Jump to RecipePrint Recipe

Autumn salad with maple dressing is a wonderful want to incorporate some seasonal produce into a salad. Salads don’t always have to be a boring experience. The maple dressing adds a nice bit of tang and umami to the sweetness coming from the potatoes, pomegranate and apple. While the sweet potatoes have a grounding and warm flavour. All together this is a very nicely balanced salad that can be meal prepped in advance.

Packed with lots of nutrients and veggies this autumn salad will quickly become a fall favourite.

Lettuce
Adding the sweet potatoes
Autumn Salad With Maple Dressing

Ingredients:

  • 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
  • 1 bunch 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
  • Pomegranate arils for garnish optional

Maple Vinaigrette

  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. maple syrup
  • 1 tsp soy sauce
  • 2 Tbsp. cider vinegar
  • 3 Tbsp. extra-virgin olive oil
  • Salt and pepper to taste
Autumn Salad With Maple Dressing

Tips & Tricks:

  • Sweet potatoes: You can cut your sweet potatoes into any size chunk you prefer. Keep in mind the larger the pieces the longer they will take to cook. Roast your sweet potatoes until they are fork tender and are starting to brown.
  • Make Ahead: You can prep many of the ingredients of this salad a day in advance. The sweet potatoes can be roasted 2 days ahead. The dressing can be assembled 3 days ahead. And the greens can be cleaned in advance as well.
  • Storage: Store all of the ingredients in your fridge with out the dressing on top. The arugula should also be left out if possible since it will wilt the quickest.
Autumn Salad With Maple Dressing

Other Salads You Might Like:

Autumn Salad With Maple Dressing

This recipe was inspired by the book Truly Devious by Maureen Johnson. In this book the main character Stevie attends a special boarding school in Vermont. Since Vermont is widely known for its maple syrup she quickly comes to realize that all of the food provided is filled with it. Maple syrup soda, meats, and maple dressing for the salads.

Autumn Salad With Maple Dressing
Pin
Print

Autumn Salad With Maple Dressing

0 from 0 votes
Course: SaladsCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

403

kcal
Total time

45

minutes

Autumn salad with maple dressing has fall flavours, a little sweetness and umami. Prep the ingredients in advance and enjoy this tasty salad.

Ingredients

  • 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

  • 1 bunch 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

  • Pomegranate arils for garnish optional

  • Maple Vinaigrette

  • 1 tbsp dijon mustard

  • 1 tbsp maple syrup

  • 1 tsp soy sauce

  • 2 tbsp cider vinegar

  • 3 tbsp extra-virgin olive oil

  • Salt and pepper to taste

Directions

  • Preheat your oven to 425º F.
  • In a large bowl add your olive oil, maple syrup, cinnamon, cayenne pepper, and salt. Mix until well combined. Add your peeled and chopped sweet potatoes to mixture and toss to evenly coat.
  • Add the sweet potatoes to a lined baking sheet. Making sure they are evenly spread out. Bake for 25 to 30 minutes, tossing once halfway through, until tender and caramelized.
  • Prepare Maple Vinaigrette by combining mustard, maple syrup, soy sauce, 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, Enjoy.

Notes

  • Nutrition Facts: Serving Size: 1, Calories 403, Total Fat 20.6g (26% Daily Value), Saturated Fat 4.6g (23% Daily Value), Cholesterol 10mg (3% Daily Value), Sodium 423mg (18% Daily Value), Carbohydrate 49.3g (18% Daily Value), Dietary Fiber 7.3g (26% Daily Value), Sugars 11.3g, Protein 9.2g

Want to see more cool recipes?

Follow me on Instagram!

Like this recipe?

Follow me on Pinterest!