Description
Celebrate the harvest with this nourishing Autumn Salad, featuring tender roasted sweet potatoes spiced with cinnamon and cayenne, layered over crisp kale and fresh apples. The dish is brought together by a unique, umami-rich maple miso vinaigrette that perfectly balances earthy sweetness with a bright, acidic edge. It is a hearty, plant-based meal designed to provide comfort and vibrant nutrients during the cooler months, perfect for both quiet weeknight dinners and festive holiday gatherings.
Ingredients
3 cups peeled and cubed sweet potatoes (1/2 inch cubes)
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
4 cups chopped kale leaves
1 large crisp apple, thinly sliced
1/4 cup olive oil (for dressing)
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
1 teaspoon white miso paste
Instructions
Preheat your oven to 400°F (200°C).
Toss the sweet potato cubes with 1 tablespoon olive oil, cinnamon, cayenne, and salt on a baking sheet.
Roast the potatoes for 25-30 minutes until tender and caramelized, tossing halfway through.
In a small bowl, whisk together 1/4 cup olive oil, apple cider vinegar, maple syrup, and white miso paste until emulsified.
Place the chopped kale in a large bowl and massage with a small amount of the dressing to soften the leaves.
Top the kale with the roasted sweet potatoes and fresh apple slices.
Drizzle the remaining dressing over the salad and toss gently to combine before serving.
Notes
You can prep the roasted sweet potatoes and the dressing up to two days in advance for faster assembly. For added crunch, consider topping the salad with toasted pecans or pumpkin seeds. Ensure the kale is thoroughly washed and stripped of its tough center stems before chopping.