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This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is anything but boring. Sweet potatoes and chickpeas tossed with a mix of spices, then roasted until lightly charred, crispy, and delicious. Everything is tossed together with a creamy, honey mustard dressing, kale, herbs, and avocado. This salad is easy to throw together, colorful, healthy, and filling. Enjoy for dinner and save the leftovers for lunch. It’s the perfect vibrant salad that’s hearty enough to call a real meal.

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing | halfbakedharvest.com

Do you know what I’ve realized? I find each season to be incredibly special and exciting. I look forward to them all. And while fall is my favorite, spring can get me equally excited! With spring comes lighter colorful recipes – a nice change of pace from the cozier winter recipes.

Today’s salad really reflects spring, but what I love is that it’s still filling and highly crave-able. I’ve been wanting to create a colorful spring salad for weeks, but I didn’t have any ideas I loved or that felt special enough.

When I create salad recipes I want them to be really full of flavor, texture, and color. Nothing boring!!

This sweet potato kale salad is all of those things. The sweet potatoes and crispy chickpeas really add a layer of warmth. While the fresh kale adds that pop of crunch we all want in a great salad.

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing | halfbakedharvest.com

The details

This salad is so much about the sweet potatoes. They’re the body of the salad…and my favorite element (aside from the dressing, which is a major highlight for me too). The potatoes roast with a mix of our favorite spices, chipotle chili powder, paprika, onion powder, cumin, and then salt. Nothing fancy, but truly a wonderful mix.

To the potatoes, I love to add nutty sesame seeds and chickpeas. I love the flavor of the sesame with the potatoes and then the chickpeas add a nice vegetarian protein.

Both the potatoes and chickpeas are roasted together on the same sheet pan to keep things low-key and easy.

While the potatoes are cooking, I work on the remaining layers of the salad.

I used lots of fresh Tuscan kale, but you can use any mix of salad greens you love most. It really doesn’t matter. Then, I add a handful of fresh herbs, my favorite mix is basil, dill, and cilantro. But again, use what you love.

I like to toss in some cucumbers or you could do carrots too.

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing | halfbakedharvest.com

The dressing

While I love the potatoes, I love the dressing just as much. It’s creamy, a little sweet, and the dijon adds a nice tang. It pairs so wonderfully with the spicy flavors on the potatoes.

My secret is to use a bit of tahini in the dressing in place of heavier mayo. It’s a healthier option that really does taste better!

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing | halfbakedharvest.com

Assemble

The next key is tossing the greens with a bit of the dressing to really coat the greens. Then add the potatoes, chickpeas, cheese, and avocado!

Serve while the potatoes are warm or at room temperature, either is delicious. The chickpeas add an amazing crunch while the dressing and avocado add creaminess.

So much happening for a simple-to-prepare salad. It’s fun to make, exciting to eat, and tastes even better!

Looking forward make this over and over throughout the spring and summer!

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing | halfbakedharvest.com

Looking for other colorful salads? Here are some options:

Tomato, Peach, and Burrata Salad

Caprese Chicken Pasta Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad

Honey Mustard Pretzel Chicken and Avocado Bacon Salad

Lastly, if you make this Sweet Potato Kale Salad with Creamy Honey Mustard Dressing, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 447 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Honey Mustard Dressing

Instructions

  • 1. Preheat oven to 425° F.
    2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powded, cumin, salt, and pepper. Toss well to coat. Bake 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
    3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers.
    4. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens.
    5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta. Enjoy! 
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Sweet Potato Kale Salad with Creamy Honey Mustard Dressing | halfbakedharvest.com

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Comments

  1. This is one of my new favorites! I’ve made it several times and could bathe in the dressing, it’s so good.

    1. Hey Tara,
      Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

  2. 5 stars
    I second what the previous commenter said! I never “craved” salad for a meal ever until I started making your salads. They’re amazing! I substituted a mix of arugula and romaine instead of kale just because I don’t love kale, but otherwise this was perfect!

    1. Hey Kristen,
      Thanks so much for your comment and sharing your feedback! I love to hear that this recipe was a hit and thanks for making it! xTieghan

  3. 5 stars
    SALAD QUEEN. That is all. I hated salads until you started producing recipes. This is so yummy. I added some cayenne to the sweet pots and chickpeas for an extra kick. That plus the dressing and wow I’m sold. This makes enough for me and my roommate to snack on throughout the week. Your salads are so good we literally SNACK on them.

    Cheers xo

    1. Hey Shelby,
      Happy Sunday!! LOL I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey there,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hi Graciela,
      I would say 2 sweet potatoes is about 1 pound, but this really does not need to be exact:) Please let me know if you give the recipe a try, I hope you love it! xx

  4. We had this for dinner 4 times this week! Such a yummy, filling salad and very easy to prep ahead for a new Mom!

    1. Hey Breana,
      Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!💐 xxTieghan

  5. I LOVED this salad. It was so fresh, healthy, and delicious! I substituted goat cheese for feta, and left out the sesame seeds because I didn’t have any. It still turned out amazing! The dressing was to die for!

    1. Hi Ashleigh,
      Happy Friday!! Thanks a lot for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed!! xT

    2. 5 stars
      This salad was so delicious and super simple to prepare. Tieghan – you’ve become my go-to person for recipes. Will definitely be making it again! 🙂

  6. 5 stars
    Seriously so healthy and delicious! The chickpeas and sweet potatoes were crispy and spicy, the honey mustard was sweet and creamy, and the addition of fresh basil was the perfect addition. I also added grilled chicken cooked in some of the extra honey mustard. Will be making this again for sure!

    1. Hey Andrea,
      Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx

  7. Hi! How do leftovers hold up? Do you recommend a process for that? Ie don’t mix in the dressing all at once? Thanks!

    1. Hey Hannah,
      Totally, I would keep the dressing on the side and also keep the sweet potatoes on the side, but kale holds up well! I hope you love the recipe! xx