Chipotle Maple Roasted Sweet Potatoes and Baby Kale Salad with Farro

Sweet, spicy and tangy, this Warm Chipotle Maple Roasted Sweet Potatoes and Kale Salad with Farro recipe hits all the right culinary notes.

On a cold Maine day, spicy foods warm up the body and the soul. They’re satisfying and comforting, perfect for enjoying when the cold weather threatens to chill you to the very bone. And when they are served warm, it’s even better.

But why just have spicy when you can have sweet-spicy?

The combination of sweet and spicy is among my favorites. I love the contrast — the way the sweet pleases the tongue and the spicy stings it. It’s so satisfying. And when the spicy comes from rich chipotle peppers in adobo sauce, it’s even better.

This dish celebrates those contrasts and flavors.

Sweet potatoes are bathed in an easy chipotle maple sauce and then roasted slowly to sweet-spicy perfection, ensuring that the potatoes are soft, sweet and perfectly glazed with the sweet-spicy sauce.

Served on a bed of farro and baby kale, this delightful dish is finished off with a quick, easy lime-cilantro vinaigrette. This brightens the dish with a citrus-y finish.

What goes well with this Warm Chipotle Maple Roasted Sweet Potatoes and Baby Kale Salad with Farro dish? Sweet northern-style cornbread like Easy Brown Sugar cornbread, Honey Maple Cornbread or Banana Cornbread with Honey.

This recipe makes a lot — about eight servings — so it’s perfect for potlucks, sharing or dinner parties. The sweet potatoes can be made up to two days in advance and stored in an airtight container in the fridge. Reheat the sweet potatoes before assembling the salad and serving it.

Not a fan of farro? This could also be served over barley or brown rice.

This healthful dish is filled with vitamins and nutrients — fueling your body while it warms you too. It’s an eating win-win.