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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.
Watch the How-To Reel
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 post was originally published on April 28, 2022
One of the best salads I have ever made. Exquisite. I did sub almond butter for the tahini (necessity not choice). Thank you for creating this masterpiece.
Hey Krista,
Happy Monday! So glad to hear this recipe was a hit, I appreciate you making it and your comment! xx
This salad was as beautiful as it was delicious. I was particularly excited to discover this recipe, as I was looking for a new way to use my big bag of kale, 2 sweet potatoes, 2 cucumbers, bunch of parsley, and ripe avocado. Sweet culinary fate! I prepared almost as written, except that I omitted the feta and doubled the spice blend, wisely storing half in a jar for my next batch of roasted veggies… so glad I did, because that flavor combo is outstanding. I am not really a mustard fan, so I was a wee bit skeptical I would love the finished product, but I fretted for nothing because it balanced out gorgeously with the sweetness (I used agave in place of the honey), richness (the olive oil and tahini – OMG), and acidity of the dressing, and pepperiness of the roasted spice blend. One small thing I did differently that made it fab is that I added the massaged kale to the hot pan of sweets and chickpeas as soon as they came out of the oven, and I tossed it together. This warmed up the kale just a tad, which gave it a softer texture and took out the chill, which felt right on this snowy night. (I added the cukes and avos after plating.) Thanks Tieghan, I’m definitely going to share this and make again and again!
Hi Dina,
Wonderful!! Thank you so much for making this salad and sharing what worked well for you! I am so glad to hear it was enjoyed! Have the best week:) xT
To is is such a yummy hearty salad. Definitely a new family favourite!
Thanks so much, Katy! I appreciate you trying this recipe and your feedback, so glad it turned out well for you! xx
Is this recipe in any of your cookbooks? This is my absolute favorite salad to make. It has so much flavor, definitely not your same old boring salad by any means. The dressing is perfect and balances out the spiciness from the seasonings on the chickpeas and sweet potatoes.
Hi Cynthia,
Thanks so much for making this recipe so often and your comment, so glad to hear it is always enjoyed! This recipe is only on the blog:) Have the best week! xxT
This is by far the best dish I have tried. It tastes absolutely amazing. Instead of the cucumbers for crunch (because I have the crunch with the chickpeas) I add cherry tomatoes for color and the taste is great. I also added a bit of Brussels sprouts while baking. I use a tiny bit less of cumin and a splash of lemon in the marinade. I also tried this with shredded cheddar while the potatoes are still warm so that it melts all on top. It’s been a hit with my family and guests!! Thank you for sharing this 💙
Hi Karina,
Wonderful!! So glad to hear you enjoyed this recipe, thanks for making it! Have the best weekend!☃️
Please fix your conversion to metric…. Tablespoons are not metric!!
I have converted all my recipes to metric and it has created an amazing difference on the quality of the product my friend enjoy!
Hi John,
Thanks so much for sharing your feedback, so sorry I am not sure why of the measurements did not convert for you. We will look into this! xx
Great! I added some pickled red onions for a splash of acidity and it was perfect
Thanks so much, Julia! I am so glad to hear this recipe was enjoyed and appreciate you making it! Have the best weekend! XxT
This was the most delicious salad ever. It was restaurant quality and so easy to make. I am in a calorie deficit so I just reduced the olive oil and tahini and was still tasty. Who would have thought sweet potatoes would be such a great combination. What a great summer salad!
Hey Katy,
Happy Weekend! Thanks so much for trying this dish and your comment, love to hear it turned out nicely! xT
Got tons of compliments!!
Thanks so much, Sarah! So glad to hear this recipe turned out well for you! I appreciate you giving it a try! 🎃 xXT
Fantastic! I wasn’t sure about the cucumbers with sweet potatoes, seemed odd, but it works. I trusted and rolled with it as written and it didn’t disappoint. Love the dressing and will use that for multiple salads.
Hey Cindy,
Happy Fall Sunday!! Thanks so much for making this recipe and your comment, so glad to hear it was a hit! xx
do you think I can make the chickpeas, yams an dressing 48 hours ahead of time? I’d love to bring this salad on a girls weekend I’m going on!
Hey Alana,
Totally, that will work nicely for you! Please let me know if you have any other questions! xT
Super yummy! The only thing I did differently was cubed the sweet potatoes instead of strips so they would be a bit chunkier. Loved the dressing and the crunch of the chickpeas.
Hi Lauren,
Thrilled to hear that you enjoyed this recipe, thanks a lot for making it and your comment:)
This is one of my go to salads when I have guests over in the summer! It is always always a hit. The assortment of fresh herbs is what makes it SO fresh! Love your recipes!!
Thanks so much, Emilie:) Love to hear that this salad is always enjoyed, thanks for making it so often! Have a great weekend:) xx
We really likes this salad. So tasty! Flavorful zinger.
We will
Make it again.
Sue
Hey Sue,
Love to hear this! Thanks so much for making this salad and your feedback! xT
This salad was delicious! I was worried about their not being any meat but you didn’t even notice. The flavors all balanced themselves. The dressing was sweet and tangy. Delicious!
Hey Erin,
Happy Friday!! Thanks so much for making this salad and your feedback, so glad it was delish! xT