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.
Ingredients
Scale
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
Instructions
- Prepare the oven by heating it to 425°F (220°C), creating an ideal roasting environment for sweet potatoes and chickpeas.
- 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.
- 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.
- While vegetables roast, create the salad foundation by combining shredded kale with mixed herbs and thinly sliced cucumbers in a spacious mixing bowl.
- 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.
- Adjust the dressing’s flavor profile by seasoning with salt and pepper to taste.
- Gently drizzle several tablespoons of dressing over the kale, massaging it thoroughly to soften the greens and enhance their flavor absorption.
- Introduce the roasted sweet potatoes and crispy chickpeas to the dressed kale, tossing everything together to ensure even distribution.
- Apply additional dressing as needed and mix thoroughly to coat all ingredients.
- Complete the salad by garnishing with creamy sliced avocado and crumbled feta cheese.
- 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