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Fall kale and apple salad in a big metal bowl.

Fall Kale and Apple Salad

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  • Author: Ally
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: American
  • Diet: Gluten Free


Easy fall kale and apple salad! Packed with flavor and nutrition, this salad is easy to make ahead and stays fresh in the fridge for lunch all week. Made with kale, apples, roasted sweet potatoes, pecans, feta cheese, and a simple maple mustard dressing.



Sweet Potatoes 

  • 2 medium sweet potatoes, diced into ½ inch cubes 
  • extra virgin olive oil 
  • salt and pepper 

Chicken (Optional – For Vegan / Vegetarian Sub with Your Favorite Protein) 

  • 1 lb boneless, skinless chicken breast, cut into ½ inch pieces
  • extra virgin olive oil 
  • salt and pepper 

Maple Mustard Dressing 

  • 3 tablespoons extra virgin olive oil 
  • 2 tablespoons Dijon mustard 
  • 1 tablespoon maple syrup 
  • 1 lemon, juiced 
  • salt and pepper 


  • 12 oz shredded kale 
  • 2 red apples (like honeycrisp or pink lady), diced into ½ inch cubes
  • ½ cup roasted, salted pecans, coarsely chopped 


  1. Roast the sweet potatoes. Preheat the oven to 425 degrees F. Arrange the diced sweet potatoes evenly on a rimmed baking sheet. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and gently toss so that the potatoes are evenly coated. Roast the sweet potatoes for 30 minutes, or until just golden brown, flipping halfway through. 
  2. Cook the chicken or protein of choice. Heat a generous drizzle of extra virgin olive oil in a cast-iron skillet or a non-stick pan over medium-high heat. Add the chicken pieces, sprinkle with salt and pepper, and cook for a total time of about 20 minutes, turning several times in between, but not disturbing the chicken for the first 6-7 minutes or so. 
  3. Make the dressing. To a jar, add the extra virgin olive oil, Dijon mustard, maple syrup, lemon juice, and a big pinch of salt and pepper. Shake until everything is well combined. 
  4. Prep the kale. To a large bowl, add the shredded kale, drizzle with extra virgin olive oil, and add a pinch of salt. Massage the kale until just beginning to soften. 
  5. Assemble the salad. To the bowl with the kale, add the roasted sweet potatoes, cooked chicken, apples, pecans, feta, and dressing and mix together. Season with salt and pepper to taste and then serve or or transfer to an airtight container and store in the fridge.