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