Why You’ll Love This Recipe

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a wholesome, flavorful dish that combines roasted sweet potatoes, crisp kale, and a tangy-sweet dressing for a satisfying meal or side. Packed with nutrients and vibrant colors, this salad is perfect for meal prep, potlucks, or a nourishing lunch. The creamy dressing ties everything together with just the right balance of sweetness and zest.

ingredients

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

kalesweet potatoesolive oilsaltblack peppergarlic powdersmoked paprikaquinoacherry tomatoesred onionpumpkin seedsfeta cheese (optional)

For the dressing:
Greek yogurthoneyDijon mustardapple cider vinegarsaltblack pepperolive oil

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Peel and cube the sweet potatoes. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper.

Spread the sweet potatoes on the baking sheet and roast for 25-30 minutes, flipping halfway, until golden and tender.

Meanwhile, cook quinoa according to package instructions. Fluff and let cool.

Remove kale stems and chop the leaves. Massage kale with a small drizzle of olive oil and a pinch of salt until softened, about 2-3 minutes.

Slice cherry tomatoes and red onion. Toast pumpkin seeds in a dry skillet over medium heat for 2-3 minutes until slightly golden.

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

Assemble the salad by combining massaged kale, roasted sweet potatoes, quinoa, cherry tomatoes, red onion, and pumpkin seeds.

Drizzle with the creamy honey mustard dressing and toss to coat. Top with crumbled feta if using.

Servings and timing

This recipe serves approximately 4 people.Preparation time: 20 minutesRoasting time: 25-30 minutesAssembly time: 10 minutesTotal time: 55-60 minutes

Variations

Swap quinoa with farro or couscous for a different grain base.

Add grilled chicken or chickpeas for extra protein.

Use maple syrup instead of honey for a vegan-friendly dressing (and skip the feta).

Toss in sliced avocado or dried cranberries for added texture and flavor.

Use baby spinach or arugula if kale isn’t your favorite green.

storage/reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.To refresh leftovers, add a squeeze of lemon juice or a drizzle of fresh dressing before serving.Reheat the sweet potatoes and quinoa slightly if you prefer a warm salad base.

FAQs

Can I make this salad ahead of time?

Yes, it’s perfect for meal prep. Keep the dressing separate until ready to serve.

Do I have to massage the kale?

Massaging helps soften the kale and makes it more enjoyable to eat raw.

Can I skip the quinoa?

Yes, you can leave it out or replace it with another grain or extra veggies.

What type of kale works best?

Lacinato (dinosaur) kale or curly kale both work well; just be sure to remove the tough stems.

Is the dressing sweet?

The honey mustard dressing is creamy with a touch of sweetness, balanced by the tang of mustard and vinegar.

Can I use store-bought dressing?

Sure, but homemade gives the freshest flavor and healthier ingredients.

Conclusion

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a vibrant, nutrient-packed dish that’s as tasty as it is beautiful. Whether you’re serving it as a main or a hearty side, it offers a perfect balance of roasted, fresh, and creamy elements that make every bite satisfying. Give it a try for a wholesome twist on your salad routine.