Apples, Kale & Maple Sweet Potatoes

May 6, 2014



Goat cheese, kale, roasted sweet potatoes (with maple syrup & cinnamon), sauteed yellow onions, walnuts, pecans, pumpkin seeds, apple slices, lemon-honey dressing



1 ball of pizza dough
flour for dusting

semolina flour for pizza stone
olive oil
salt & pepper
~12oz goat cheese, crumbled
handful of pumpkin seeds (we used shelled ones)
¼ cup walnuts, roughly chopped
¼ cup pecans, roughly chopped
1 bunch kale, leaves removed from stems and roughly torn
1 small yellow onion, thinly sliced
1 sweet potato, peeled & sliced ¼-inch thick
maple syrup
1 apple, cored & thinly sliced

For the dressing:
1 ½ tablespoons olive oil
juice of ½ lemon
1 garlic clove, minced
1 teaspoon honey, plus more to taste
sea salt & fresh cracked pepper


Preheat your oven to 375° F. Toss the sweet potato slices with about 2 tablespoons each of olive oil & maple syrup, plus about a teaspoon of cinnamon and a couple pinches of salt & pepper.


Lay them out on a baking sheet lined with foil and roast for about 40 minutes, turning over halfway, until they are tender and golden, and starting to get crispy on the edges. When they are finished, take them out and increase your oven temperature to 550° F.


Meanwhile, heat a tablespoon of olive oil in a pan over medium heat. Add the onions and a tablespoon of maple syrup and cook until they are softened and caramelized. You can do this on a lower heat setting if you have more time to let them caramelize slowly.


To make the dressing, just whisk together all the ingredients in a small bowl. Next, take the kale leaves and massage them between your fingers until they soften and become a slightly darker green. This sounds unnecessary, but it will really take a lot of the bitterness out of the kale leaves and leave you with a much nicer flavor.


When the oven is hot, you can begin preparing your dough using the instructions on the right. Once you’ve baked it for a minute, take it out and brush it lightly with olive oil.


In a large bowl, mix together the kale, goat cheese, apples, sweet potatoes, pumpkin seeds, walnuts, pecans & onions until they are fully combined and the kale is coated with goat cheese crumbles. Spoon this salad mixture out onto the pizza dough and arrange it however you like.


Now pop it in the oven and bake until the cheese is glistening, the nuts are toasty on top and the crust is golden brown. Take it out, drizzle it with the dressing, and enjoy!


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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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