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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.
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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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This salad was fantastic. Very filling and delicious. Thank you
Hey Donna,
Awesome!! Thanks a lot for trying this salad, so glad to hear it was enjoyed:) xx
Tried this recipe tonight. It is amazing. I was pleasantly surprised with just how tasty it is. I didn’t have a few ingredients such as avocado, onion powder or chilli powder & it still tasted delicious with them omitted. Definitely worth making. Also, your recipe is now being made down in Australia. Thank you.
Hey Lauren,
Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! xT
Great recipe to keep on hand for healthy weeknight dinner. Can be easily customized by adding an extra protein or using different spices/ dressing
Thank you SO much Yasmine! I’m so glad you enjoyed this recipe! xT
Sorry, Tieghan. Spelled your name wrong.
Wonderful! The spices balanced the kale, and the dressing was most excellent. Highly recommend, fancy but so comforting. Thank you for sharing this recipe, Teighan.
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
This is my new favorite salad for any time of the year! I love pairing it with steak and fresh bread. This truly is a company worthy salad and so incredibly delicious!
Thank you so much Hope! So glad you enjoyed this salad! xT
My son recently became a vegetarian and comes over every Sunday for dinner. This was a huge win, he loved it and so did everyone else! Thank you again for another amazing and delicious recipe!
Thank you SO much for trying out this recipe! Loveee to hear that you enjoyed it! 🙂 xT
I enjoyed the crispness of the chickpeas and the creaminess of the avocado. The dressing complimented the spicy sweet potatoes and chickpeas and created a flavorful combination. So filling and so beautiful! This is a company worthy salad.
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
This was fantastic!! Made it for lunch today and will probably have it all week. Thank you for sharing!
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Eveeryone needs to try this! Its literally my new favorite dish and I have had it for lunch all week! SO AMAZING!!!
Hey Laney! Thanks so so much! Always love to hear when a recipe is enjoyed! Have a great weekend 🙂 xT
Delicious!!! Made for dinner tonight. Just did dill but will definitely incorporate basil next time! Very easy to make dairy free. Dressing is absolutely incredible I need to keep in fridge at all times!!! How long will it last Teagan?
TRY IT!!!
Thank you so much! The dressing should last for about a week in the fridge! xT
Don’t contemplate. Just make the salad…. Sooo good. Tastes like something you’d order at a fancy healthy restaurant for $20. I didn’t have Apple cider vinegar so I substituted red wine vinegar and it turned out great.
Thank you so much for giving the recipe a try! So glad you enjoyed it! xT
Great recipe. Super tasty and easy to make and modify for no dairy. Healthy and filling and packed pull of flavour. Dressing is to die for.
Thank you so so much Lauren! You’re so sweet! xT
One of my favorite salads! So so good!
Hi! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! 🙂 xT
Hi Kat! Thank you so much for giving the recipe a try! Hope you have a wonderful New Year! 🙂 xT
This was soooooo good!
Thank you Michelle! xT