Irresistible Sweet Potato Kale Salad with Honey Mustard You’ll Love

Sweet Potato and Kale Salad is a vibrant mix of healthy ingredients.

The hearty greens pair perfectly with roasted sweet potatoes for a wonderful taste experience.

People who love cooking and eating well enjoy how the flavors and textures come together in this dish.

Fresh, seasonal produce turns a simple salad into something special that fills you up while being good for you.

A honey mustard dressing adds just the right amount of tangy sweetness to bring everything together.

This recipe is full of essential nutrients, making it both tasty and nourishing for anyone looking to eat smartly.

Sweet Potato Kale Salad With Honey Mustard FAQs

• Can I use a different type of potato instead of sweet potatoes?

Yes, you can substitute sweet potatoes with regular potatoes or butternut squash. Just ensure you cut them into similar-sized cubes and adjust roasting time accordingly.

• Is this salad suitable for meal prep?

Absolutely! Keep roasted vegetables and dressing separate, and combine just before eating to maintain the kale’s crispness and prevent sogginess.

• How can I make this salad more protein-rich?

Add grilled chicken, tofu, quinoa, or additional roasted chickpeas to boost protein content. Nuts like almonds or pumpkin seeds also work great.

• Can I make this recipe vegan?

Replace feta cheese with nutritional yeast or vegan cheese crumbles, and ensure the honey is substituted with maple syrup or agave nectar to keep it completely plant-based.

Why Sweet Potato Kale Salad With Honey Mustard Tastes So Good

• Effortless Meal Prep: This sweet potato kale salad comes together in just 45 minutes, making it perfect for busy weeknights or quick lunch breaks. Preparing ingredients is straightforward, with minimal chopping and simple roasting techniques.
• Nutrition-Packed Powerhouse: Loaded with superfoods like kale, sweet potatoes, and chickpeas, this salad delivers a massive nutrient boost. Each bite provides protein, fiber, vitamins, and minerals that support overall health and keep you energized.
• Flavor Explosion: The combination of roasted spices, crispy chickpeas, and tangy honey mustard dressing creates an incredible taste experience. Subtle smoky notes from chipotle and paprika complement the sweet roasted vegetables, ensuring every mouthful is exciting.
• Adaptable Crowd-Pleaser: Whether you're a vegetarian, health enthusiast, or just looking for a delicious meal, this salad suits multiple dietary preferences. Easy to customize with additional proteins or swap ingredients, it's a versatile recipe that pleases everyone at the table.

Sweet Potato Kale Salad With Honey Mustard Ingredient Guide

• Sweet Potatoes: Hearty vegetable that provides a sweet and creamy texture, best when firm and vibrant orange.
• Chickpeas: Protein-packed legume that adds crunch, look for firm and well-shaped beans.
• Olive Oil: Helps roast ingredients evenly and adds richness.
• Sesame Seeds: Brings nutty flavor and extra texture.
• Chipotle Chili Powder: Adds smoky heat to the roasted mix.
• Smoked Paprika: Enhances roasted flavor with deep smokiness.
• Onion Powder: Provides subtle savory undertone.
• Cumin: Adds warm, earthy spice.
• Salt: Enhances overall flavor.
• Black Pepper: Provides mild heat and depth.

• Kale: Hearty green with nutritional benefits, best when fresh and crisp.
• Mixed Herbs: Adds fresh aromatic notes.
• Cucumber: Provides cool, crisp texture.

• Dijon Mustard: Offers tangy, sharp flavor.
• Stone-Ground Mustard: Adds rustic texture and complex taste.
• Honey: Provides natural sweetness.
• Tahini: Contributes creamy, nutty element.
• Lemon Juice: Adds bright, acidic balance.
• Vinegar: Enhances dressing's tanginess.
• Avocado: Creamy topping with healthy fats.
• Feta Cheese: Adds salty, crumbly finish.

Steps To Prepare Sweet Potato Kale Salad With Honey Mustard

Step 1: Fire Up the Oven

Crank the oven to a sizzling 425°F and grab a baking sheet.

• Sweet potatoes
• Chickpeas
• Olive oil
• Sesame seeds
• Chipotle chili powder
• Smoked paprika
• Onion powder
• Cumin
• Salt
• Black pepper

Toss all ingredients together until everything gets a delicious coating of spices and oil. Spread them out in a single layer for maximum crispiness.

Step 2: Transform Vegetables into Crispy Delights

Roast the mixture for 20 minutes, then give everything a good stir.

Bake for another 20 minutes until chickpeas are crunchy and sweet potatoes turn golden and tender.

Step 3: Craft the Green Foundation

• Shredded kale
• Mixed herbs
• Cucumbers

Chop and mix these fresh ingredients.

Step 4: Whip Up a Zesty Dressing

• Olive oil
• Dijon mustard
• Stone-ground mustard
• Honey
• Tahini
• Lemon juice
• Vinegar

Shake or whisk until smooth and silky. Season with salt and pepper.

Step 5: Build Your Flavor Masterpiece

Drizzle dressing over kale and massage it into the greens.

Fold in roasted sweet potatoes and chickpeas.

Mix everything thoroughly.

Step 6: Create the Final Touch

• Sliced avocado
• Crumbled feta

Serve immediately and savor every delicious bite!

Helpful Pointers For Sweet Potato Kale Salad With Honey Mustard

• Roast Veggies to Perfection: Ensure even cooking by cutting sweet potatoes into uniform, bite-sized cubes for consistent crispiness and golden-brown edges.
• Massage Kale for Tenderness: Gently work the dressing into kale leaves to break down their tough fibers, making them softer and more enjoyable to eat.
• Customize Protein Options: Swap chickpeas with grilled tofu, quinoa, or lentils for different dietary needs or to add variety to the salad.
• Balance Dressing Flavors: Adjust honey and mustard ratios to create a personalized tangy-sweet profile that complements the roasted vegetables.
• Prep Ahead for Quick Meals: Roast sweet potatoes and chickpeas in advance, storing them separately to assemble the salad quickly during busy weekdays.

How To Store And Reheat Sweet Potato Kale Salad With Honey Mustard

• Refrigerate: Store leftover salad in an airtight container for up to 3 days, keeping dressing and roasted ingredients separate to maintain crispness.
• Separate Components: Place roasted sweet potatoes and chickpeas in one container, kale mix in another, and dressing in a sealed jar to prevent soggy textures.
• Reheat Carefully: Warm roasted ingredients in a skillet or oven at 350°F for 5-7 minutes to restore crispiness, avoiding microwave to prevent mushiness.
• Refresh Before Serving: Add fresh avocado slices, drizzle extra dressing, and gently toss to revive flavors and restore salad's original vibrancy.

Foods That Go With Sweet Potato Kale Salad With Honey Mustard

• Pair with Crisp White Wine: Sauvignon Blanc cuts through the salad's richness with its bright, zesty acidity and herbal notes, complementing the kale and roasted vegetables perfectly.
• Enhance with Nutty Grain Side: Quinoa pilaf provides a protein-packed, textural companion that mirrors the earthy flavors of sweet potatoes and chickpeas while adding delightful nutritional balance.
• Match with Herbal Iced Tea: Mint or rosemary-infused cold tea offers a refreshing counterpoint to the salad's warm roasted elements, cleansing the palate between bites with its cool, aromatic profile.
• Complement with Sparkling Water: Lime or cucumber-infused sparkling water adds a light, effervescent touch that highlights the salad's fresh ingredients and cuts through the tahini dressing's creaminess.

Ways To Change Up Sweet Potato Kale Salad With Honey Mustard

• Vegan Delight: Replace feta with nutritional yeast or vegan cheese crumbles, use maple syrup instead of honey in the dressing for a plant-based version.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free, swap chickpeas for roasted pumpkin seeds for added crunch and protein.
• Protein Power Bowl: Add grilled chicken or tofu to transform the salad into a hearty main course with extra protein boost.
• Spicy Mediterranean Remix: Incorporate za'atar spice blend, add roasted red peppers, and swap tahini for Greek yogurt to create a Mediterranean-inspired variation.

Vibrant Sweet Potato Kale Salad with Honey Mustard Recipe

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4.6 from 20 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Hearty Sweet Potato Kale Salad brings Mediterranean flavors dancing across your plate with robust ingredients. Crisp kale and roasted sweet potatoes mingle under a zesty honey mustard dressing, creating a nutritious meal that satisfies and delights.

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Ingredients

Scale 1x2x3x

Salad Ingredients:

Main Ingredients:

• 5–6 cups kale, shredded
• 2 sweet potatoes, cut into matchsticks
• 1 can (15 ounces / 425 grams) chickpeas, drained and patted dry

Vegetable and Herb Components:

• 2 Persian cucumbers, chopped
• 1 avocado, sliced
• 1 cup mixed herbs (basil, dill, parsley)

Seasoning and Cheese:

• 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
• ¾ cup crumbled feta cheese

Honey Mustard Dressing Ingredients:

• ⅓ cup extra virgin olive oil
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon stone-ground mustard
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons champagne or apple cider vinegar

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Instructions

1. Prepare the oven by heating it to 425°F (220°C), creating an ideal roasting environment for sweet potatoes and chickpeas.
2. Spread sweet potatoes and chickpeas on a baking sheet, generously coating them with a blend of sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, salt, and black pepper.
3. Roast the seasoned vegetables for 20 minutes, then stir and continue baking for an additional 20 minutes until chickpeas develop a crispy texture and sweet potatoes become fork-tender.
4. While vegetables roast, create the salad foundation by combining shredded kale with mixed herbs and thinly sliced cucumbers in a spacious mixing bowl.
5. Craft the honey mustard dressing by vigorously whisking olive oil, Dijon mustard, stone-ground mustard, honey, tahini, lemon juice, and vinegar in a jar until the mixture achieves a smooth, cohesive consistency.
6. Adjust the dressing’s flavor profile by seasoning with salt and pepper to taste.
7. Gently drizzle several tablespoons of dressing over the kale, massaging it thoroughly to soften the greens and enhance their flavor absorption.
8. Introduce the roasted sweet potatoes and crispy chickpeas to the dressed kale, tossing everything together to ensure even distribution.
9. Apply additional dressing as needed and mix thoroughly to coat all ingredients.
10. Complete the salad by garnishing with creamy sliced avocado and crumbled feta cheese.
11. Serve immediately to preserve the optimal temperature and texture of the roasted components.

Notes

• Choose firm, vibrant sweet potatoes with smooth, unblemished skin for the best roasting results.
• Pat chickpeas completely dry before roasting to ensure maximum crispiness and prevent steaming.
• Adjust spice levels by reducing or increasing chipotle chili powder for personal heat preferences.
• Massage kale thoroughly with dressing to break down tough fibers and enhance flavor absorption.
• Substitute feta with nutritional yeast for

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Lunch, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 410
• Sugar: 10 g
• Sodium: 350 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 10 g
• Protein: 12 g
• Cholesterol: 15 mg