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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.
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.
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.
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!
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!
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!
Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
Servings: 6
Calories Per Serving: 685 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sweet potatoes, cut into match sticks
- 1 cans 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
- 5-6 cups shredded kale
- 1 cup mixed 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
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!Â
What kind of kale would you recommend for salads? I tend to just grab whatever is at the store but would you have recommendations when to use curly kale vs lacinato kale. Thanks!
Another hit!!! The roasted chickpeas and dressing absolutely made it. I made the recipe without the feta and fresh herbs, and it was still super flavorful. Can’t wait to make this again!
Hey Heather,
Wonderful!! Thanks a lot for trying this recipe out, I love to hear that it was a hit! Have a great weekend:) xx
Hey Alli,
For this recipe I used lacinato kale. Please let me know if you have any other questions or give the recipe a try! xTieghan
This sounds amazing! Is there a good substitute for tahini? Thanks!
Hey Mary,
You can use another nut butter, almond butter would work well. Please let me know if you give the recipe a try, I hope you love it! xx
I just made this but a smaller ‘batch’. The chickpea-sweet potato mixture is fragrant and yummy, and the dressing IS absolutely delicious, but I found the overall salad to have too much of a ‘fatty’ or rich feeling from the tahini in the dressing, the creamy chickpeas, the feta and the avocado. I feel the avocado was unnecessary and wouldn’t use it next time. I added some yellow pepper that offset the richness. Overall I would definitely make this ‘bowl of health’ salad again and am so thankful I have leftover dressing for other salads. Thanks for such a healthy creation.
Hi Lori,
Thanks so much for making this recipe and your comment. Let me know if you give it another try:) xTieghan
Another fantastic dish! Swapped the kale for romaine and only had a little feta so also used goats cheese which was lovely.
The dressing and the spices on the potatoes were so tasty.
Hey Jessica,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
This salad is fabulous! I did not have any herbs on hand so added some spring mix.
Great flavors, very filling
Hey Elizabeth,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Such a hearty and delicious salad! The dressing was easy to make and really went well with the kale! Made this tonight for dinner and the family loved it
Hey Marcia,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Loved this!!! My family doesn’t like Kale or chickpeas so I used Romaine and walnuts and it was still delicious!
Hey Kimberly,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
5 star plus! I made this tonight and I can’t stop raving. Absolutely delicious! I did not have kale so substituted spinach and some red cabbage. Oh my, it hit all the flavour notes! I am so glad we will have left overs for tomorrow. Another winner from HBH. We will be making this one many times.
Hey there,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
This salad was amazing!! I subbed white wine vinegar for the champagne and it worked nicely. Also didn’t have any herbs unfortunately, and didn’t feel it was missing anything, but excited to add them next time. This is one of those salads you want to bring to a party since it’s so unique.
Hey Jenny,
Happy Sunday!! I love hearing that this recipe was enjoyed, thanks a bunch for trying it out and sharing your feedback!! xTieghan
This salad is absolutely amazing! I added shredded Brussels sprouts, crushed pistachios and sunflowers seeds and wow did it hit the spot! Thanks for the recipe!
Hey Abbi,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
This is delicious and super easy to put together. The flavors and textures complement each other perfectly.
Hey Louann,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Can i make this a day ahead of time? Girls weekend tomorrow and I’d love to bring it!
Hey Tess,
Totally, I would just save the chickpeas to make the day of so they are crispy for you:) Let me know if you give the recipe a try, I hope you love it! xx
Just when you think it can’t be any better. Wow this is spectacular, hits all my taste buds.
so many thanks, Stuart
Hey Stuart,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Absolutely delicious! Just made for lunch today. Although, my potatoes and chickpeas were thoroughly roasted at the 20 min mark. This one is a stunning keeper!
Hey Amber,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
YUM! This is going on my meal plan for next week! I can use more dijon mustard in place of stone ground (we aren’t fans of it)? Or would you recommend something else?
Hey Molly,
Totally, that would be just fine for you to do! I hope this recipe turns out amazing, let me know if you give it a try! xx
This sounds so good! Silly question, but what is the best way to shred the kale?
Hey Allison,
You can buy pre-shredded kale or just chop it thin kind of like you would do for taco lettuce. I hope you love the recipe, please let me know if you give it a try! xx
What could I substitute for chickpeas?
lentils
quinoa
white beans
walnuts
pepitas
couscous
Love these ideas Sharon!!
Hey Aly,
You could really use any other bean that you like, lentils would be great, you could also due nuts. The recipe is really versatile. Please let me know if you have any other questions, I hope you love the salad! xTieghan