Description
A hearty and nutritious Sweet Potato Kale Salad with a delightful Creamy Honey Mustard Dressing. This salad is a perfect blend of flavors and textures, making it a satisfying meal on its own or a delightful side dish.
Ingredients
Units
Scale
Sweet Potato Chickpeas:
- 2 sweet potatoes, diced
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
Salad:
- 4 cups kale, chopped
- Assorted fresh herbs
- 1 cucumber, sliced
- 1 avocado, diced
- 1/2 cup feta cheese, crumbled
Dressing:
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F:
- Prepare Sweet Potato Chickpeas: On a baking sheet, combine sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt, and pepper. Toss well to coat. Bake for 20 minutes, toss, then bake for another 20 minutes until chickpeas are crisp and sweet potatoes are tender.
- Prepare Salad: In a large salad bowl, combine kale, herbs, and cucumbers.
- Make Dressing: In a glass jar, combine all dressing ingredients. Whisk until smooth, adjust seasoning with salt and pepper. Drizzle a few tablespoons over the kale and massage into the greens.
- Assemble Salad: Toss roasted sweet potatoes and chickpeas with the salad. Add more dressing and toss to combine. Top with avocado and feta cheese. Enjoy!
Notes
- This salad is best served fresh but can be refrigerated for up to 2 days.
- You can customize the salad by adding nuts or seeds for extra crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 5mg
