Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Prep Time 20 minutes 

Cook Time 40 minutes 

Total Time 1hour 

Servings: 6

Calories Per Serving: 685 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients

·       2 sweet potatoes, cut into match sticks

·       1 cans 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 herbs: basil, dill, parsley

·       2 mini cucumbers, chopped

·       1 avocado, sliced

·       3/4 cup crumbled feta cheese

HONEY MUSTARD DRESSING

·       1/3 cup extra virgin olive oil

·       2 tablespoons dijon mustard

·       1 tablespoon ground mustard

·       3 tablespoons honey

·       2 tablespoons tahini

·       2 tablespoons lemon juice

·       2 tablespoons apple cider vinegar

Instructions

1. Preheat oven to 210C.

2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powder, cumin, salt, and pepper. Toss well to coat. Bake 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.

3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers.

4. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens.

5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta.

Enjoy!