Sweet Potato & Kale Salad

For a healthy and delicious salad, you cannot beat my sweet potato and kale salad!

Roasted sweet potatoes and chickpeas are tossed with kale, avocado, cucumber and fresh herbs, then drizzled with a creamy roasted sesame dressing to create a flavour-packed salad that is delicious served on its own or as a side to your favourite meal.

Looking for an easy and healthy salad that tastes SO delicious? This sweet potato and kale salad ticks all those boxes and is one of my favourite salad recipes!

Crunchy chickpeas and caramelised sweet potato cubes are combined with tender kale, crunchy cucumber, salty feta and creamy avocado. A toasted sesame dressing finishes it off perfectly, and you have a salad that is PACKED with flavour - yes, there are no boring salads here!

Together with my brown rice salad, chickpea avocado salad, and lentil tabouli, this is a delicious side for BBQs, family gatherings, or for serving with your favourite grilled meat or fish to make an easy family dinner.

Why You're Going To Love This Recipe

• Easy to make - toss the chickpeas and sweet potatoes with spices and bake, massage the kale, and then combine the ingredients in your serving bowl and you are done!
• Packed with flavour - from crunchy spiced chickpeas to creamy avocado, salty feta and earthy sweet potatoes, all dressed in a creamy sesame dressing, this salad packs so much flavour in every bite!
• Vegetarian - this healthy kale chickpea salad is vegetarian, making a great choice for those following a vegetarian diet or wanting to eat less meat.
• Great for entertaining - this salad recipe can easily be doubled (or tripled!) to feed a crowd!
• Versatile - not only is this kale salad delicious for BBQs and dinners, but it makes a filling lunch too!

What You Need

This easy kale and sweet potato salad is made with a handful of fresh ingredients as well as some store cupboard staples.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Sweet potatoes - called kumara (or kumera) in New Zealand, and often referred to as yams in America, despite being different!
• Chickpeas - canned chickpeas, rinsed and drained.
• Red onion - roasting the red onion adds delicious bursts of sweet onion flavour throughout the salad.
• Olive oil - for roasting the sweet potato and chickpeas, and for massaging the kale.
• Sesame seeds - these healthy seeds have a mild, nutty flavour that is enhanced by roasting them in the oven!
• Ground paprika - this mild and sweet spice adds a unique, slightly sweet, flavour to the roast sweet potatoes and chickpeas.
• Onion powder - adds a mild onion flavour to the sweet potatoes and chickpeas.
• Garlic powder - using garlic powder rather than fresh garlic ensures all the sweet potato and chickpeas are coated in a delicious garlic flavour. Fresh garlic is more likely to burn, and can leave a bitter taste.
• Ground cumin - this earthy spice adds yet another layer of flavour to the sweet potatoes and chickpeas.
• Kale - use any kale you prefer here. I like to use curly kale but you can substitute it for Tuscan kale.
• Lemon juice - I recommend using fresh lemon juice, if possible, for the freshest flavour.
• Lebanese cucumbers - or use 1 continental cucumber.
• Fresh dill and parsley - add a freshness to the salad. Don't substitute with dried herbs!
• Avocado - use a firm but ripe avocado.
• Feta - a soft feta cheese like Danish feta works well in this salad.
• Roasted sesame dressing - I highly recommend using the Kewpie brand of roasted sesame dressing (available at all major supermarkets including Woolworths and Coles). Alternatively, you can make your own roasted sesame dressing using this recipe. 
• Salt and pepper - to season.

Equipment Required

You don't need any fancy equipment to make this sweet potato kale salad!

• Large baking dish - to cook the sweet potato, chickpeas, and red onion in.
• Bowl - for preparing the kale.
• Serving bowl - for serving the salad in.
• Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions

This delicious and healthy sweet potato and kale salad with chickpeas and avocado takes just 10 minutes to prepare! Have it on the table in just 50 minutes!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Roast The Sweet Potato And Chickpeas

Preheat the oven to 220 degrees Celsius (fan forced).

Place the cubed sweet potato, drained chickpeas and red onion into a large baking dish. Drizzle over the olive oil, then sprinkle over the sesame seeds, paprika, onion powder, garlic powder, cumin powder, and salt and pepper.

Mix until the sweet potato, chickpeas and red onion are well coated in the oil and spices. Bake in the preheated oven until the chickpeas are crunchy and the sweet potato is tender, stirring occasionally. 

Step 2 - Prepare The Kale

Remove the stems and discard. Wash and then dry the leaves thoroughly. Chop into small bite-size pieces. 

Place the chopped kale into a bowl, add the olive oil, lemon juice and salt. 

Step 3 - Massage The Kale

Massage the kale until is has wilted.

Step 4 - Add Cucumber And Herbs

Add the chopped cucumber and fresh dill and parsley to the kale. Mix to combine. 

Step 5 - Assemble The Salad

Tip the kale mixture into a serving bowl. 

Top with the roasted sweet potato and chickpea mixture. Mix well.

Pour the roasted sesame dressing over the top and toss to combine. Top with sliced avocado and crumbled feta. 

Step 6 - Serve

Serve, adding extra dressing to your liking.

Expert Tips

• Kale - it's very important to prepare and massage the kale leaves with olive oil and lemon juice so that they soften/wilt otherwise they may be dry and bitter. 
• Serve - serve this salad warm or at room temperature.
• Storage - store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing - I do not recommend freezing this salad.
• Variations - add some toasted sunflower seeds or pepitas, toss through some cooked quinoa, or swap the feta for parmesan cheese.

FAQs 

Related Recipes 

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