Description
Hearty sweet potato kale salad whisks Mediterranean flavors into a nourishing culinary adventure. Crisp kale, roasted sweet potatoes, and tangy honey mustard dressing create a wholesome meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 5–6 cups shredded kale
- 2 sweet potatoes, cut into matchsticks
- 1 can (15 ounces/425 grams) chickpeas, drained and patted dry
- 1 avocado, sliced
- 3/4 cup crumbled feta cheese
Seasonings and Herbs:
- 2 tablespoons sesame seeds
- 1/2 teaspoon chipotle chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Kosher salt and black pepper, to taste
- 1 cup mixed herbs (basil, dill, parsley)
- 2 Persian cucumbers, chopped
Dressing Ingredients:
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon stone-ground mustard
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons champagne or apple cider vinegar
Instructions
- Preheat the oven to 425°F (220°C), preparing a spacious baking sheet for roasting vegetables and legumes with aromatic spices.
- Distribute sweet potatoes and chickpeas across the baking sheet, generously coating them with olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, salt, and black pepper.
- Roast the seasoned mixture for 20 minutes, then stir thoroughly to ensure even caramelization and crispiness.
- Continue roasting for an additional 20 minutes until chickpeas develop a crunchy exterior and sweet potatoes become tender and golden.
- While vegetables are roasting, prepare the salad base by combining shredded kale with mixed herbs and thinly sliced cucumbers in a large mixing bowl.
- Create the creamy dressing by vigorously whisking olive oil, Dijon mustard, stone-ground mustard, honey, tahini, lemon juice, and vinegar in a sealed jar until fully emulsified.
- Season the dressing with salt and pepper, adjusting to personal taste preferences.
- Massage a few tablespoons of dressing into the kale, softening the leaves and enhancing their flavor absorption.
- Gently incorporate the roasted sweet potatoes and crispy chickpeas into the kale mixture, ensuring even distribution.
- Garnish the salad with sliced avocado and crumbled feta cheese for added richness and texture.
- Serve immediately to maintain the optimal temperature and crispiness of the roasted elements.
Notes
- Boost roasting flavor by patting sweet potatoes and chickpeas dry before seasoning to ensure maximum crispiness.
- Massage kale thoroughly with dressing to break down tough fibers, making the salad more tender and easier to digest.
- Customize protein options by substituting chickpeas with grilled tofu, tempeh, or lean chicken for varied dietary preferences.
- Prepare extra dressing and store in refrigerator for up to 5 days, using as a versatile sauce for other salads or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 289 kcal
- Sugar: 6 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 10 mg