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kale and sweet potato salad

Kale and Sweet Potato Salad

Made with nutritious kale, tender sweet potatoes, crispy chickpeas, crumbled feta cheese, crunchy pumpkin seeds, and honey mustard dressing. Fresh & perfect for fall.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Servings 4
Calories 340 kcal

Ingredients
  

  • 1 large sweet potato peeled and cut into 1-inch cubes
  • 1 can chickpeas drained and rinsed
  • 1-2 tablespoon olive oil
  • Salt and pepper to taste
  • 1 bunch kale stems removed and leaves torn
  • ¼ cup pumpkin seeds
  • ½ cup crumbled feta cheese
  • ⅓–½ cup honey mustard dressing

Instructions
 

  • Preheat Oven: 425°F (220°C).
  • Prep Sweet Potatoes & Chickpeas: Pat chickpeas dry. On a lined baking sheet, toss sweet potatoes and chickpeas with olive oil, salt, and pepper.
  • Roast: Bake for 20 minutes, until sweet potatoes are tender and chickpeas are slightly crisp. Let cool slightly.
  • Prep Kale: Wash, dry, and massage kale until tender.
  • Assemble Salad: In a large bowl, combine roasted sweet potatoes, chickpeas, kale, pumpkin seeds, and feta. Drizzle with honey mustard dressing and toss to combine.
  • Serve.

Notes

  • Air-Fryer Version: Sweet potatoes and chickpeas can also be cooked in an air fryer. Line the basket if needed, toss with EVOO, salt & pepper, and cook at 400F for 12-18 minutes, tossing halfway.
  • Massage Your Kale: After washing and drying, roughly chop or tear kale, and massage it for a minute or two. Kale is naturally a bit tough, and massaging breaks down the fibers and softens it.
  • Nutrition values are an estimate only.

Nutrition

Calories: 340kcalCarbohydrates: 38gProtein: 11gFat: 18gFiber: 9gSugar: 7g
Keyword kale and sweet potato salad
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