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Autumn Salad with Maple Vinaigrette

Autumn Salad with Maple Vinaigrette

Autumn Salad with roasted sweet potatoes, apples, Parmesan, and maple vinaigrette. This fall salad is packed with ngutrients and will surely become a seasonal favorite. 
Course Entree/Salad
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 300kcal


  • Sheet Pan/Baking Sheet
  • Mixing bowls


  • 1 Tbsp. olive or avocado oil
  • 2 tsp. maple syrup
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 3 cups peeled and cubed sweet potatoes (about 2 small-medium potatoes)
  • 1 bunch lacinato kale, stemmed and roughly chopped
  • 2 cups arugula (sub spring mix or spinach)
  • 1 medium apple, cored and sliced (or roughly chopped)
  • 3 Tbsp. toasted pumpkin seeds (pepitas)
  • 1/4 cup shaved Parmesan or Pecorino cheese (sub plant-based cheesy shreds if making vegan)
  • Pomegranate arils for garnish optional

Maple Vinaigrette

  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. maple syrup
  • 2 tsp. white miso paste
  • 2 Tbsp. cider vinegar
  • 3 Tbsp. extra-virgin olive oil
  • Salt and pepper to taste


  • Preheat oven to 425ºF. In a small bowl, combine olive or avocado oil, maple syrup, cinnamon, cayenne, and salt; stir with a whisk. Arrange sweet potatoes on a baking sheet and pour maple mixture overtop; toss until cubes are well-coated. Bake for 25 to 30 minutes, tossing once halfway through, until tender and caramelized.
  • Prepare Maple Vinaigrette by combining mustard, maple syrup, miso, and vinegar in a bowl; stir to combine. Gradually stream in olive oil, whisking constantly, until dressing is smooth. Season to taste with salt and pepper.
  • Place kale in a large bowl and add half of dressing. Use your hands to massage dressing into kale leaves for about 30 seconds, until they start to soften. Add arugula, apple, pumpkin seeds, and cheese; toss to combine. Add sweet potatoes and remainder of dressing; gently toss again until all components are coated in dressing. Garnish with pomegranate arils, if desired.


MAKE AHEAD: Wash and chop your kale up to 1 day in advance and store in the refrigerator. Roast your sweet potatoes up to 2 days ahead and store in the refrigerator. Let them sit at room temperature for at least 1 hour prior to assembling the salad. Prepare your dressing up to 3 days in advance, storing it separately in the refrigerator.
STORE: It's best to store the composed salad WITHOUT the arugula, which wilts quickly. Everything else can last (even after being dressed) for 2 to 3 days. If you plan on prepping ahead for lunches, make and save extra dressing to perk up leftovers.


Serving: 1.66cups | Calories: 300kcal | Carbohydrates: 31g | Protein: 8g | Fat: 19g | Saturated Fat: 2.5g | Sodium: 320mg | Fiber: 6g | Sugar: 14g