Vegan Kale Salad with Maple Mustard Dressing
This vegan kale salad combines some of the best ingredients of the cooler seasons - kale, sweet potatoes, pecans, and cranberries. With the maple mustard dressing, it’s got all sorts of texture and flavor contrasts. It’s so good that it’s been on our table every week for the past two months.
Servings: 4
Ingredients
- 1 sweet potato
- 1/2 pound kale
- 1 apple
- 1/2 cup pecans roasted
- 1/2 cup dried cranberries
Maple Mustard Dressing
- 2 Tablespoons maple syrup
- 4 Tablespoons Dijon mustard
- 4 Tablespoons apple cider vinegar
Instructions
- Preheat oven to 425F. Scrub sweet potato. When oven is hot, place sweet potato in oven. Bake for 50 minutes. Remove and allow to cool before handling.
- While the sweet potato is baking you can prepare the other ingredients.
- Remove core from the apple. Slice thinly.
- Combine all the ingredients for the dressing in a bowl. Stir until it reaches a smooth consistency.
- Slice sweet potato into 1/4 to 1/2 inch slices.
- Separate kale ribs from leaves. Shred leaves into thin strips and mince ribs into small pieces.
- Combine all the solid ingredients in a salad bowl. Add sauce gradually, stirring as you add it. You may not need all of the sauce.
- Serve immediately.
Notes
If you already have a roasted sweet potato on hand, feel free to use that and save yourself some prep time.
If you plan to eat all the salad on the day you prepare it and would like a more perfectly cooked sweet potato, try this recipe. It takes a bit more work but will give you crispy, creamy sweet potatoes.
You can add more maple syrup to the dressing if it is too tart for your taste.
Feel free to substitute other types of dried berries or roasted nuts for the cranberries and pecans prescribed.