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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 is the best tasting thing I’ve made in months!! I’m not normally a fan of mustard but I kept seeing this recipe on tiktok and had to try it
Hi there,
Happy Friday!! Thanks so much for trying this recipe and sharing your review, so glad it was a hit! xT
It’s our favorite salad, (and I’ve tried a few of yours- all DELISH!)! We have this every other weekend.♡♡♡♡♡
Aw thank you Tammy! 🙂 xT
Love this recipe! I don’t use the cucumber and I only use one teaspoon of honey as I don’t like things too sweet. It still rocks! Great tip to massage the kale – it makes it so much yummier.
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
My roommates and parents love this recipe I have made it three times since I found it on Pinterest! Delicous!
Thank you sooo much! So glad you’re enjoying the recipes, have an awesome week! xT
Delicious recipe! I added thinly sliced apple, and za’atar to the sweet potatoes and chickpeas and the dressing. My husband gave it a 10/10. Will definitely be making again!
Hey there! Sooo glad you enjoyed the recipe! Thanks for trying it out! xT
I’m not one to leave reviews, but I LOVEEEE this recipe. Easy to add or tweak and always delicious. I use the dressing outside of this salad too.
Hi Erin,
Amazing!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was a winner! xx
Getting stuff to make today. Looks divine!
Awesome! Hope you loved it! xT
I made this tonight. It was PERFECTION!! The spices on the sweet potatoes and garbanzos were insanely good!! Will be keeping this in my recipe rotation!
Hi Tess,
Wonderful!! I am thrilled to hear that this dish turned out well for you, thanks for making it! Have a great weekend:)
Very, very good!
I forgot to mention that I added shaved almonds and honey roasted sunflower kernels/seeds. 🙂
Yum!! Love this idea!
Hi Nikki,
Awesome!!😎 Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it turned out well for you! xT
I rarely comment on recipes, but this one is too delicious not to. I even make it easier than the recipe calls for—I usually skip the avocado, cucumber, and even the herbs, and just the kale, dressing, and roasted chickpea/sweet potato, and some feta is awesome. The dressing is really good enough that it could make anything taste good. It also keeps extremely well for a week’s worth of lunches if made ahead of time and just assembled day of. Thank you for this great recipe!
Hey Rachael,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
I’ve honestly never eaten a kale salad. It was all perfect together. Seasoning on veggies and dressing complimented the kale and herbs so well. I will definitely be making this again.
Thank you! Love to hear you enjoyed this salad! xT
Loved this salad! The hardest part was mixing the Tahini. :)) Thank you Tieghan!
Hi Rachel,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx
Hi – just a quick note, that I made this recipe and my “pretty picky” husband loved it. A Win. Great flavors and your instructions are such that even a novice cook (like myself) is able to make it work. Thanks!
Awe, thanks so much Suzie! So glad to hear you have been enjoying this recipe! Have a great day! xT
Can I bake the poatoes and chick peas before hand?
Hi Donna,
Sure, that would be just fine for you to do! Let me know if you have any other questions, I hope you love this salad! xT
Love love love this recipe! How long will the honey mustard dressing keep in the fridge?
Hey Lisa,
Happy Friday!!🥑🍑 I love to hear that this recipe was a hit, thanks a lot for making it and sharing your review! The dressing is good for 2 weeks in the fridge. xT
This is my favorite recipe! The spices on the chickpeas and sweet potatoes taste so delicious with the flavors of the honey mustard dressing. I keep making this over and over because I crave it so often. Thanks for such an amazing recipe!
Hey Erica,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! xx
Made this tonight with the addition of quinoa and walnuts. It was soooooo delicious! What a simple recipe packed full of flavor and delicious ingredients!
Hey Kelsey,
Happy Friday!!☀️🐰 Thanks so much for making this recipe and sharing your feedback, love to hear that it was delish! xT
This has become a staple at my home, and was my ‘gateway drug’ a little over 1 year ago into your recipes. They’re all the perfect match between being easy enough for someone without advanced cooking skills, but flavorful and complex enough to get excited about. Truly, thank you! I’ve never been loyal to a chef or recipe portfolio before Half Baked Harvest, but I’m hooked!
Hey Kelsi,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx