Next Post
Easy Espresso Chocolate Mousse.
This post may contain affiliate links, please see our privacy policy for details.
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!
This salad is incredible! Added grilled chicken for extra protein.
Didn’t read the directions fully the first time. Tried to make the salad dressing in a blender. Made it the consistency of whipped butter. Oops! Won’t do that again. ?
Hey Emily,
Happy Friday!! I love to hear that this recipe was a winner, thanks so much for giving it a try!! xTieghan
All of your recipes I’ve tried have been so great, and this salad was magic! I didn’t have fresh herbs and kinda threw it together with what I had on hand (which was most of it) and it feels like one of those dishes you can tweak as you need for what you have on hand. So good, I knew there was a reason I keep buying sweet potatoes! Thank you, I’m super full !
Hey Kristian,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
This salad is so stinking good–I am completely obsessed! It’s pretty easy to put together and it’s so delicious and filling. The second time I made it I skipped the avocado and only had a bit of feta, but honestly the dressing is so creamy you don’t really miss it. So delicious! Definitely a new staple!
Hey Sadie,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! xTieghan
To die for good!!! I was so excited to see a gluten free/vegan (well easily made vegan) recipe!! Please share more!!!
Hey Nicole,
Thanks for your feedback! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan
wonderful recipe , i like to give this to my son but he is allergic to nuts, any ideas for substitute tahini<
thank you,
sherrie collingwood
Hey Sherrie,
How about using some greek yogurt? That would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
This is one of my new favorites! I’ve made it several times and could bathe in the dressing, it’s so good.
Hi Sarita,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
All of your recipes are killer and this was no different!! Sooo delicious!! Thank you! 🙂
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
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!
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
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
Hey Shelby,
Happy Sunday!! LOL I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
This salad is just so good!!
Hey there,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
More or lees how many ounces or pounds of sweet potato should I use?
Thanks
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
We had this for dinner 4 times this week! Such a yummy, filling salad and very easy to prep ahead for a new Mom!
Hey Breana,
Awesome!! Thanks a bunch for trying this recipe, I love to hear that it was a hit! Have the best weekend!? xxTieghan
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!
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
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! 🙂
Hey Samantha,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best week:) xxT
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!
Hey Andrea,
Awesome!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xx
Hi! How do leftovers hold up? Do you recommend a process for that? Ie don’t mix in the dressing all at once? Thanks!
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