Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a delicious and nutritious meal packed with flavor and vibrant colors. The combination of roasted sweet potatoes, fresh kale, and a tangy honey mustard dressing creates a satisfying dish that’s perfect for lunch, dinner, or a side at any gathering. The sweetness of the potatoes balances beautifully with the savory and creamy dressing, making each bite a refreshing experience.

Why You’ll Love This Recipe

This salad is not only full of healthy ingredients but also bursting with flavors and textures. Roasted sweet potatoes provide a touch of sweetness and are packed with nutrients, while kale offers a hearty base and a nutritional boost. The creamy honey mustard dressing ties everything together, offering a tangy and creamy finish. Whether you’re looking for a filling salad or a side dish, this recipe is versatile and sure to please everyone at the table. Plus, it’s easy to make and perfect for meal prep.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, stems removed and chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup Greek yogurt
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon paprika
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup dried cranberries (optional)

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

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes or until tender and lightly browned, stirring halfway through.
3. While the sweet potatoes are roasting, prepare the creamy honey mustard dressing. In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, apple cider vinegar, minced garlic, paprika, and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
4. Massage the chopped kale with a little olive oil and salt until it becomes tender and darkens in color, about 2-3 minutes.
5. Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly.
6. In a large bowl, combine the massaged kale, roasted sweet potatoes, walnuts, and dried cranberries (if using).
7. Drizzle the creamy honey mustard dressing over the salad and toss until everything is well coated. Serve immediately or store for later.

Servings and Timing

This recipe serves 4-6 people.

• Preparation time: 10 minutes
• Cook time: 30 minutes
• Total time: 40 minutes

Variations

• Add protein: For a heartier meal, add grilled chicken, tofu, or chickpeas.
• Add cheese: Feta or goat cheese crumbles can complement the salad’s flavors nicely.
• Use different greens: You can substitute kale with spinach or arugula for a different texture and taste.
• Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot sauce to the dressing for an extra kick.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The salad’s ingredients will keep well, but the kale might lose some of its texture over time.
• Reheating: If you prefer warm salad, you can gently reheat the roasted sweet potatoes in the microwave or oven, but be mindful that the kale is best enjoyed fresh.

FAQs

Can I use a different type of potato?

Yes, you can use regular potatoes or even butternut squash as a substitute for sweet potatoes. However, sweet potatoes offer a unique flavor and texture that pairs perfectly with the dressing.

Is this salad vegan?

If you substitute the Greek yogurt with a dairy-free alternative like coconut yogurt, this salad can be made vegan.

Can I prepare this salad in advance?

Yes, you can prepare the sweet potatoes and dressing ahead of time, but it’s best to assemble the salad right before serving to maintain the freshness of the kale and the texture of the salad.

How can I make the dressing spicier?

To add some heat to the dressing, consider adding a pinch of cayenne pepper or a bit of hot mustard to the mix.

Can I use a different green for this salad?

Yes, you can substitute the kale with spinach, arugula, or any other leafy green of your choice. Keep in mind that kale is a bit heartier and holds up well to the dressing.

How do I keep the salad fresh?

If you’re storing the salad, keep the dressing separate from the salad components to maintain the best texture. Only drizzle the dressing just before serving.

Can I make this salad gluten-free?

Yes, this salad is naturally gluten-free as long as all your ingredients, including the dressing, do not contain gluten. Be sure to check labels if you’re using packaged ingredients.

How can I make this salad nut-free?

You can omit the walnuts and instead use sunflower seeds, or simply leave them out altogether.

Can I use a store-bought dressing instead of making my own?

Yes, you can use store-bought honey mustard dressing if you prefer a shortcut, but the homemade dressing adds a fresh, creamy element that elevates the salad.

Can I freeze this salad?

It’s not recommended to freeze the salad, as the texture of the kale and sweet potatoes will be affected when thawed. However, you can freeze the sweet potatoes separately and reheat them later.

Conclusion

This Sweet Potato Kale Salad with Creamy Honey Mustard Dressing is a wonderful blend of flavors and textures. It’s a perfect side dish or light meal, offering both nutritional benefits and satisfying taste. With its vibrant ingredients and easy-to-make dressing, this salad is sure to become a staple in your meal rotation. Whether you’re looking for a quick meal, meal prep, or a nutritious side dish, this recipe ticks all the boxes!

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