Roasted Sweet Potato and Fig Kale Salad

Name: Roasted Sweet Potato and Fig Kale Salad
Prep time: 31 min
Cook time: 30 min
Total time: 1 h 1 min
Yield: 3 servings
Ingredients: 1 sweet potato; 6 fig; 1 kale; 1 kale; 1/3 cup dried cranberries; 1 tablespoon lemon juice; 2 teaspoons olive oil; 1/3 cup walnut; 2 tablespoons pumpkin seeds; 2 teaspoons pure maple syrup; 1/4 teaspoon ground cinnamon; 1 pinch salt; 3 tablespoons olive oil; 2 tablespoons cider vinegar; 1 tablespoon pure maple syrup; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt

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4.3

48 reviews

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Prep Time
31 mins
Cook Time
30 mins
Total Time
1 hr 1 min
Servings
3 servings
Calories
551 kcal
Course
Salad
Cuisine
American

Roasted Sweet Potato and Fig Kale Salad

Tyler Espinosa

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Roasted Sweet Potato and Fig Kale Salad with Maple-Toasted Walnuts is a healthy vegan salad recipe perfect for fall

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Ingredients

Servings

For the Salad:

1 sweet potato chopped, large
6 fig halved, large
1 kale chopped, lacinato variety; whole head
1 kale chopped, Russian red variety, 1 head
1/3 cup dried cranberries see note
1 tablespoon lemon juice fresh

Maple-Toasted Walnuts:

2 teaspoons olive oil
1/3 cup walnut chopped, raw
2 tablespoons pumpkin seeds
2 teaspoons pure maple syrup
1/4 teaspoon ground cinnamon
1 pinch salt sea salt

Maple-Cinnamon Cider Vinaigrette

3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon salt to taste, sea salt

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Instructions

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Roast the Sweet Potato and Figs

Preheat the oven to 415 degrees F. Spread the sweet potatoes and figs on a large baking sheet. Drizzle with olive oil and sprinkle with sea salt. Use your hands to coat everything in oil. Roast figs for 10 to 12 minutes, until caramelized, and sweet potatoes for 30 to 35 minutes, until golden-brown and crispy.

Prepare the Cider Vinaigrette

Add the ingredients for the vinaigrette to a small blender, and blend until completely smooth (or whisk vigorously in a bowl until well-combined). Set aside until ready to use.

Toast the Walnuts & Pumpkin Seeds

Heat the olive oil in a small skillet over medium-high heat. Add the walnuts, pumpkin seeds, pure maple syrup, cinnamon, and sea salt. Cook, stirring frequently, until walnuts and pumpkin seeds have absorbed most of the liquid and begin to look sticky, about 5 to 8 minutes. (Note: be careful to keep a close eye on the nuts, as they will burn easily).

Prepare the Salad

Add the chopped kale to a large serving bowl and drizzle with lemon juice. Use your hands to massage the lemon juice into the kale leaves (this process breaks down some of the fibers in the kale and softens it up). Drizzle desired amount of cider vinaigrette over the kale and toss well until coated. Serve salad with dried cranberries, roasted sweet potatoes and figs, and maple-toasted walnuts and pumpkin seeds.