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Roasted Sweet Potato and Fig Kale Salad
4.3 from 48 votes

Roasted Sweet Potato and Fig Kale Salad

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

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

Ingredients

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

Instructions

Roast the Sweet Potato and Figs
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. 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.

Notes

  • *use juice-sweetened cranberries rather than sugar-sweetened

Nutrition Information

Serving 1Serving (of 3) Calories 551kcal (28%) Carbohydrates 62g (21%) Protein 15g (30%) Fat 32g (49%) Fiber 11g (44%) Sugar 40g (80%)

Nutrition Facts

Serving: 3 servings

Amount Per Serving

Calories 551

% Daily Value*

Serving 1Serving (of 3)
Calories 551kcal 28%
Carbohydrates 62g 21%
Protein 15g 30%
Fat 32g 49%
Fiber 11g 44%
Sugar 40g 80%

* Percent Daily Values are based on a 2,000 calorie diet.