Why You’ll Love This Recipe
This salad is both wholesome and flavorful, combining the natural sweetness of roasted sweet potatoes with the earthy bite of kale. The creamy honey mustard dressing ties everything together with a perfect blend of tangy and sweet. It’s filling, nutrient-rich, and versatile enough to enjoy as a main dish or a side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad:
sweet potatoes
kale
olive oil
salt
black pepper
Optional additions:
avocado
dried cranberries
nuts (pecans or walnuts)
feta cheese
quinoa or grains
For the creamy honey mustard dressing:
dijon mustard
honey
mayonnaise or yogurt
apple cider vinegar
olive oil
salt
black pepper
Directions
Preheat your oven and line a baking sheet.
Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper.
Spread them on the baking sheet and roast until tender and lightly caramelized.
While the sweet potatoes are roasting, wash and chop the kale.
Massage the kale with a little olive oil or dressing to soften its texture.
In a small bowl, whisk together the dijon mustard, honey, mayonnaise or yogurt, apple cider vinegar, olive oil, salt, and pepper until smooth.
Once the sweet potatoes are cooked, let them cool slightly.
In a large bowl, combine the kale and roasted sweet potatoes.
Add any optional ingredients like avocado, cranberries, nuts, or cheese.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately or let it sit briefly to allow the flavors to blend.
Servings and timing
This recipe serves about 3 to 4 people.
Prep time: 15 minutes
Cook time: 25 to 30 minutes
Total time: about 40 to 45 minutes
Variations
You can make this salad vegan by using a plant-based yogurt or mayonnaise and replacing honey with maple syrup. Add grilled chicken, chickpeas, or tofu for extra protein. Swap kale with spinach or arugula for a milder green. You can also add roasted chickpeas or seeds for extra crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best texture, store dressing separately and add just before serving.
The salad can be enjoyed cold or slightly warmed.
Avoid freezing, as the texture of the vegetables and greens may change.
FAQs
Can I use pre-cut sweet potatoes?
Yes, pre-cut sweet potatoes save time and work well.
Do I have to massage the kale?
It’s recommended to make the kale softer and more enjoyable to eat.
Can I make this ahead of time?
Yes, prepare components in advance and assemble before serving.
What can I use instead of honey?
Maple syrup is a great alternative.
Can I add protein?
Yes, chicken, tofu, or chickpeas are great additions.
Is this salad healthy?
Yes, it’s packed with nutrients, fiber, and healthy fats.
Can I use another dressing?
Yes, a balsamic or lemon vinaigrette also works well.
How do I know when sweet potatoes are done?
They should be tender and lightly browned.
Can I serve this warm?
Yes, it’s delicious both warm and cold.
Can I use baby kale?
Yes, baby kale is softer and doesn’t require as much massaging.
Conclusion
Sweet potato kale salad with creamy honey mustard is a flavorful and nourishing dish that brings together fresh greens, roasted vegetables, and a delicious dressing. It’s easy to make, versatile, and perfect for any meal where you want something both healthy and satisfying.
PrintSweet Potato Kale Salad with Creamy Honey Mustard
This sweet potato kale salad with creamy honey mustard combines tender roasted sweet potatoes, hearty kale, and a tangy-sweet dressing for a fresh yet satisfying dish. It is wholesome, flavorful, and versatile enough to serve as a main course or a hearty side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 to 4 servings
- Category: Salad
- Method: Roast
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 large bunch kale, washed and chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, sliced (optional)
- 1/3 cup dried cranberries (optional)
- 1/3 cup chopped pecans or walnuts (optional)
- 1/3 cup crumbled feta cheese (optional)
- 1 cup cooked quinoa or grains (optional)
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 tablespoons mayonnaise or yogurt
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
- Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 25 to 30 minutes, or until tender and lightly caramelized.
- While the sweet potatoes roast, wash and chop the kale and place it in a large bowl.
- Massage the kale with a small drizzle of olive oil or a spoonful of dressing until it softens slightly.
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise or yogurt, apple cider vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy.
- Let the roasted sweet potatoes cool slightly after removing them from the oven.
- Add the sweet potatoes to the bowl with the kale, along with avocado, dried cranberries, nuts, feta cheese, and cooked quinoa or grains if using.
- Drizzle the creamy honey mustard dressing over the salad and toss gently to combine.
- Serve immediately or let the salad sit for a few minutes so the flavors can blend before serving.
Notes
- Use plant-based yogurt or mayonnaise and maple syrup instead of honey for a vegan version.
- Add grilled chicken, chickpeas, or tofu for extra protein.
- Baby kale can be used for a softer texture and requires less massaging.
- Spinach or arugula can be substituted for kale for a milder flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best texture, keep the dressing separate until ready to serve.
- This salad is delicious served cold or slightly warm.
- Avoid freezing, as the greens and roasted vegetables may lose their texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 13 g
- Sodium: 360 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 10 mg
