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Fall Kale Salad With Roasted Sweet Potatoes recipe by Joyful Balance.

Fall Kale Salad With Roasted Sweet Potatoes

Delaney Marie
This Fall Kale Salad With Roasted Sweet Potatoes is the perfect side salad for any fall dinner, or for a holiday table! It is hearty from the kale, and the salad dressing is beautifully creamy. The candied pecans and shallots make the overall flavor a perfect combination of sweet and savory.
*Note that From Start to Finish is an estimate that includes 50 minutes of prep work (including making your Easy Candied Pecans, making your Creamy Tahini Salad Dressing, and chopping all your veggies), and then 40 minutes to complete the steps of the recipe. Most of the recipe time is spent roasting the sweet potatoes.
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From Start to Finish1 hour 30 minutes
Servings6 servings (as a side salad)

Ingredients

Roasted Sweet Potatoes

  • 3 cups sweet potato - (about 1 large sweet potato), peeled & diced
  • 1 tablespoon pure maple syrup
  • ½ teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic salt

Salad

Instructions

  • Prepare your sweet potato: Preheat oven to 400F. Toss diced sweet potato with maple syrup until evenly coated. Toss again with cumin, smoked paprika, and garlic salt. Spread sweet potato onto a baking sheet lined with a silicone baking mat or parchment paper.
  • Roast your sweet potato: Place baking sheet in the preheated oven and bake for 10 minutes. Remove from oven, carefully flip the sweet potato, and return to the oven for another 10 minutes. Remove from oven again, give one more flip, and then return to oven and allow to roast 5-10 more minutes (or until they are cooked to your liking - watch them closely in this stage as they tend to cook quickly at this point!). Your sweet potatoes should be fork tender. Allow to cool.
  • Massage the kale: Place kale in large bowl. Massage with your hands until the kale softens a bit and becomes a slightly brighter green.
  • Assemble your salad: Drizzle your Creamy Tahini Salad Dressing on the kale and toss well. Add your roasted sweet potatoes, candied pecans, dried cranberries, Gala apple, and shallot. Toss again and serve.
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