Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

why make this recipe

This salad is full of good flavors and textures. Roasted sweet potatoes add warmth and sweetness. Crispy chickpeas give a crunch. Kale and fresh herbs add color and nutrition. The creamy honey mustard dressing ties it all together. It makes a full side or a light main. It also pairs well with a warm main like garlic parmesan pork chops with cheesy scalloped potatoes.

introduction

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing mixes roasted sweet potatoes and chickpeas with hearty kale, herbs, cucumber, avocado, and feta. The dressing is smooth, a little sweet, and tangy. You can eat this warm or at room temperature. It is simple to make and stores well for quick meals.

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

1. Preheat the oven and roast the sweet potatoes and chickpeas until crisp and tender.
2. Mix the kale, herbs, and cucumbers in a large bowl.
3. Whisk the dressing ingredients until smooth.
4. Toss a few tablespoons of dressing into the kale and massage the leaves.
5. Add the roasted sweet potatoes and chickpeas to the bowl and toss.
6. Add more dressing as needed and toss to combine.
7. Top with sliced avocado and crumbled feta. Serve warm or at room temperature.

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
• 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 :

Preheat oven to 425° F. 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. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers. To make the dressing, combine all dressing 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. 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. Serve it warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days, keeping the dressing separate if possible.

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

Serve it warm or at room temperature. Put it in a large bowl for family-style serving or plate it for guests. Add the avocado and feta last so they stay fresh. For a full meal, serve alongside roasted chicken or a warm pork dish.

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

Keep leftovers in an airtight container in the fridge for up to 3 days. If possible, store the dressing in a separate jar to keep the kale and veggies from getting soggy. Reheat the roasted sweet potatoes and chickpeas briefly if you want the warm contrast again.

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

• Cut sweet potatoes into similar size sticks so they roast evenly.
• Dry the chickpeas well to help them crisp in the oven.
• Massage the kale with dressing for a minute to soften it and reduce bitterness.
• Taste the dressing and adjust honey, lemon, or salt to your liking.
• Use a mix of herbs you like; they add a fresh bright flavor.

variation (if any)

• Swap feta for goat cheese for a tangy change.
• Add toasted nuts like almonds or walnuts for extra crunch.
• Use maple syrup instead of honey for a vegan option and swap tahini for more olive oil.
• Add cooked quinoa or farro to make the salad heartier.

FAQs

Q: Can I make this salad ahead of time?
A: Yes. Roast the sweet potatoes and chickpeas ahead and keep the dressing separate. Assemble just before serving for best texture.

Q: Can I use baby kale or other greens?
A: Yes. Baby kale and other sturdy greens like spinach or chard work, but adjust massaging time for tenderness.

Q: How can I make the chickpeas crispier?
A: Pat them very dry, toss in a little extra oil, and spread them in a single layer on the baking sheet. Bake until you see browning and they feel firm.

Q: Is this salad gluten free?
A: Yes. All main ingredients are naturally gluten free. Check labels on mustard or other packaged items if you need strict gluten free.

Q: Can I skip the tahini?
A: Yes. If you skip tahini, add a bit more olive oil or a spoon of Greek yogurt for a similar creaminess.

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

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Description

A vibrant salad featuring roasted sweet potatoes, crispy chickpeas, and a creamy honey mustard dressing, perfect served warm or at room temperature.

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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 the 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 for another 20 minutes, until the chickpeas are crisp and the sweet potatoes are tender.
4. In a salad bowl, combine kale, herbs, and cucumbers.
5. Whisk all dressing ingredients in a glass jar until smooth. Taste and adjust seasoning.
6. Drizzle a few tablespoons of dressing over the kale and massage the leaves.
7. Toss in roasted sweet potatoes and chickpeas, adding more dressing as needed.
8. Top with sliced avocado and crumbled feta. Serve warm or at room temperature.

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Notes

For best texture, keep dressing separate until serving. This salad stores well in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 10g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 10mg