Roasted sweet potato & kale salad with a maple ginger dressing

Whenever JP and I go out to dinner I almost always order something really veggie heavy. A salad, or “bowl” of some sort. I’m totally a plant girl. It’s just honestly what I ENJOY eating….well, that and french fries.

I feel like I can order my big bowl of greens because I know half of my kid’s french fries will fall onto my plate at some point. One or two, here or there, to start, but by the end of dinner, I’m grabbing handfuls of fries and putting them right into my salad.

Am I the only mom who does that? Please tell me we all actually eat of the kid’s menu 😉

So this salad is sort of an homage to my deep love affair with salad & fries (it’s like milk and cookies).

Plus I just can’t get enough of all these fall flavors.  Roasted sweet potatoes, apples, and a sweet & spicy maple ginger dressing, this salad is like a cozy fall sweater.   A cozy fall sweater dressed up as a big old bowl of yum that requires a fork AND a knife. 

Let’s jump right to the star of this dish, the chipotle honey roasted sweet potato fries.  Do you ever make your own fries at home?  They’re such a great thing to make at home, but I find that sweet potatoes are the easiest variety of fries to make. 

Here’s how I make them.  I start off by peeling one large sweet potato.  Then I cut it into large matchsticks.  They don’t have to be perfect.  My “fries” are about 1/4 inch thick, but it doesn’t really matter.  Make them whatever size you like, and whatever’s easiest for you to cut.  They don’t have to be perfect. 

Then I toss them in a ton of salt, chipotle chili powder, honey, and olive oil.  I give it all a big toss.  Then place on a parchment-lined baking dish in the oven at 425.  You want the fries to get really nice & crispy.  The smell is incredible, and the honey helps the sweet potatoes “brown” beautifully.   Plus I love how sweet potatoes can carry a little “heat”.  The chipotle seasoning works really well here. 

While I can’t get enough of these chipotle honey roasted sweet potatoes, this dressing is pretty amazing too.   I love a good sweet and spicy dressing and this maple ginger dressing is pretty divine.  

Ginger is one of my favorite fall flavors.  It’s refreshing and bright, but also warm and spicy.   I love how it pairs here with the maple syrup and apple cider vinegar.  This is one of my favorite salad dressings that I use all the time.  And you’ll want to be extra generous with the dressing on this one.  Go ahead and add a little extra 😉

If you’re looking for a salad that’s cozy and savory and sweet and just makes you feel cozy and happy all over – this is it, friends. I hope you love it as much as I do!  

Roasted sweet potato kale salad with a maple ginger dressing
Prep time
Cook time
Total time
Serves: 2 servings
  • I large sweet potato, cut into ¼" thick matchsticks
  • 1 tsp of chipotle chili powder
  • 1 tbsp of honey
  • 1 tbsp of olive oil
  • salt pepper
  • 4-5 cups of chopped kale, rinsed and dried
  • 1 large Honeycrisp apple, cut into slices
  • 1 carrot, cut into ribbons
  • ¼ cup of pomegranate seeds
  • a handful of pumpkin seeds
  • For the dressing
  • ½ tbsp of fresh ginger, minced
  • 2 cloves of garlic
  • 1 tsp of dijon mustard
  • 2 tbsp of good quality maple syrup
  • 2 tbsp of apple cider vinegar
  • 2-3 tbsp of olive oil
  • sal/pepper to taste
  1. Preheat your oven to 425
  2. On a baking sheet lined with parchment paper, add the cut sweet potato and toss with the chili powder, honey, olive oil, and salt with pepper. Make sure the potatoes are evenly covered and lay in an even layer.
  3. Place in the oven and roast for 20 minutes, "flip" the fries to the other side and continue roasting for another 15 minutes or until potatoes are evenly golden brown.
  4. Remove from oven and set aside
  5. Meanwhile, make the dressing
  6. In a blender add the ginger, garlic, mustard, maple syrup, apple cider vinegar, olive oil, and salt and pepper, blend until fully combined. (if the dressing is too "thick" add another splash of vinegar). Taste and adjust seasoning as necessary.
  7. To assemble the salad, place the chopped/rinsed kale on a serving dish. Top with a large helping of the roasted sweet potato "fries", the sliced apple and carrots. Top with pumpkin and pomegranate seeds. Drizzle with a generous amount of the maple ginger dressing. Serve and enjoy!

For more fall recipe inspiration be sure to check one of my favorite fall dishes, our roasted butternut squash pasta.



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