Autumn Superfood Salad with Balsamic Maple Vinaigrette

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When I make a salad, I prefer for it be full of STUFF. I don’t like just a little lettuce on a plate, I want something I can bite into, something with crunch and real satisfaction. This Autumn Superfood Salad is just that. You could make a whole meal out of this salad or serve it on the side with some grilled chicken. Sounds perfect to me!

The key players in this salad are brussel sprouts, kale, sweet potatoes, pumpkin seeds, walnuts, apples, and goat cheese. I whipped together a quick balsamic vinaigrette in a jar to serve over the top. I recently brought this salad to a party and nearly the whole thing was eaten, so I’m calling that a win!

How to Make This Superfood Salad

First, peel and chop 1–2 medium sweet potatoes into ½-inch cubes. You’ll need about 2 cups of diced sweet potatoes for this large salad. Toss them in a generous tablespoon of olive oil, ¾ teaspoon salt, and ½ teaspoon black pepper.

• Air fryer method: Cook at 375°F for 15-17 minutes, flipping halfway through. This is air fryer I use, and my favorite way to roast veggies fast!
• Oven method: Roast at 425°F for 15–18 minutes, until tender and lightly browned.

While the sweet potatoes are cooking, shred a bunch of kale and about 1 pound of Brussels sprouts. You can do this with a food processor or a sharp knife, whichever you prefer.

In a large bowl, combine the shredded greens. Dice 1 large Honeycrisp apple and add it to the bowl. Sprinkle in:

• ½ cup salted pumpkin seeds
• ½ cup walnuts
• ½ cup goat cheese crumbles

Once the roasted sweet potatoes have cooled slightly, add them to the bowl and toss everything together until evenly combined.

How to Make A Quick Balsamic Maple Vinaigrette

For making dressings in a jar, I really love using 16 oz wide-mouth mason jars. They’re the perfect size for a batch of dressing and wide enough for my hand blender to fit right in. We use these jars for all of our homemade dressings and sauces—and honestly, they double as drinking glasses too!

I like buying the mason jar packs because they’re affordable and so versatile. Just be sure to grab a set of screw-on lids as well, so you don’t have to deal with the two-piece canning lids every time.

To make the dressing, pour into your jar:

• ½ cup good-quality olive oil
• ⅓ cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon whole grain mustard
• 1 clove garlic, minced or grated
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: add ½ teaspoon dried oregano, rosemary, or both for a herby flavor.

Insert your hand blender and blend until the dressing is fully emulsified and looks creamy.

Store any extra dressing in the fridge. It will naturally separate as it sits, but you can easily bring it back together with a quick blend—or just a good strong shake before serving.

Autumn Superfood Salad with Maple Balsamic Dressing

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings: 8

Course: lunch, meatless, Salad, Side Dish

Ingredients Equipment Method

Ingredients

  

• 1 –2 medium sweet potatoes about 2 cups diced
• 1 tablespoon olive oil
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 bunch kale shredded
• 1 pound Brussels sprouts shredded
• 1 large Honeycrisp apple diced
• ½ cup salted pumpkin seeds
• ½ cup walnuts
• ½ cup goat cheese crumbles

Maple Balsamic Vinaigrette

• ½ cup olive oil
• ⅓ cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 tablespoon whole grain mustard
• 1 clove garlic minced or grated
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: ½ teaspoon dried oregano or rosemary or both for a herby flavor

Equipment

• 1 Hand Blender for the dressing

Method

 

1. Prep the sweet potatoes:
2. Peel and dice sweet potatoes into ½-inch cubes. Toss with olive oil, salt, and pepper.
3. Cook the sweet potatoes:
4. Air fryer: 375°F for 17 minutes, flipping halfway.
5. Oven: 425°F for 15–18 minutes, until tender and lightly browned.

Shred the greens:

1. Shred kale and Brussels sprouts using a food processor or a knife.

Assemble the salad

1. In a large bowl, combine shredded greens, diced apple, pumpkin seeds, walnuts, and goat cheese. Once slightly cooled, add roasted sweet potatoes to the bowl and toss everything together until evenly combined.

Toss With Dressing

1. Toss with all of the dressing (or less if youy prefer a lighter saald) and combine throuly until everything is coated.
2. Serve and enjoy: This salad is perfect as a hearty lunch, side dish, or part of a fall/winter meal.

Maple Balsamic Vinaigrette in a Jar

1. Add olive oil, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper to a 16 oz wide-mouth mason jar. Add any optional herbs if desired.
2. Use a hand blender to blend until the dressing is creamy and fully combined.
3. Keep extra dressing in the fridge. It may separate over time—simply blend again or give it a strong shake before using.
4. Serve: Drizzle over salads or roasted veggies