Description
Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a vibrant, hearty, and healthy meal with texture and flavor. Roasted sweet potatoes and crispy chickpeas meet massaged kale, fresh herbs, and a tangy-sweet dressing that ties everything together. It’s perfect for lunch, dinner, or meal prep—this is clean eating that feels like comfort food.
Ingredients
For the Salad:
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2 sweet potatoes (about 500 g), cut into matchsticks
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1 can (400 g) chickpeas, drained and patted dry
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3 tbsp extra virgin olive oil
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2 tbsp sesame seeds
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1–2 tsp chipotle chili powder
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2 tsp smoked paprika
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1 tsp onion powder
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1 tsp ground cumin
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Kosher salt and black pepper, to taste
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5–6 cups shredded kale
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1 cup mixed herbs (basil, dill, parsley)
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2 Persian cucumbers, chopped
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1 avocado, sliced
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3/4 cup crumbled feta cheese
For the Creamy Honey Mustard Dressing:
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1/3 cup extra virgin olive oil
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2 tbsp Dijon mustard
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1 tbsp stone ground mustard
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3 tbsp honey
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2 tbsp tahini
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2 tbsp lemon juice
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2 tbsp champagne vinegar or apple cider vinegar
Instructions
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Preheat oven to 425°F (220°C).
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On a baking sheet, toss sweet potatoes and chickpeas with olive oil, sesame seeds, spices, salt, and pepper.
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Roast for 20 minutes. Flip and roast 20 minutes more until sweet potatoes are tender and chickpeas crispy.
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In a large bowl, combine kale, herbs, and cucumbers.
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Whisk all dressing ingredients in a jar or bowl until creamy.
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Drizzle some dressing over the kale and massage for 2–3 minutes.
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Add roasted veggies to the bowl and toss with more dressing.
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Top with avocado slices and feta cheese. Serve warm or chilled.
Notes
Dry chickpeas well to ensure crispiness when roasting.
Use only 1 tsp chipotle for milder heat.
Massage kale to break down its fibrous texture—it makes the salad tender and tasty.
Store components separately for meal prep or leftovers.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting, Raw Prep
- Cuisine: American