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3.55 from 11 votes
Roasted Sweet Potato and Fig Kale Salad with maple-toasted walnuts, dried cranberries, and cider vinaigrette - a healthful superfood salad that can be enjoyed as an entree or a side dish!
Roasted Sweet Potato and Fig Kale Salad
Prep Time
31 mins
Cook Time
30 mins
Total Time
1 hr 1 min
 

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

Course: Salad
Cuisine: American
Keyword: figs, kale salad, paleo, sweet potato, vegan, vegetarian, walnuts
Servings: 3 servings
Author: Julia
Ingredients
For the Salad:
  • 1 large sweet potato chopped
  • 6 large figs halved
  • 1 head lacinato kale chopped
  • 1 head Russian red kale chopped
  • 1/3 cup dried cranberries see note*
  • 1 tablespoon fresh lemon juice
Maple-Toasted Walnuts:
Maple-Cinnamon Cider Vinaigrette
Instructions
Roast the Sweet Potato and Figs
  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.

Recipe Notes

*use juice-sweetened cranberries rather than sugar-sweetened