Description

A vibrant and nutritious Sweet Potato Kale Salad featuring roasted sweet potatoes and crispy chickpeas, tossed with fresh kale, herbs, cucumber, creamy avocado, and tangy feta, all brought together by a luscious homemade honey mustard dressing with a hint of tahini and smokiness from chipotle chili powder.

Ingredients

Scale

Roasted Sweet Potatoes and Chickpeas

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

Salad

5–6 cups shredded kale
1 cup mixed fresh herbs (basil, dill, parsley)
2 Persian cucumbers, chopped
1 avocado, sliced
3/4 cup crumbled feta cheese

Honey Mustard Dressing

1/3 cup extra virgin olive oil
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
Kosher salt and black pepper, to taste

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the sweet potatoes and chickpeas.
Prepare and Roast Sweet Potatoes and Chickpeas: On a baking sheet, combine the cut sweet potatoes, drained chickpeas, olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, kosher salt, and black pepper. Toss everything thoroughly to evenly coat. Spread out the mixture in a single layer and roast for 20 minutes. After 20 minutes, toss the ingredients well and continue roasting for an additional 20 minutes until the chickpeas are crisp and the sweet potatoes are tender.
Combine Salad Base: While the vegetables roast, in a large salad bowl, add the shredded kale, mixed fresh herbs (basil, dill, parsley), and chopped Persian cucumbers. Toss gently to mix.
Make the Honey Mustard Dressing: In a glass jar or bowl, whisk together the olive oil, Dijon mustard, stone ground mustard, honey, tahini, lemon juice, and champagne or apple cider vinegar until smooth and creamy. Season with kosher salt and black pepper to taste. Drizzle a few tablespoons of this dressing over the kale and herbs and massage it into the greens with your hands to soften the kale and enhance flavor.
Toss Salad Ingredients: Add the roasted sweet potatoes and crispy chickpeas to the dressed kale mixture. Pour in additional dressing as desired and toss everything to combine well, ensuring all components are evenly coated.
Add Final Toppings and Serve: Top the salad with sliced avocado and crumbled feta cheese. Serve immediately and enjoy this wholesome, flavorful salad.

Notes

You can adjust the amount of chipotle chili powder according to your preferred spice level.
Massaging the kale with dressing softens its texture and reduces bitterness for a better eating experience.
Use fresh mixed herbs for optimal flavor; substitute with dried herbs if necessary, but reduce the quantity.
For a vegan version, replace feta cheese with a plant-based alternative or omit it entirely.
Leftovers can be stored in an airtight container in the fridge for up to 2 days; add avocado fresh when serving to prevent browning.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Baking
Cuisine: American

Keywords: sweet potato kale salad, roasted chickpeas, honey mustard dressing, healthy salad, vegetarian salad, roasted vegetables salad, creamy dressing, fall salad