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Cozy Fall Harvest Salad with Easy Maple Vinaigrette

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This hearty fall salad features massaged kale, roasted sweet potatoes, crunchy pecans, dried cranberries, and creamy goat cheese, all tossed in a perfectly balanced maple vinaigrette. It’s a crowd-pleasing dish that’s quick to prepare and perfect for holiday gatherings or weeknight dinners.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves chopped into bite-sized pieces
  • 1 medium sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
  • 1 tablespoon olive oil for roasting the sweet potatoes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/3 cup dried cranberries
  • 1/3 cup pecan halves, roughly chopped
  • 1/3 cup crumbled goat cheese or feta
  • 1/4 cup pumpkin seeds (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the cubed sweet potatoes with 1 tablespoon olive oil, smoked paprika, and 1/4 teaspoon salt until evenly coated. Spread them in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until the cubes are tender and the edges are caramelized and slightly crispy. Let them cool for at least 10 minutes.
  2. While the sweet potatoes roast, place the chopped pecans in a small dry skillet over medium heat. Toast for 3-4 minutes, stirring frequently, until they smell fragrant and are slightly darkened. Transfer to a plate to cool.
  3. In a small jar or bowl, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. If using a jar, screw on the lid and shake vigorously for about 30 seconds until the dressing is emulsified and creamy. If using a bowl, whisk continuously while drizzling in the olive oil. Taste and adjust seasoning. Set aside.
  4. Place the chopped kale in a large mixing bowl. Drizzle with about 1 teaspoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes, squeezing and rubbing the leaves together until the kale darkens in color, reduces in volume, and becomes softer and more tender.
  5. Pour about half the maple vinaigrette over the massaged kale and toss well to coat. Add the cooled sweet potatoes, toasted pecans, dried cranberries, and pumpkin seeds (if using). Toss gently to combine. Add the crumbled goat cheese on top, then drizzle with the remaining dressing. Toss one more time, or serve with extra dressing on the side.
  6. If you have the time, let the assembled salad sit at room temperature for 10-15 minutes before serving to allow the flavors to meld together.

Notes

Don’t skip massaging the kale—it transforms the texture. Cut sweet potatoes evenly for uniform roasting. Toast pecans carefully to avoid burning. The dressing can be made up to a week ahead. Slightly warm sweet potatoes can be added to the salad for a nice wilted effect. Season as you go for best flavor.

Nutrition

Keywords: fall harvest salad, kale salad, maple vinaigrette, roasted sweet potato salad, Thanksgiving salad, healthy salad, gluten-free salad, vegetarian salad

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