Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

This sweet potato kale salad combines roasted sweet potatoes and chickpeas with shredded kale, fresh herbs, cucumber, avocado, and feta. A creamy honey mustard dressing with tahini and lemon ties the ingredients together.

Why Make Sweet Potato Kale Salad

Roasted vegetables and chickpeas make the salad hearty enough for a main meal, while the kale and cucumber keep it fresh. Roast the vegetables and prepare the dressing ahead, then add the avocado and feta just before serving.

Ingredients

• 2 sweet potatoes, cut into matchsticks
• 1 can chickpeas, drained and patted dry
• 3 tbsp extra-virgin olive oil, divided
• 2 tbsp sesame seeds
• 1–2 tsp chipotle chili powder
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp cumin
• Kosher salt and black pepper, to taste
• 5–6 cups shredded kale
• 1 cup mixed herbs (basil, dill, and parsley)
• 2 Persian cucumbers, chopped
• 1 avocado, sliced
• 3/4 cup crumbled feta cheese
• 1/3 cup extra-virgin olive oil (for dressing)
• 2 tbsp Dijon mustard
• 1 tbsp stone-ground mustard
• 3 tbsp honey
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp champagne vinegar or apple cider vinegar

How to Make Sweet Potato Kale Salad

1. Heat the oven to 425°F (220°C).
2. On a baking sheet, toss the sweet potatoes and chickpeas with 3 tablespoons olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, salt, and pepper. Roast for 20 minutes, toss, then roast for about 20 minutes more, until the sweet potatoes are tender and the chickpeas are crisp.
3. In a large salad bowl, combine the kale, herbs, and cucumbers.
4. Whisk the dressing olive oil, Dijon mustard, stone-ground mustard, honey, tahini, lemon juice, and vinegar until smooth. Season with salt and pepper to taste.
5. Add a few tablespoons of dressing to the kale and massage it into the leaves.
6. Add the roasted sweet potatoes and chickpeas and toss. Top with avocado and feta, then serve with extra dressing as desired.

Serving Suggestions

Serve warm or at room temperature as a main or side. It also pairs well with grilled chicken, fish, or crusty bread.

Storage

For the best texture, store the roasted ingredients, kale, dressing, and avocado separately in covered containers in the refrigerator. Assemble shortly before serving. Refrigerate any assembled leftovers and enjoy within 2–3 days.

Tips

• Cut the sweet potatoes into similar-sized matchsticks for even roasting.
• Dry the chickpeas thoroughly before roasting.
• Massage the dressing into the kale to soften the leaves.
• Taste the dressing and adjust the sweet and tangy balance to preference.

Variations

Use goat cheese instead of feta, or omit the cheese and replace honey with maple syrup for a vegan version. Pumpkin or sunflower seeds can replace sesame seeds.

Frequently Asked Questions

Can I prepare this salad ahead?
Yes. Roast the sweet potatoes and chickpeas and mix the dressing ahead. Store components separately and assemble shortly before serving.

Can I use baby kale or another green?
Yes. Baby kale, spinach, or mixed greens can be used. Tender greens do not need to be massaged.

How can I make the dressing vegan?
Replace the honey with maple syrup and omit the feta or use a plant-based alternative.

Can I roast at a lower temperature?
Yes, but the roasting time will change. Check that the sweet potatoes are tender and the chickpeas have reached your preferred crispness.

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Print Recipe

A hearty salad featuring roasted sweet potatoes, crispy chickpeas, and a creamy honey mustard dressing, perfect for meal prep or as a side dish.

• Total Time: 55 minutes
• Yield: 4 servings

Ingredients

• 2 sweet potatoes, cut into match sticks
• 1 can chickpeas, drained and patted dry
• 3 tablespoons extra virgin olive oil
• 2 tablespoons sesame seeds
• 1-2 teaspoons chipotle chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon cumin
• kosher salt and black pepper to taste
• 5-6 cups shredded kale
• 1 cup mixed herbs: basil, dill, parsley
• 2 Persian cucumbers, chopped
• 1 avocado, sliced
• 3/4 cup crumbled feta cheese
• 1/3 cup extra virgin olive oil (for dressing)
• 2 tablespoons dijon mustard
• 1 tablespoon stone ground mustard
• 3 tablespoons honey
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons champagne or apple cider vinegar

Instructions

1. Preheat oven to 425° F.
2. Combine sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt, and pepper on a baking sheet. Toss well to coat.
3. Bake for 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
4. In a salad bowl, combine the kale, herbs, and cucumbers.
5. Combine all dressing ingredients in a glass jar, whisking until smooth. Season with salt and pepper.
6. Drizzle dressing over the kale and massage into the greens.
7. Toss roasted sweet potatoes and chickpeas into the salad. Add more dressing and toss to combine.
8. Top with avocado and feta. Enjoy!

Notes

Great for meal prep and can be served warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian