Sweet Potato Salad

This Sweet Potato Salad has all the best flavors and textures of Fall wrapped in one delicious salad. It’s loaded with roasted sweet potatoes, kale, crisp apple, and crunchy pecans with the best maple vinaigrette dressing. 

A platter of Kale Sweet Potato Salad looks stunning on the Thanksgiving table, but it’s also a satisfying dinner salad, and you can roast the sweet potatoes ahead for easy meal prep. The best part? Since kale doesn’t get soggy like other leafy greens, this leftover kale salad keeps really well in the refrigerator.

• 1 1/2 lbs sweet potatoes, (2 medium or 3 smaller sweet potatoes)
• 1 Tbsp olive oil
• 1/2 Tbsp maple syrup
• 1/2 tsp sea salt
• 1/4 tsp black pepper

• 1 bunch kale, (10 cups chopped)
• 1 apple, thinly sliced
• 1/2 cup pecans, lightly toasted if desired
• 1/2 cup dried cranberries, or pomegranate seeds
• 2 oz goat cheese, (1/2 cup crumbled)

• 3 Tbsp apple cider vinegar
• 1 Tbsp maple syrup
• 1 Tbsp dijon
• 1 garlic clove, finely minced or pressed
• 1/3 cup extra virgin olive oil
• 1/2 tsp fine sea salt
• 1/8 tsp black pepper, freshly ground