Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Why You’ll Love This Recipe

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a hearty, nourishing salad that combines roasted sweet potatoes, tender kale, and a tangy-sweet dressing for the perfect balance of flavors and textures. It’s filling enough for a main course and vibrant enough to serve as a side dish at gatherings or weekday dinners.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes
kale (curly or lacinato)
olive oil
salt
black pepper
quinoa (optional, for added protein)
dried cranberries or cherries
toasted pecans or walnuts
goat cheese or feta (optional)

For the creamy honey mustard dressing:
Greek yogurt or mayonnaise
Dijon mustard
honey
apple cider vinegar
lemon juice
salt
black pepper

directions

Preheat oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and tender.

While sweet potatoes roast, de-stem and finely chop the kale. Massage the kale with a drizzle of olive oil and a pinch of salt until softened.

If using, cook quinoa according to package directions and let cool.

In a small bowl, whisk together Greek yogurt, Dijon mustard, honey, apple cider vinegar, lemon juice, salt, and pepper until smooth and creamy.

In a large bowl, combine massaged kale, roasted sweet potatoes, quinoa, dried cranberries, and toasted pecans.

Drizzle with the creamy honey mustard dressing and toss to coat. Top with crumbled goat cheese or feta if desired.

Servings and timing

This recipe yields approximately 4–6 servings.
Preparation time: 15 minutes
Roasting time: 25–30 minutes
Total time: 40–45 minutes

Variations

Swap kale for baby spinach or arugula for a different green base.
Use maple syrup instead of honey for a slightly different sweetness.
Add roasted chickpeas for crunch and extra protein.
Sprinkle with pumpkin seeds for a nut-free version.
Use vegan mayo or plant-based yogurt to make the dressing dairy-free.

storage/reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.
For best texture, add dressing just before serving.
Roasted sweet potatoes can be reheated in the oven or microwave before assembling leftovers.
Not recommended for freezing.

FAQs

Can I make this salad ahead of time?
Yes, roast the sweet potatoes and prepare the dressing in advance. Assemble just before serving.

Do I need to massage the kale?
Yes, massaging makes the kale more tender and enjoyable to eat raw.

What kind of kale works best?
Curly kale or lacinato (dino) kale both work—use your preference.

Is it okay to skip the cheese?
Absolutely, the salad is still flavorful without it.

Can I add meat to make it more filling?
Yes, grilled chicken or salmon pairs beautifully with this salad.

What if I don’t have apple cider vinegar?
You can substitute white wine vinegar or lemon juice for a similar tang.

Conclusion

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a delicious way to enjoy wholesome, seasonal ingredients in a colorful and satisfying dish. Whether you’re eating clean, entertaining guests, or prepping meals ahead, this salad is a flavorful, feel-good option you’ll want to make again and again.

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