Meet your new salad obsession: Sweet Potato Kale Salad with Creamy Honey Mustard Dressing. This colorful bowl packs crave-worthy roasted sweet potatoes, crunchy chickpeas, creamy avocado, and tangy feta all tossed with a silky sweet-tart dressing. It’s hearty, fresh, and satisfying—basically an edible celebration in a bowl!
Why You’ll Love This Recipe
- Bold Flavors: Every bite mingles sweet, smoky, and tangy notes for a salad that’s never bland.
- Meal-Worthy Texture: Between the creamy avocado, crunchy chickpeas, and hearty kale, this dish is delightfully satisfying.
- Wholesome & Nutritious: Packed with veggies, plant-based protein, and healthy fats, this salad is as nourishing as it is delicious.
- Versatile Crowd-Pleaser: Perfect for meal prep, easy lunches, or even as a show-stopping holiday side dish.
Ingredients You’ll Need
This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing comes together with simple, everyday ingredients that create serious magic when combined. Each one plays an essential role—whether bringing color, crunch, richness, or irresistible taste.
- Sweet Potatoes: Roasted until caramelized and tender, these are the sweet, earthy foundation of the salad.
- Canned Chickpeas: Roasted alongside the sweet potatoes for golden crispiness and extra protein.
- Olive Oil: Helps veggies roast to perfection and adds rich flavor.
- Sesame Seeds: Toast as they roast, giving a subtle crunch and nutty note.
- Chili Powder, Smoked Paprika, Onion Powder, Cumin: This spice blend brings a savory, smoky, and just-spicy-enough depth.
- Salt & Pepper: Essentials for rounding out all the flavors.
- Lacinato or Curly Kale: Sturdy greens that soften perfectly when massaged with dressing, making this salad extra hearty.
- Herbs (Cilantro, Parsley, or Mint): Fresh herbs add a pop of brightness—choose your favorite!
- Cucumber: Cool, crisp slices offer refreshing crunch and color.
- Avocado: Buttery and creamy, slices take this salad over the top.
- Feta Cheese: Adds creamy, tangy richness (or skip for a vegan version).
- For the Dressing: Greek Yogurt, Dijon Mustard, Honey, Olive Oil, Lemon Juice, Garlic, Salt, and Pepper: This classic combo is whisked into a lusciously creamy, tangy drizzle that ties everything together.
Variations
One of the best parts of Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is how easy it is to make your own. Feel free to swap ingredients or mix it up based on what you have and love—there’s no wrong way to salad here!
- Vegan Version: Skip the feta or use plant-based cheese, and swap the Greek yogurt for a thick dairy-free yogurt.
- Protein Boost: Add grilled chicken, salmon, or crispy tofu to make it the centerpiece of your meal.
- Extra Crunch: Toss in toasted pepitas, sunflower seeds, or even crunchy pita chips just before serving.
- Switch the Greens: Substitute baby spinach or arugula if you’re not a kale fan.
- Add Fruit: Sliced apples or pears add a subtle sweetness that works beautifully with the savory flavors.
How to Make Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
Step 1: Roast the Sweet Potatoes and Chickpeas
Preheat your oven to 425° F. On a large baking sheet, scatter the diced sweet potatoes and drained chickpeas. Drizzle generously with olive oil, then shower with sesame seeds, chili powder, smoked paprika, onion powder, cumin, salt, and pepper. Toss well so everything gets beautifully coated. Roast for 20 minutes, give everything a toss, and roast for another 20 minutes until the sweet potatoes are tender and golden, and the chickpeas are irresistibly crisp.
Step 2: Prepare the Greens and Herbs
While the veggies roast, add torn kale to a big salad bowl. Sprinkle in plenty of chopped fresh herbs and thinly sliced cucumbers for extra color and crunch. The herbs really wake up the flavors—feel free to mix and match your favorites or whatever’s lurking in your fridge.
Step 3: Make the Creamy Honey Mustard Dressing
Now let’s talk dressing—the thing that makes this Sweet Potato Kale Salad with Creamy Honey Mustard Dressing completely irresistible! In a mason jar or bowl, whisk together Greek yogurt, Dijon mustard, honey, olive oil, lemon juice, minced garlic, and a good pinch of salt and pepper. Taste and tweak the seasoning until you want to lick the spoon. Drizzle a few tablespoons over the kale and get in there with your hands, massaging the greens until they’re glossy and slightly tender.
Step 4: Assemble the Salad
Add the piping-hot roasted sweet potatoes and chickpeas straight to your dressed greens. Pour on more dressing as needed, tossing everything until it’s perfectly coated. Top generously with creamy avocado slices and crumbled feta. Serve while the veggies are still warm for maximum flavor!
Pro Tips for Making Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
- Extra Crispiness for Chickpeas: After draining, pat chickpeas very dry before roasting—they’ll crisp up like a dream.
- Massaging the Kale: Don’t skip the massage! Just a minute with the dressing softens kale, making it tender and absorbing vibrant flavor.
- Warm Salad Magic: Toss the roasted veggies into the salad while still warm for a hearty, comforting meal (the feta gets slightly melty too!).
- Taste As You Go: You control the final balance—taste the dressing, salad mix, and seasoning and adjust so it’s perfect for you.
How to Serve Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
Garnishes
Bump up the wow factor with colorful finishing touches: a sprinkle of toasted sesame seeds, extra fresh herbs, a drizzle of the honey mustard dressing, or a scattering of pomegranate seeds for sparkle and sweetness. Even a pinch of flaky sea salt over the avocado will make each bite pop.
Side Dishes
This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is filling enough as a main, but pairs beautifully with grilled chicken, salmon, a bowl of soup, or crusty warm bread. It also makes a show-stealing side for a celebratory potluck or holiday spread!
Creative Ways to Present
Layer ingredients “composed salad” style on a platter for a stunner at gatherings, or build individual mason jar salads for lunches to-go. You can even serve deconstructed—let guests assemble their own bowls with toppings for a fun salad bar experience.
Make Ahead and Storage
Storing Leftovers
Store leftover Sweet Potato Kale Salad with Creamy Honey Mustard Dressing in an airtight container in the fridge for up to 2 days. Kale is resilient and stays crisp, but the avocado and feta are best enjoyed soon after serving—add them fresh if you’re planning ahead.
Freezing
This salad isn’t suited for freezing—the roasted veggies can lose texture and the greens turn mushy. For make-ahead success, simply prep your roasted components and dressing in advance, and assemble fresh when you’re ready to enjoy.
Reheating
If you want to enjoy the sweet potatoes and chickpeas warm, gently reheat them on a baking sheet in the oven at 350° F for 8-10 minutes. Add them to freshly dressed kale right before serving so everything stays perfectly crisp and vibrant.
FAQs
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Can I make the Sweet Potato Kale Salad with Creamy Honey Mustard Dressing ahead of time?
Absolutely! You can roast the sweet potatoes and chickpeas, prep the kale and herbs, and whisk the dressing up to two days in advance. Store everything separately and toss together just before serving. Add avocado and feta at the very end for best freshness.
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What’s the best way to massage kale for salads?
Add a little dressing or olive oil, then use clean hands to rub and squeeze the kale leaves for about 1-2 minutes until they darken and soften. This not only mellows the flavor, but helps the leaves absorb all that creamy honey mustard goodness!
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Can I use a different vegetable instead of sweet potato?
Definitely! Butternut squash, carrots, or even roasted beets would work beautifully. Just adjust roasting times as needed until your veggies are tender and caramelized.
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Is this salad gluten-free?
Yes, this Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is naturally gluten-free, as long as your mustard and feta are certified gluten-free. Always double-check labels to be sure!
Final Thoughts
If you’re looking for a dish that’ll brighten any meal and leave you feeling amazing, this Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is the ticket. Fresh, vibrant, and full of nourishing goodness, it’s a salad you’ll want to make again and again. Give it a try—you’re going to fall in love with every bite!
Print
Sweet Potato Kale Salad with Creamy Honey Mustard Dressing Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 60 mins
- Yield: 6 servings 1x
- Category: Salad
- Method: Baking, Mixing
- Cuisine: International
- Diet: Vegetarian
Description
A delightful Sweet Potato Kale Salad with a creamy honey mustard dressing that is both nutritious and flavorful. This vibrant salad is a perfect balance of textures and flavors, making it a satisfying and delicious meal.
Ingredients
Sweet Potato Chickpeas:
- 2 large sweet potatoes, peeled and cubed
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper, to taste
Salad:
- 4 cups kale, chopped
- 1/4 cup fresh herbs (such as parsley or cilantro), chopped
- 1 cucumber, sliced
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
Dressing:
- 1/4 cup honey
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 425°F.
- Roast Sweet Potatoes and Chickpeas: On a baking sheet, toss sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt, and pepper. Bake for 40 minutes, tossing halfway through.
- Prepare Salad: In a large salad bowl, combine kale, herbs, and cucumbers.
- Make Dressing: In a jar, mix honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper. Whisk until smooth.
- Combine: Drizzle some dressing over the kale and massage it in. Add the roasted sweet potatoes and chickpeas to the salad. Toss well.
- Serve: Top with diced avocado and crumbled feta cheese. Enjoy!
Notes
- This salad can be made ahead of time, but wait to dress it until just before serving to prevent wilting.
- Feel free to customize the salad with additional toppings like nuts or dried fruit.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 10mg
