This Sweet Potato Kale Salad with Honey Mustard is everything you want in a salad—hearty, vibrant, and packed with flavor. Roasted sweet potatoes bring a caramelized sweetness, while kale adds a fresh, slightly earthy bite. Tossed with crunchy nuts, tangy dried fruit, and a creamy honey mustard dressing, this salad is a perfect balance of textures and tastes.
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Whether you need a nutritious lunch, a stunning side dish, or a meal-prep-friendly recipe, trust me—this one’s a game-changer!
Why You’ll Love Sweet Potato Kale Salad with Honey Mustard
Satisfying & Hearty: The roasted sweet potatoes make this salad feel like a full meal, not just a side.
Perfect Balance of Flavors: Sweet, tangy, crunchy, and creamy—all in one bowl.
Nutrient-Packed: Loaded with fiber, vitamins, and antioxidants from kale and sweet potatoes.
Make-Ahead Friendly: Stays fresh for meal prep and tastes even better the next day.
Customizable: Easily switch up the nuts, dried fruit, or dressing to suit your taste.
Ingredients in Sweet Potato Kale Salad with Honey Mustard
This salad is built with simple, wholesome ingredients that come together beautifully.
Sweet Potatoes: Roasted to perfection for a tender, caramelized flavor.
Kale: The hearty base of the salad—massage it for a softer texture.
Honey Mustard Dressing: A creamy, sweet-tangy dressing that ties everything together.
Dried Cranberries: Adds a pop of tart sweetness.
Toasted Pecans: Brings crunch and a nutty depth of flavor.
Red Onion: For a bit of sharp, zesty contrast.
Feta Cheese: Creamy, tangy crumbles that add richness.
Olive Oil & Spices: A touch of seasoning for perfectly roasted sweet potatoes.
How to Make Sweet Potato Kale Salad with Honey Mustard
Roast the Sweet Potatoes: Toss diced sweet potatoes with olive oil, salt, and spices, then roast until golden and tender.
Massage the Kale: Drizzle kale with a bit of olive oil and gently massage it to soften the leaves.
Prepare the Dressing: Whisk together honey, mustard, olive oil, and lemon juice until smooth.
Assemble the Salad: Toss the kale with the roasted sweet potatoes, cranberries, pecans, and red onion.
Add the Finishing Touches: Drizzle with honey mustard dressing and sprinkle with feta cheese.
Serve & Enjoy: Give it a final toss, plate it up, and dig in!
How to Serve Sweet Potato Kale Salad with Honey Mustard
As a Main Course: Add grilled chicken, salmon, or chickpeas for extra protein.
Paired with Soup: Serve alongside a warm bowl of soup for a cozy meal.
Topped with Avocado: For an extra creamy and satisfying bite.
With a Side of Bread: Pair with crusty bread to soak up every drop of dressing.
Meal-Prep Friendly: Store in the fridge and enjoy all week long.
Additional Tips
Massage the Kale: This helps break down the fibers and makes it easier to eat.
Customize It: Swap pecans for almonds, cranberries for raisins, or feta for goat cheese.
Make It Vegan: Use maple syrup instead of honey and skip the cheese.
Storage Tips: Keep leftovers in an airtight container for up to 3 days.
FAQ
Q1: Can I use baby kale instead of regular kale?
A1: Yes! Baby kale is more tender and doesn’t require massaging.
Q2: Can I roast the sweet potatoes ahead of time?
A2: Absolutely! Store them in the fridge and add them when ready.
Q3: How do I keep the salad fresh for meal prep?
A3: Store the dressing separately and toss just before eating.
Q4: What’s the best way to toast pecans?
A4: Toast them in a dry skillet over medium heat for 3-5 minutes.
Q5: Can I use a different dressing?
A5: Yes! Balsamic vinaigrette or tahini dressing work great, too.
Q6: What proteins pair well with this salad?
A6: Chicken, salmon, tofu, or even quinoa are great options.
Q7: How do I make the dressing creamier?
A7: Add a spoonful of Greek yogurt or a little mayo.
Q8: Can I use spinach instead of kale?
A8: Yes, but spinach won’t hold up as well for meal prep.
Q9: What if I don’t like cranberries?
A9: Swap them for chopped dates, raisins, or dried cherries.
Q10: Can I add grains to make it more filling?
A10: Yes! Quinoa, farro, or brown rice would be great additions.
This Sweet Potato Kale Salad with Honey Mustard is a delicious mix of flavors and textures that will make you crave salad in the best way. Give it a try and enjoy every bite!
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Sweet Potato Kale Salad with Honey Mustard
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Description
This vibrant sweet potato kale salad is loaded with roasted chickpeas, fresh herbs, creamy avocado, and crumbled feta, all tossed in a rich honey mustard dressing. A perfect balance of sweet, smoky, and tangy flavors, this hearty salad is both nutritious and satisfying!
Ingredients
Salad:
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2 sweet potatoes, cut into matchsticks
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1 can (15 oz) chickpeas, drained and patted dry
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3 tbsp extra virgin olive oil
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2 tbsp sesame seeds
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1-2 tsp chipotle chili powder
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2 tsp smoked paprika
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1 tsp onion powder
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1 tsp cumin
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Kosher salt and black pepper, to taste
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5-6 cups shredded kale
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1 cup mixed herbs (basil, dill, parsley)
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2 Persian cucumbers, chopped
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1 avocado, sliced
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3/4 cup crumbled feta cheese
Honey Mustard Dressing:
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1/3 cup extra virgin olive oil
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2 tbsp Dijon mustard
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1 tbsp stone-ground mustard
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3 tbsp honey
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2 tbsp tahini
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2 tbsp lemon juice
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2 tbsp champagne or apple cider vinegar
Instructions
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Roast the Sweet Potatoes & Chickpeas:
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Preheat oven to 425°F (220°C).
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On a baking sheet, toss sweet potatoes and chickpeas with olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, salt, and black pepper.
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Roast for 20 minutes, stir, then bake another 20 minutes until chickpeas are crispy and sweet potatoes are tender.
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Prepare the Salad Base:
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In a large bowl, combine shredded kale, mixed herbs, and cucumbers.
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Make the Dressing:
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In a jar, whisk together olive oil, Dijon mustard, stone-ground mustard, honey, tahini, lemon juice, and vinegar until smooth.
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Season with salt and pepper to taste.
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Assemble the Salad:
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Drizzle a few tablespoons of dressing over the kale and massage it into the greens.
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Toss in the roasted sweet potatoes and chickpeas.
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Add more dressing and mix well.
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Finish & Serve:
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Top with sliced avocado and crumbled feta.
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Serve immediately and enjoy!
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Notes
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Make It Vegan: Swap feta for a dairy-free alternative or omit it.
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Storage: Store dressing separately and assemble fresh for the best texture.
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Extra Crunch: Add toasted nuts or seeds before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 685
- Sugar: 14
- Sodium: 620mg
- Fat: 46g
- Saturated Fat: 8g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 25mg