Why You’ll Love Sweet Potato Kale Salad with Creamy Honey Mustard Dressing Recipe

The roasted sweet potatoes bring warm, caramel‑sweet flavours while the chickpeas add crunch and protein — making this more than just a side salad.
The kale and fresh herbs provide bright, crisp texture and lots of colour; no boring lettuce here.
The dressing is a standout: creamy thanks to tahini, tangy from Dijon, with a touch of honey for sweetness — it ties the roasted veggies and greens together beautifully.
It’s versatile and satisfying: you can serve it warm (straight from the oven) or at room temperature, making it great for leftovers or meal‑prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 sweet potatoes, cut into match sticks
1 (15 oz) can 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 fresh herbs (basil, dill, parsley)
2 Persian cucumbers, chopped
1 avocado, sliced
¾ cup crumbled feta cheese

Honey Mustard Dressing

⅓ 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

Directions

Preheat oven to 425 °F.
On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, salt and pepper. Toss well to coat. Bake for 20 minutes, then toss everything and bake another 20 minutes until the chickpeas are crisp and the sweet potatoes are tender.
Meanwhile, in a large salad bowl combine the shredded kale, chopped herbs and cucumbers.
To make the dressing: in a glass jar or bowl whisk together the olive oil, Dijon mustard, stone ground mustard, honey, tahini, lemon juice and vinegar until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens.
Once the sweet potatoes and chickpeas are done, add them to the salad bowl and toss. Add more dressing as needed and toss to combine. Top the salad with sliced avocado and crumbled feta. Serve warm or at room temperature.

Servings and timing

Servings:
Prep time: ~20 minutes.
Cook time: ~40 minutes.
Total time: ~1 hour.

Variations

Swap the cheese: Replace the feta with goat cheese or a dairy‑free crumbled cheese if you prefer vegan.
Greens change‑up: Use baby spinach, mixed salad greens or even shredded cabbage instead of kale.
Protein add‑on: Add grilled chicken, roasted tofu or salmon flakes to make it even more of a full meal.
Spice it up: Increase the chipotle chili powder, or add a dash of cayenne for extra heat.
Nutty crunch: Toss in toasted pecans, almonds or pumpkin seeds for additional texture.
Vegan option: Omit the feta, swap honey for maple syrup, and you have a completely vegan version.

Storage/Reheating

Storage: Keep the salad in an airtight container in the fridge. It will keep best for up to 2‑3 days. The roasted sweet potatoes and chickpeas hold well, but the avocado is best added fresh.
Reheating: If you’d like to warm it, reheat the roasted sweet potatoes and chickpeas gently (in the oven at ~350 °F for ~5‑10 minutes or in a microwave) and then toss with the kale mixture. Add avocado just before serving. It’s also perfectly fine served cold or at room temperature.

FAQs

What kind of kale should I use?

You can use any kale you like, but sturdy types such as Tuscan (Lacinato/dinosaur) kale or curly kale work well because they hold up to roasting and dressing without wilting too fast.

Do I really need to “massage” the kale?

Yes—it helps soften the leaves and makes them easier to chew. After adding a bit of dressing, gently rub the kale leaves with your hands for about 30 seconds until they start to wilt slightly.

Can I prepare the roasted sweet potatoes and chickpeas ahead of time?

Absolutely. You can roast them ahead of time and store them in the fridge. When ready to serve, warm them slightly or use at room temperature, then toss into the salad.

What warm‑weather substitutions can I make?

If it’s hot out, you might skip the oven step and instead lightly roast the sweet potatoes or use pre‑cooked cubes. You can also serve the salad chilled for a more refreshing version.

How can I make it lower in calories?

Use less olive oil in the roasting and dressing, reduce or omit the feta cheese, and consider using less avocado or replacing with cucumber for lighter texture.

Can I make this salad gluten‑free?

Yes—everything in the recipe as listed is naturally gluten‑free. Just ensure your mustard and other ingredients are certified gluten‑free if you have strict requirements.

Is this suitable for meal prep?

Yes—it’s a great option. Store components separately (dressing, roasted veggies, greens) if you want maximum freshness, then assemble when ready to eat.

Will the greens get soggy if dressed early?

If you dress it too far ahead, the kale may soften significantly. For best texture, dress just before serving or dress lightly and keep extra on the side.

Can I swap the tahini in the dressing?

Yes—you could swap it for Greek yogurt or light mayonnaise for a different creamy texture, though the tahini gives a unique flavour and richness.

Is this salad good to serve at a dinner party?

Definitely. The warm roasted veggies and vibrant colours make it visually appealing, and the flavour profile is memorable without being overly complicated.

Conclusion

This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a colourful, flavour‑packed dish that balances warmth (from the roasted sweet potatoes and spiced chickpeas) with freshness (from the kale, herbs and cucumber). The creamy tahini‑honey mustard dressing elevates it into something you’ll want to make again and again. Whether you’re looking for a satisfying main‑course salad or a vibrant side, this one delivers on taste, texture and ease.