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Sweet Potato Kale Salad with Creamy Honey Mustard

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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.

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

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed sweet potatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
  3. 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.
  4. While the sweet potatoes roast, wash and chop the kale and place it in a large bowl.
  5. Massage the kale with a small drizzle of olive oil or a spoonful of dressing until it softens slightly.
  6. 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.
  7. Let the roasted sweet potatoes cool slightly after removing them from the oven.
  8. 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.
  9. Drizzle the creamy honey mustard dressing over the salad and toss gently to combine.
  10. 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

Find it online: https://thefamilycooking.com/sweet-potato-kale-salad-with-creamy-honey-mustard/