maple syrup tin and kale salad with pears, sweet potatoes, and maple dressing

kale salad with roasted sweet potatoes and pears

For the maple dressing:
  • 60ml (1/4 cup) olive oil
  • 30ml (2 tbsp) lemon juice
  • 15ml (1 tbsp) balsamic vinegar
  • 15ml (1 tbsp) maple syrup
  • 15ml (1 tbsp) dijon mustard
  • 1 clove garlic, crushed
  • salt & pepper
For the salad: 
  • 150g (5 -6 oz) chopped kale
  • 1 large sweet potato
  • 1 pear, sliced or chopped
  • 120ml (1/2 cup) crumbled feta cheese
  • 80ml (1/3 cup pumpkin seeds
  • 60ml (1/4 cup) dried cranberries
  • 15ml (1 tbsp) olive oil
  • 2.5ml (1/2 tsp) cinnamon
  • 2.5ml (1/2 tsp) salt


    1. Preheat the oven to 180 C / 350 F
    2. Chop the sweet potato into small cubes and toss it with the olive oil, cinnamon and salt. Bake for 35 minutes, flipping halfway through.
    3. While that bakes, prepare the dressing by whisking the ingredients together, or shaking them in a jar.
    4. Add the chopped kale to a large salad bowl and massage the dressing into the kale. Let that sit while the sweet potato cooks.
    5. Once the sweet potato is ready, add it to the kale with the pumpkin seeds, feta, dried cranberries and pumpkin seeds.
    6. Toss everything together to combine and enjoy. Leftovers will stay fresh in the fridge for up to 3 days.
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