Autumn Salad with Maple Vinaigrette Recipe
Introduction
This Autumn Salad with Maple Vinaigrette is a delightful mix of roasted sweet potatoes, crisp apples, tender kale, and a tangy-sweet maple dressing. It’s perfect for celebrating fall flavors with a satisfying crunch and a hint of spice. Whether for a cozy weeknight or entertaining guests, this salad brings warmth and freshness to your table.
Ingredients
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil, divided
- 1 tablespoon maple syrup, plus extra for dressing
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 4 cups lacinato kale, chopped
- 1 cup arugula
- 1 medium Honeycrisp apple, cored and sliced (leave skin on)
- 1/4 cup toasted pumpkin seeds (pepitas)
- 1/4 cup pomegranate arils
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon miso paste
- 2 tablespoons apple cider vinegar or white wine vinegar
Instructions
- Step 1: Preheat the oven to 425ºF. Spread the cubed sweet potatoes on a baking sheet. In a small bowl, mix 1 tablespoon olive oil, 1 tablespoon maple syrup, cinnamon, cayenne (if using), salt, and pepper. Toss the sweet potatoes with the mixture until evenly coated. Roast for 25 to 30 minutes, turning once halfway through, until tender and caramelized.
- Step 2: In a medium bowl, whisk together Dijon mustard, miso paste, 1 tablespoon maple syrup, and vinegar. Gradually add the remaining 1 tablespoon olive oil while whisking until smooth. Season with salt and pepper to taste.
- Step 3: Place the chopped kale in a large bowl. Pour half of the maple vinaigrette over it and use your hands to gently massage the dressing into the kale for about 30 seconds, until it softens and shrinks slightly.
- Step 4: Add the arugula, apple slices, pumpkin seeds, pomegranate arils, and Parmesan cheese to the bowl with the kale. Toss to combine everything. Gently fold in the roasted sweet potatoes. Drizzle the remaining vinaigrette over the top and toss lightly. Garnish with extra Parmesan and pomegranate if desired.
Tips & Variations
- Feel free to substitute butternut squash for the sweet potatoes for a different texture and flavor.
- If you prefer less heat, omit the cayenne or substitute with mild chili powder.
- For added protein, top the salad with grilled chicken, baked tempeh, chickpeas, or tofu.
- Use a mix of kale and peppery arugula for a balance of textures and flavors.
- To keep the salad vegan, replace Parmesan with nutritional yeast or your favorite plant-based cheese.
- Toast your pumpkin seeds or nuts before adding for extra crunch and flavor.
Storage
Store the salad components separately for best freshness. Keep the roasted sweet potatoes and dressing in airtight containers in the refrigerator for up to 2 to 3 days. Store the kale and arugula separately, with arugula kept apart as it wilts quickly. When ready to eat, toss everything together with some fresh dressing. Reheat sweet potatoes gently before assembling if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare most parts in advance. Roast the sweet potatoes and store them for up to two days. Chop the kale ahead and keep it refrigerated. Keep the dressing separate and toss everything together just before serving to keep greens fresh.
What can I use instead of kale?
You can substitute kale with other hearty greens like spinach, collard greens, or a mix of arugula and baby spinach for a softer texture. Just keep in mind that softer greens may wilt faster when dressed.
PrintAutumn Salad with Maple Vinaigrette Recipe
This Autumn Salad with Maple Vinaigrette is a vibrant fall-inspired salad featuring hearty kale, roasted sweet potatoes with a hint of cayenne, crisp apples, toasted pumpkin seeds, and a luscious maple dressing. It harmoniously combines savory, sweet, and tangy flavors with a variety of textures for a refreshing, nutrient-rich meal perfect for entertaining or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Greens
- 4 cups lacinato kale, chopped
- 1 cup arugula
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
Fruits and Seeds
- 1 medium Honeycrisp apple, cored and sliced (with skin)
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1/4 cup pomegranate arils
Cheese
- 1/4 cup freshly grated Parmesan cheese
Maple Vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp white miso paste
- 2 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper, to taste
Instructions
- Roast Sweet Potatoes: Preheat your oven to 425ºF (220ºC). Spread peeled and cubed sweet potatoes evenly on a baking sheet. In a small bowl, whisk together olive oil, maple syrup, cinnamon, cayenne pepper, salt, and black pepper. Pour this mixture over the sweet potatoes and toss well to coat. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the potatoes are tender and caramelized.
- Prepare Maple Vinaigrette: In a medium bowl, combine Dijon mustard, miso paste, maple syrup, and apple cider vinegar. Whisk together until smooth. Gradually drizzle in the olive oil while whisking constantly to emulsify the dressing. Season with salt and pepper to taste.
- Massage Kale: Place chopped kale in a large mixing bowl. Pour half of the maple vinaigrette over the kale. Using your hands, gently massage the dressing into the kale leaves for about 30 seconds, until the kale starts to soften and shrink in volume.
- Assemble Autumn Salad: Add arugula, sliced apples, toasted pumpkin seeds, pomegranate arils, and Parmesan cheese to the bowl with the kale. Toss to combine all ingredients evenly. Gently fold in the roasted sweet potatoes. Drizzle the remaining maple vinaigrette over the salad and toss lightly. Garnish with additional Parmesan and pomegranate arils if desired before serving.
Notes
- For less heat, omit the cayenne pepper or replace with mild chili powder.
- You can substitute butternut squash for sweet potatoes if preferred.
- To keep the salad fresh for meal prep, store kale separately from arugula as arugula wilts faster.
- The dressing can be made ahead and stored in the refrigerator for up to 3 days.
- To add protein, top the salad with grilled chicken, chickpeas, or baked tempeh.
- For a vegan version, replace Parmesan with nutritional yeast or plant-based cheese alternatives.
- Toast nuts or seeds prior to adding for enhanced flavor and crunch.
Keywords: autumn salad, kale salad, roasted sweet potato salad, maple vinaigrette, fall recipe, healthy salad, maple dressing
