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
Units
Scale
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
