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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!
Have made this salad on repeat! I always struggle with stirring the tahini but this time saw comment about using hummus instead. Love!
Hi Lori,
Happy Monday!! So glad to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
This looks great! I only have Arugula/Spinach at home, do you think it would be fine to replace the Kale with that?
Hey Lindsay,
Totally, that will be great to use! I hope you love this recipe, let me know if you give it a try! xx
This salad is soooo good! It’s definitely always on repeat for me. The dressing and the feta really make it 😍
Hi Heather,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
Hello,
Matchsticks are usually tiny, but the sweet potato sticks look much bigger in the picture than the standard 1/8 inch. Can you please clarify? Thanks!
Hi Lockett,
I meant matchsticks in just a way to describe how to cut the fries. They don’t need to be tiny:) Please let me know if you have any other questions! xx
Really Really good!👍
Hey there,
Awesome!! Thanks so much for giving this recipe a try and your comment, I love to hear it was a hit! 😊
Love this salad!! I’ve been making it on repeat for 2 weeks now!
Hey Annie,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
Love the dressing!! Salad was delicious. Next time I will add even more sweet potato and I won’t cook the chickpeas quite as much because I like them a little more chewy. Walnuts and chicken will also be good additions. Overall, really yummy!
Hey Catherine,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
My family went wild over this recipe! I’ve now made it twice in the past 24 hours and my kids are teenagers lol! They requested it again for lunch today!
I didn’t have feta so we just skipped that. And Tahini is hard for me to find so I used humus. And it turned out fantastic. The home made dressing is to die for!
I also had yucca root from a co-op we buy from so I added that and it was just so so yummy!
Hey Sara,
Wonderful!! I love to hear that this recipe turned out well for you, thanks so much for giving it a try! Have a great weekend:)
Holy $?@! This is so good! I was so excited to dig in I forgot to top it with the avocado and feta. Making again soon so I can add either feta or goat cheese.
Hey Vanessa,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
I made this tonight! I prepped the sweet potatoes and cucumbers over the weekend so prep work was super quick and easy. This is so delicious! I highly reccomend you give it a try.
Hey Kelli,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
SO GOOD
Hey there,
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
I made this for my family and we ARE OBSESSED! Such great flavor. I was going to take a picture but it never looks as amazing as yours. But the flavor is through the roof!
Hey Sarah,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
I added a quinoa base, sunflower seeds and marinated onions! I loooove this salad I even do it as prep for my lunchs of the week !
Hey Charlotte,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
This is the best recipe I’ve ever made! I would pay top dollar for this salad at a restaurant, it’s that good!!
Hey Colleen,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This is the best new recipe I have tried in a long time. So flavorful. Absolutely delicious.
Hey Shawn,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx