Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

why make this recipe

This salad is simple, healthy, and full of flavor. It uses roasted sweet potatoes and crisp chickpeas for a warm bite. The creamy honey mustard dressing is mild and sweet. You can serve it as a main or a side. It works for meal prep and for guests.

introduction

This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing mixes roasted vegetables, fresh herbs, and a tangy dressing. It is easy to make and feels special. If you like hearty salads and want a different main dish, try the chicken parmesan with Alfredo sauce recipe for another tasty idea.

how to make Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

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

Ingredients :

• 2 sweet potatoes, cut into match sticks
• 1 cans 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
• 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

Directions :

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

how to serve Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Serve it warm or at room temperature. Place the salad in a large bowl and top with avocado and feta right before serving. Add extra dressing on the side for people who want more. This salad goes well with grilled chicken, fish, or crusty bread.

how to store Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if you can. If the kale gets a bit dry, add a splash of water or extra dressing and toss before serving.

tips to make Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

• Cut sweet potatoes in even match sticks so they roast evenly.
• Dry chickpeas well so they get crispy in the oven.
• Massage the dressing into the kale to make the leaves soft and less bitter.
• Use fresh herbs for a brighter flavor.
• Taste the dressing and adjust honey or lemon to balance sweet and sour.

variation (if any)

• Swap feta for goat cheese or leave out for a vegan option (use maple syrup instead of honey).
• Add roasted red onion or bell pepper for more color.
• Use different seeds like pumpkin or sunflower instead of sesame.

FAQs

Q: Can I make this salad ahead?
A: Yes. Roast the sweet potatoes and chickpeas a day before. Store dressing separate. Toss everything together just before serving.

Q: Can I use baby kale or other greens?
A: Yes. Baby kale, spinach, or mixed greens work. If you use tender greens, skip the massaging step.

Q: How do I make the dressing vegan?
A: Replace honey with maple syrup and use a vegan tahini or leave as is without honey if preferred.

Q: Can I bake at a lower temperature?
A: You can, but roast time will be longer. Keep an eye on the chickpeas so they stay crisp.

Q: Is this salad good for meal prep?
A: Yes. Keep dressing and avocado separate until serving to keep the salad fresh.

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

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

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Ingredients

Scale 1x2x3x

• 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

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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!

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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.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 12g
• Sodium: 350mg
• Fat: 23g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 9g
• Protein: 12g
• Cholesterol: 10mg