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Portions: 4


  • 1 lb sweet potatoes, peeled, cut into 1 inch cubes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp pure maple syrup of Canada
  • 2 tbsp lemon juice
  • 2 tsp Dijon mustard
  • 1/4 tsp minced garlic
  • 1/3 cup thin-sliced red onion
  • 4 cups packed baby kale and/or arugula
  • 1 small apple, cored, cut into bite-size pieces
  • 1 cup cooked red quinoa
  • 2 tbsp toasted slivered almonds


  1. Heat oven to 400° F.
  2. In a bowl toss sweet potatoes with 1 tablespoon of the olive oil.
  3. Sprinkle with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
  4. Place in a single layer on a large rimmed baking sheet. Bake about 25 minutes, stirring once, until golden and tender. Let cool.
  5. In a large bowl whisk remaining tablespoon olive oil, pure maple syrup, lemon juice, mustard, garlic and remaining ¼ teaspoon salt and pepper.
  6. Add onion, then toss and let stand 5 minutes.
  7. Add kale; toss.
  8. Add apple, sweet potatoes and quinoa; toss.
  9. Sprinkle with almonds and serve on a platter.
Advice from Maple experts

This healthful, nutrient-packed salad highlights all the best Fall ingredients: kale, quinoa, apples and sweet potatoes, and tops them with a delicious mustard and maple dressing. It makes a healthy and filling weekday lunch or an impressive side dish to any meal.