This delicious autumn salad will have your taste buds singing! It has lots of flavour and texture of sweetness and tangy goodness in each bite.
Each season offers a variety of vegetables and fruits to create such delicious recipes, and the fall doesn’t lack in the abundance of flavours. This salad was basically created with the ingredients I had in my refrigerator and pantry. I will create recipes with lots of flavours, textures and always try to make sure they have nutritional value. This salad is absolutely delicious and can easily be eaten as a meal or a side. This salad would also be a perfect side for Thanksgiving or Christmas.
Recipe Ingredients:
Sweet potatoes: have a wonderful sweet flavour and work beautifully in this salad.
Kale: I decided to add kale, it tends to hold up well and not to mention the goodness it offers
Pear: make sure the pear isn’t overripe, and gently toss in lemon juice to avoid it from browning
Goat cheese: is my all time favourite cheese and if I can I will add it to a dish, it has a lovely mild creamy texture
Walnuts: a healthy nut that add texture to this salad
Dried berries: they not only add wonderful colour but sweetness as well
Vinaigrette: extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and pepper
TIP: Massage the kale leaves with either a small amount of olive oil or vinaigrette until they are well coated before adding it to the serving bowl and combining with the ingredients.
Why to make this salad?
- requires only a few ingredients
- highly nutritious
- can be enjoyed as a meal or a side
- has lots of delicious flavours and textures
- can make ahead and toss with vinaigrette just before serving
How to make this salad
Preheat oven to 400°F. Arrange the sweet potatoes on a rimmed baking sheet, and add olive oil and season with salt and pepper. Toss until cubes are well coated and bake for about 25 minutes, until they become tender, and caramelized but not soft. Remove and set aside to cool.
In a small bowl, add the ingredients for the vinaigrette, whisk thoroughly until well combined. This salad only requires a few ingredients and a little time. The end result is a recipe that you want to save! It is so festive and delicious!
When putting the salad ingredients together. Using a large serving spoon or your hands and massage the dressing into the kale leaves until they are well coated, then add the roasted sweet potatoes and arrange pears, goat cheese, walnuts and dried berries throughout the salad, and pour the remaining dressing over the salad.
FAQ
Can I substitute the sweet potatoes for squash? Absolutely, take into consideration, squash will take longer to roast and just as the sweet potatoes, I recommend cutting the cubes small to shorten the cooking time
I prefer spinach, can I use spinach instead of kale? Yes you can, however, keep in mind the spinach will go limp the longer it sits in the vinaigrette, so serve the salad as soon as you had the vinaigrette and all is good!
I don’t like goat cheese, can feta be substituted? Yes feta cheese can be easily substituted for goat cheese.
Fall Roasted Sweet Potato, Goat Cheese and Kale Salad with Maple Vinaigrette
Equipment
- Baking sheet
- large bowl
Ingredients
- 2 medium sweet potatoes, peeled and cubed ( 3 cups or 1 lb)
- 2 tbsp extra virgin olive oil
- salt and pepper for seasoning
- 4 cups kale, remove leaves from stems into bite size pieces
- 3 oz chilled goat cheese
- 1 pear, cored and sliced
- 1/3 cup dried berries (cranberries, blueberries, cherries)
- 1/4 cup walnuts/pecans
Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp maple syrup
- 1/4 tsp Himalayan salt
- 1/8 tsp pepper
Instructions
- Preheat oven to 400°F. Arrange the sweet potatoes on a rimmed baking sheet, and add olive oil and season with salt and pepper. Toss until cubes are well coated and bake for about 25 minutes, until they become tender, and caramelized but not overly soft. Remove and set aside to cool.
- In a small bowl, add the sliced pears and drizzle about 1/2 teaspoon of lemon juice and gently toss. This will avoid the pears from browning.
- In a small bowl, whisk the dressing ingredients together. Using a large serving spoon or your hands and massage the dressing into the kale leaves until they are well coated, then add the roasted sweet potatoes and gently toss. Then arrange pears, goat cheese, walnuts and dried berries throughout the salad, and pour the remaining dressing over the salad.
- Serve and enjoy!
This salad was a hit with all my guests. I used spinach instead of kale! I loved all of the colours and the mix of flavours and will definitely do this one again!!! Thanks for helping my thanksgiving table to look and taste great! The pictures were very helpful!
Hi Christine,
This is wonderful! I am so thrilled you enjoy this Fall Roasted Sweet Potato, Goat Cheese and Kale Salad with Maple Vinaigrette. You said it so well, it does add colour and wonderful flavours to a Thanksgiving table.
I always appreciate feedback about my recipes and photos, and how helpful they were. Thank you so very much!!
Sincerely,
Rose xo
I tried this recipe for the first time over the Easter weekend. I must say, it is absolutely delicious. It’s supposed to be a fall/meal, but I can eat this everyday. Thanks for sharing
Hi Deidra,
I am so happy to hear you enjoyed my salad 🙂 I have to say it is one of my favourite salads and I agree, there are no restrictions when it comes to enjoying a good salad!
Thank you for sharing 🙂
Sincerely,
Rose