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Home » Salad /Dressings Recipes » Prepare Ahead Kale Salad: Sweet Potatoes, Maple Vinaigrette Vinaigrette

Prepare Ahead Kale Salad: Sweet Potatoes, Maple Vinaigrette Vinaigrette

September 19, 2019 by Angela Roberts 38 Comments

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Potluck Kale Salad via @angelaroberts

This Autumn Salad of kale and warm honey mustard vinaigrette with sweet potatoes, dried cranberries and toasted pumpkin seeds is the perfect salad for parties and potlucks. 

I have brought this salad to parties at least ten times, and it’s always the first to go and the star of the table. I’ve seen cupcakes, cookies and other foods have to go back home, but never this salad. No matter how large of a bowl I bring, there is never enough.

You can mix the kale with other greens if you choose to, as I did in this version with arugula.

Potluck Salad

This is a perfect potluck salad because you  can have everything ready within twenty minutes in the morning, and then put it all together with the dressing about three to four  hours in advance. The marination massages the kale, and brings it to a place that is very different than what most people think.

People will appreciate seeing a green sitting on the table that is gorgeous, appetizing and satisfying. It might make them feel better about the dips and chips and sweets they are also eating, and for those who are into that paleo craze, they will stop and thank you.

This is that perfect salad for this time of year, whether it’s a tail gating party, Halloween, or Thanksgiving, because you dress the salad at least two hours in advance. At Christmas, you can just add in some pomegranate seeds. I’ve learned that while people love the cookies and treats at a Holiday party, they are so grateful to see a good salad.

I used sweet potatoes, but you can use butternut squash.

I used toasted pumpkin seeds, but you can use toasted pecans, almonds or walnuts.

Add in some chopped up crispy pancetta or bacon.  Add in citrus for some brightness if you have it on hand.

Make a Warm Vinaigrette with Honey or Maple Syrup

I used a warm honey mustard vinaigrette that can be made with honey or maple syrup. Either works incredibly well. If you don’t have time to dress the salad ahead, warm the dressing. It will relax the kale. Also add the pumpkin seeds  and sweet potatoes when they are hot. Kale can handle this.

The KEY to this salad is to taste it before serving, make sure it’s seasoned with enough salt and pepper. 

If  there is salad left over,  just refrigerate and sauté the left overs in a pan. It takes on a slightly different melted down texture, but still remains somewhat structured and it’s very good. The only thing I would not add to this salad is cheese, which I think would drown the nice flavors the sweet potato brings.

Autumn Kale Salad with Warm Cider Vinaigrette 2 by Angela Roberts

The dressing is sweetened by either honey or maple syrup to offset the heavy dose of vinegar and the punch of mustard, but it is so good. It’s going to taste a bit vinegary when you taste it, but will settle down as the kale takes hold of it.

This particular kale salad is similar to the one I made here, but I gave it an Autumn twist.

Tell me, do you take salads to parties? Are you ready for the Fall flavors?

If you really love kale salads, you might want to try this Tuscan Kale Salad  with a lemony dressing.

Chopped Kale Salad with Almonds, Lemon, Pecorino Cheese by Angela Roberts

More Kale Recipes from Spinach Tiger

Tuscan Kale Salad with Almonds, 

Kale Smoothie

Melted Kale

Kale Risotto

Kale Stir Fry with Ground Beef, Pancetta, Peas

Salmon with Crispy Kale

How to Freeze Kale for Smoothies

Chicken Kale Soup

Kale Biscuit Sandwich

Kale Apple Salad with Maple Dressing

Kale Frittata


Print Recipe
5 from 3 votes

Autumn Salad: Sweet Potatoes, Kale, Pumpkin Seeds, Cranberries, Warm Honey Mustard Vinaigrette

A perfect Autumn Salad that is good for any party or Fall gathering. Sweet potatoes, pumpkin seeds, cranberries, pears and apples give color, taste and texture.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • 2 bunches lacinato kale the long skinny kind aka Tuscan kale
  • roasted sweet pototoes
  • 1 small apple or pear
  • 2 tablespoons toasted pumpkin seeds or nuts of your choice
  • 2 tablespoons dried cranberries
  • Warmed Cider Vinaigrette

For Roasted Sweet Potatoes

  • 2 sweet potatoes peeled, cubed or one large butternut squash, peeled and cubed
  • 1 tablespoon maple syrup
  • 1/2 teaspoon cayenne pepper
  • dash cinnamon
  • dash nutmeg
  • 1/4 teaspoon tumeric optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Warm Cider Vinaigrette

  • 6 tablespoons apple cider vinegar
  • 1 clove garlic finely chopped
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon dijon mustard
  • 12 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  • Wash and dry kale.
  • Remove ribs from kale. I used a sharp knife to cut out the ribs.
  • Cut kale into bite size pieces.
  • Slice apple and pear into thin slices, leaving skin on, or cube, whichever you prefer.
  • Add in just enough dressing to salad to wet the leaves. Save some of the dressing to add in warm right before serving. At that point, I'll warm up the dressing in the microwave.
  • Add warmed roasted sweet potatoes, cranberries and pumpkin seeds, saving some of each for top of bowl. Gently toss so as to not break up sweet potatoes.
  • Season with salt the pepper.

Roasted Sweet Potatoes.

  • Mix olive oil with cayenne, cinnamon, maple syrup, nutmeg.
  • Toss potatoes in this oil, using just enough to wet potatoes.
  • Roast for 15-20 minutes at 400 degrees, until potatoes are soft, but still firm.
  • You can toast the pumpkin seeds at this time. They only take 5 minutes.

Warmed Cider Vinaigrette

  • Put all the ingredients in blender and blend until thoroughly emulsified. If using a Vitamix put the garlic clove in whole. If using a blender, dice the garlic first.
  • You will want to dress the kale at least an hour in advance. This breaks down the kale.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

 

 

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Filed Under: Healthy Recipes, Holiday Recipes, Paleo Primal, Salad /Dressings Recipes, Southern Recipes, Thanksgiving Recipes, Vegetable/Side Dish, Vegetarian Recipes Tagged With: butternut squash, cider vinegar, dried cranberris, honey, kale, maple syrup, pumpkin seeds, sweet potatoes

« Keto Pumpkin Cupcakes with Maple Glaze, Grain Free, Dairy Free
Low Carb Edamame Pasta Bake with Keto Meatballs »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Mr. Spinach Tiger says

    September 20, 2019 at 7:30 am

    5 stars
    I have never liked kale and never cared for mustard, so I thought I would hate this salad. But really, it is now my favorite. I would encourage you, if you are one of those people like I was who hates kale, just give this a try. The way this all comes together, it does not end up tasting mustardy and the kale takes on a a totally different texture and flavor. I LOVE it! I will note, Make sure you use the Tuscan kale rather than the curly kale, which seems to be more common.

    Reply
  2. Victoria @ Salmon Recipes says

    August 6, 2018 at 1:54 pm

    Very simple and yummy. My family members loved it. Don’t possess mango, and so I used berry.

    Reply
    • Angela Roberts says

      August 6, 2018 at 9:38 pm

      wonderful. That’s one of our favorite recipes.

      Reply
  3. Marisa Franca @ All Our Way says

    October 26, 2015 at 7:54 am

    5 stars
    Had to check this out once you mentioned it at Pumpkin Brownie post — This looks great. We always eat salad with all our main meals and I hate having a ho hum salad at Thanksgiving. This looks great. The family I know would love it!! Thank for the inspiration!!

    Reply
  4. Linda says

    March 29, 2015 at 9:41 am

    How much olive oi is used when roasting the sweet potatoes?

    Reply
  5. Sara @ Don't Feed After Midnight says

    October 11, 2014 at 10:18 am

    Love the sounds of this and I SO want to try the dressing although I need to find a good substitution for mustard as I don’t like it.

    Reply
    • Angela Roberts says

      October 11, 2014 at 12:53 pm

      You can skip the mustard. I like how it brings the oil and vinegar together, but you’ll be fine without it.

      Reply
    • Jeane says

      October 8, 2019 at 3:09 pm

      Would love to try this but I cannot digest kale. Has anyone tried with mainly spinach? Thanks!

      Reply
      • Angela Roberts says

        October 13, 2019 at 8:23 pm

        I’m sure spinach would be fine

        Reply
  6. Kathy says

    January 25, 2014 at 10:04 pm

    This is now my favourite kale salad! I tried this for the office Christmas party and everyone loved it (even non-kale eaters). Total hit with everyone and it now is a staple at home. I reduced the peppers a bit but the heat is what makes this salad sing.

    Reply
    • Angela Roberts says

      January 30, 2014 at 9:34 pm

      Kathy,
      Thanks for that comment. I’ve had the same thing. People continue to beg for it. I’m so glad everyone has enjoyed it.

      Reply
  7. Joan Nova says

    October 9, 2013 at 4:54 pm

    Looks delicious — you should have put one of your perfectly baked ‘fried’ eggs on top. I enjoyed those posts too. Now I’m off to read your paleo post — you’ve been busy!

    Reply
    • angela says

      October 9, 2013 at 5:33 pm

      Joan I agree. An egg on the salad would be perfect. I’ve done that in the past.

      Reply
  8. Lesley Eats says

    October 6, 2013 at 1:43 pm

    Fantastic salad–so delicious!

    Reply
  9. Emily says

    October 5, 2013 at 5:03 pm

    This looks wonderful! I love all of those ingredients, so putting them together in a salad sounds like a great idea.

    Reply
  10. Teresa, foodonfifth says

    October 5, 2013 at 2:43 pm

    Angela this salad embodies all things Autumn…colorful and healthful using some of Autumn’s best food finds. A great recipe and perhaps I will work this into one of my suppers this coming week. Happy October!

    Reply
  11. Lynda - TasteFood says

    October 5, 2013 at 1:27 pm

    Love love this – so healthy and brimming with yumminess.

    Reply
  12. Simone says

    October 5, 2013 at 12:55 am

    Lovely salad Angela…Had to laugh too about that ‘paleo-craze’ Lol… But you’re right, this would be a perfect salad for any autumn buffet. I’ve never actually had kale in a salad but I’m gonna try this for sure!

    Reply
    • angela says

      October 5, 2013 at 7:15 am

      Simone, My husband is now primal (which is another form of Paleo) and he looks great. So now I’m interested.

      Reply
  13. Angie@Angie's Recipes says

    October 4, 2013 at 10:20 pm

    A fantastic superfood salad, Angela, perfect for the season!

    Reply
    • angela says

      October 5, 2013 at 7:14 am

      Thanks Angie. We have had it five times now in a month.

      Reply
    • Jeane says

      October 8, 2019 at 3:14 pm

      Would love to try this, but I am one of those people who cannot digest kale. Has anyone tried this with just spinach? Thanks!

      Reply

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