Easy Espresso Chocolate Mousse.
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.
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.
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.
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!
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!
Looking for other colorful salads? Here are some options:
Tomato, Peach, and Burrata 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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hi – just a quick note, that I made this recipe and my “pretty picky” husband loved it. A Win. Great flavors and your instructions are such that even a novice cook (like myself) is able to make it work. Thanks!
Can I bake the poatoes and chick peas before hand?
Sure, that would be just fine for you to do! Let me know if you have any other questions, I hope you love this salad! xT
Love love love this recipe! How long will the honey mustard dressing keep in the fridge?
Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! The dressing is good for 2 weeks in the fridge. xT
This is my favorite recipe! The spices on the chickpeas and sweet potatoes taste so delicious with the flavors of the honey mustard dressing. I keep making this over and over because I crave it so often. Thanks for such an amazing recipe!
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Made this tonight with the addition of quinoa and walnuts. It was soooooo delicious! What a simple recipe packed full of flavor and delicious ingredients!
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
This has become a staple at my home, and was my ‘gateway drug’ a little over 1 year ago into your recipes. They’re all the perfect match between being easy enough for someone without advanced cooking skills, but flavorful and complex enough to get excited about. Truly, thank you! I’ve never been loyal to a chef or recipe portfolio before Half Baked Harvest, but I’m hooked!
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx