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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.
I made this for my Husband and Father in law and we all loved it!! I thought the flavours at first would be a strange mix but its definitely so yummy! I especially loved the added herbs to the kale. Will be making this again! Thanks for your amazing recipes!
Hi Miranda,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
It’s really freaking good. Will probably make again next week. And maybe the week after too.
Hey there,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
SO EASY AND SOOOOOO YUMMY! This was my first recipe and I absolutely loved it. It was crunchy and I felt so healthy eating it. I am pregnant so I skipped the feta but it was still delicious. My husband even liked it and he doesn’t like salads or kale. So glad I found half baked harvest. Can’t wait to try more recipes.
Hey there,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
Made this salad for lunch meal prep this week. Love the combination of the dressing with the slightly spicy and Smokey seasoning on sweet potatoes/chickpeas. I didn’t have whole stone ground mustard so I added some extra Dijon mustard and it tastes great! Loved this flavorful break from the dull lunches I’ve prepped recently. Prep and cooking was quick and easy. Will definitely make again! Thank you!
Hey Lydia,
Awesome!! I am so glad that this recipe was enjoyed, thanks for your comment and sharing your feedback! xxT
What should I do if I want to calm down on the spice? Not much a fan for really spicy foods and I have a toddler.
Thanks so much for all your recipes!!
Hey Deborah,
I would just reduce your chili powder and smoked paprika. Let me know if you give the recipe a try, I hope you love it! xTieghan
Very hearty. Won’t be one of our favorites. Too heavy for a salad.
Hi Carrie,
Sorry to hear the recipe was not enjoyed, thanks for making it:) xTieghan
Yum. So many textures, and contrasts. The dressing is fabulous!
Hey Jen,
Wonderful!! Thank you so much for making the recipe, I am so glad to hear that it was enjoyed!! Have the best week:) xxT
Delicious recipe–great flavor and texture combo and the dressing is a great complement to spicy sweet potato/chick pea mixture. I cut the honey down to 2 tbsps, and I strongly recommend using Lacinato kale (or spinach) in lieu of curly kale.
Hey Carrie,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
LOVED it!
Hey Renee,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
Very, very good. I will make this again! I added some salmon to it and it was very successful.
Hi Tom,
Love to hear this!! Thanks so much for making this recipe and sharing your feedback! ☀️xTieghan
Any suggestions to substitute for chick peas? My hubby is prone to kidney stones and tries to avoid foods that are high in oxalate.
Hey Pam,
Any other bean he can enjoy would work! You could even do lentils or nuts too. Let me know if you give the recipe a try, I hope you love it! xx
So good! Love the dressing; couldn’t stop eating this salad. It’s so flavourful! ?
Hey there,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Hi there!
I don’t have any Tahini – any substitute ideas!?
Thanks – Heather
I am not a fan of tahini so I substituted with Greek yogurt… not too bad just a little tangy! I think next time I’ll try blending an avocado up instead and seeing how that works!
Thanks for sharing Nikki!
Hi Heather,
You could use another nut butter in place of the tahini. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Prepped for my lunches this week. So good!!!! Will defintely make again.
Hey Shelby,
Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT
Exactly what I want in a salad! Flavorful, healthy and easy prep. I didn’t even have the fresh herbs and it still tasted amazing. I only adjusted 1 thing…I cubed my sweet potatoes which is how I prefer to eat them in a salad. I hope she makes more recipes like this!
This was seriously delightful. I doubled the sesame seeds because I’m obsessed with sesame seeds and added some of your fried lemon zest and it turned out amazing! I love all your recipes!
Hey Gabrielle,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan
Hi Dana,
Thanks so much for your feedback! I love to hear that this recipe was a hit, thanks for making it! xTieghan