Creamy Kale and Sweet Potato Salad

Whip up my Creamy Kale & Sweet Potato Salad 🥗 for a flavor fiesta! Roasted sweet potatoes & chickpeas tossed with kale, all coated in a dreamy cashew dressing. Gluten-free, dairy-free, and oh-so-delicious! Let's dive into veggie paradise together! 😋🌿
Creamy Kale and Sweet Potato Salad pinit

Hey there, foodie friends! Today, I’m excited to share with you one of my all-time favorite salad recipes: Creamy Kale and Sweet Potato Salad. Trust me, folks, this dish is a game-changer! Picture this: crispy roasted sweet potatoes, hearty chickpeas, and nutrient-packed kale, all coming together in a symphony of flavors and textures. And let’s not forget about that creamy cashew dressing that takes it to the next level of deliciousness! Whether you’re a salad skeptic or a veggie enthusiast, this recipe is sure to win you over. So, grab your apron and let’s dive into salad paradise!

Try my other salad recipes: 30+ Salad recipes

What you’ll need

Serves 4

For the salad

  • 2 sweet potatoes, peeled & cut into bite-sized pieces
  • 14 oz. (400g) can chickpeas, drained & rinsed
  • 2 tsp. olive oil, divided
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • sea salt & black pepper
  • 7 oz. (200g) kale, roughly chopped
  • 1 handful of parsley, chopped
  • pinch of red pepper flakes (optional)

For the dressing:

  • 5.3 oz. (150g) cashew nuts
  • 2 cloves garlic, roasted
  • 6 tbsp. almond milk
  • 1 tbsp. nutritional yeast (optional)
  • 2 tsp. Dijon mustard
  • juice of 1 lemon
  • pinch of sea salt

Let’s delve into the key ingredients that make our Creamy Kale and Sweet Potato Salad shine. First up, we have sweet potatoes, those vibrant gems of the root vegetable world. Roasted to crispy perfection, they bring a delightful sweetness and earthiness to every forkful, while also offering a hefty dose of vitamins and fiber. Then, we have kale, the reigning champion of greens. With its sturdy leaves and robust flavor, kale adds a satisfying crunch and a burst of green goodness to our salad. Packed with vitamins, minerals, and antioxidants, it’s a nutritional powerhouse that elevates this dish from ordinary to extraordinary. Together, these key ingredients form the heart and soul of our salad, creating a harmonious medley of flavors, textures, and nutrients that’ll have you coming back for seconds.

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What you’ll need to do

Let’s make cooking this salad a delightful experience:

  1. Alrighty, first things first, let’s preheat that oven of yours to 375°F (190°C).
  2. Now, grab your trusty baking sheet and toss those sweet potatoes and chickpeas on there. Drizzle on a little olive oil, sprinkle on some cumin, paprika, salt, and pepper, and give ’em a good mix. Into the oven they go for about 30-35 minutes until those sweet potatoes are nice and tender.
  3. While our veggies are getting all roasty-toasty in the oven, it’s time to whip up our creamy dreamy dressing. Grab your blender and toss in those cashew nuts, roasted garlic cloves, almond milk, nutritional yeast (if you’re feeling fancy), Dijon mustard, and a squeeze of lemon juice. Blend it all up until it’s smooth as silk.
  4. Next up, let’s show some love to our kale. Give those leafy greens a nice massage with a little olive oil and salt until they’re nice and soft. They’ll thank you for it later.
  5. Now, it’s assembly time! In a big ol’ mixing bowl, toss together our massaged kale with that luscious cashew dressing. Get everything coated real nice.
  6. Once our sweet potatoes and chickpeas are all golden and crispy, add them to the kale party. Toss it all together like you’re hosting the salad bash of the century.
  7. Last but not least, let’s add the finishing touches. Sprinkle on some chopped parsley, a crack of black pepper, and if you’re feeling a little spicy, a pinch of red pepper flakes. Voila! Our Creamy Kale and Sweet Potato Salad masterpiece is complete and ready to be devoured. Enjoy every mouthwatering bite, my friends!
Creamy Kale and Sweet Potato Salad

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Some possible substitution/improvisation ideas

Here are some substitution and improvisation ideas for the Creamy Kale and Sweet Potato Salad:

  1. Variety of Greens: If you’re not a fan of kale, you can substitute it with other hearty greens like spinach, Swiss chard, or even arugula for a peppery kick.
  2. Different Veggies: Feel free to mix up the veggies in this salad! Try adding roasted carrots, butternut squash, or Brussels sprouts for added variety and flavor.
  3. Alternative Protein: Instead of chickpeas, you can use black beans, white beans, or even tofu for a different protein source.
  4. Alternative Dressings: While the creamy cashew dressing is delicious, you can switch things up by using a tahini dressing, balsamic vinaigrette, or even a simple olive oil and lemon juice dressing.
  5. Nuts and Seeds: Don’t have cashews on hand? No problem! You can use almonds, walnuts, or sunflower seeds to make a creamy dressing or add a crunchy topping to the salad.
  6. Herb Substitutions: If you’re out of parsley, try using cilantro, basil, or mint for a fresh burst of flavor.
  7. Spice it Up: Feel free to play around with the spices! Add some smoked paprika, curry powder, or chili powder to give the salad a different flavor profile.
  8. Cheese: If you’re not vegan, you can add some crumbled feta cheese or grated Parmesan cheese for an extra layer of creaminess and flavor.

Remember, cooking is all about experimentation and making the recipe your own, so don’t be afraid to get creative and have fun with it!

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Some useful tips

Here are some useful tips to make your Creamy Kale and Sweet Potato Salad even more delicious:

  1. Massaging the Kale: Take the time to massage the kale leaves with a bit of olive oil and salt. This helps to soften the kale leaves and makes them more tender and palatable.
  2. Uniform Cutting: When cutting the sweet potatoes into bite-sized pieces, try to make them as uniform as possible. This ensures even cooking and prevents some pieces from becoming overly soft while others remain too firm.
  3. Roasting Technique: For extra crispiness, spread out the sweet potatoes and chickpeas in a single layer on the baking sheet. Crowding them together can cause them to steam instead of roast, resulting in a less crispy texture.
  4. Customize the Dressing: Adjust the consistency of the dressing to your liking by adding more or less almond milk. For a thicker dressing, use less almond milk, and for a thinner dressing, add more.
  5. Prep Ahead: This salad is great for meal prep! You can roast the sweet potatoes and chickpeas, prepare the dressing, and chop the kale ahead of time. Store each component separately in the refrigerator and assemble the salad just before serving.
  6. Double the Batch: If you’re cooking for a crowd or want leftovers for the week, double the batch! This salad holds up well in the refrigerator for a few days and makes for a delicious and satisfying lunch or dinner option.
  7. Add Texture: Don’t forget to add some texture to your salad! Consider adding toasted nuts, seeds, or crunchy croutons for an extra layer of flavor and crunch.
  8. Taste and Adjust: Before serving, taste the salad and adjust the seasoning if needed. You may want to add more salt, pepper, or lemon juice to brighten up the flavors.

With these tips, you’ll be well on your way to creating a mouthwatering Creamy Kale and Sweet Potato Salad that’s sure to impress!

Creamy Kale and Sweet Potato Salad

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Some serving suggestions

Here are some serving suggestions to complement your Creamy Kale and Sweet Potato Salad:

  1. Protein Pairings: Serve the salad alongside grilled chicken breast, baked salmon, or tofu for a complete and satisfying meal.
  2. Bread Basket: Accompany the salad with a side of warm crusty bread or garlic breadsticks for some added comfort and indulgence.
  3. Soup Starter: Kick off your meal with a light soup such as tomato basil soup or butternut squash soup to whet the appetite before diving into the salad.
  4. Grain Additions: For extra heartiness, serve the salad over a bed of cooked quinoa, brown rice, or farro to bulk up the meal and add some extra fiber and nutrients.
  5. Fresh Fruit: Pair the salad with a refreshing fruit salad or sliced fresh fruit such as watermelon, berries, or grapes for a burst of sweetness and hydration.
  6. Cheese Plate: Create a cheese platter with a selection of your favorite cheeses such as aged cheddar, creamy goat cheese, or tangy blue cheese to enjoy alongside the salad.
  7. Refreshing Beverages: Quench your thirst with a glass of crisp white wine, sparkling water with a splash of citrus, or a fruity iced tea to complement the flavors of the salad.
  8. Dessert Delights: Finish off your meal with a light and refreshing dessert such as lemon sorbet, fresh fruit salad, or coconut yogurt topped with granola and honey for a sweet ending.

With these serving suggestions, you can create a well-balanced and satisfying meal that’s sure to impress your guests or elevate your weeknight dinner routine!

Some storage suggestions

Here are some storage suggestions to help you keep your Creamy Kale and Sweet Potato Salad fresh and delicious:

  1. Refrigerator Storage: Store any leftover salad in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. Make sure to give it a good toss before serving to redistribute the dressing.
  2. Component Storage: If you prefer to store the components separately, keep the roasted sweet potatoes and chickpeas in one container, the massaged kale in another container, and the dressing in a separate jar or container. This way, you can assemble the salad fresh each time you serve it.
  3. Dressing on the Side: If you’re meal prepping individual servings, consider keeping the dressing on the side and adding it to the salad just before serving. This prevents the salad from becoming soggy and ensures that it stays crisp and fresh.
  4. Freezing: While the salad itself doesn’t freeze well due to the fresh ingredients, you can freeze the roasted sweet potatoes and chickpeas for future use. Allow them to cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw in the refrigerator before using.
  5. Refreshing Components: If the kale starts to wilt slightly, you can revive it by soaking it in cold water for a few minutes before serving. This will help to crisp it up and make it more vibrant.
  6. Portion Control: If you’re meal prepping for the week, consider portioning out individual servings of the salad into containers. This makes it easy to grab and go for lunch or dinner and helps with portion control.

By following these storage suggestions, you can enjoy your Creamy Kale and Sweet Potato Salad for days to come, whether you’re meal prepping for the week or saving leftovers for later!

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And there you have it, folks! My recipe for Creamy Kale and Sweet Potato Salad is a surefire way to add some excitement to your mealtime routine. Whether you whip it up for a quick lunch, a cozy dinner, or even meal prep for the week ahead, this salad is guaranteed to leave you feeling satisfied and nourished. So, what are you waiting for? Head to the kitchen, get those ingredients ready, and let’s make some salad magic happen! Don’t forget to share your salad adventures with me—I’d love to hear how it turned out for you. Until next time, happy cooking and stay awesome, my fellow food enthusiasts! 🥗✨

Creamy Kale and Sweet Potato Salad

Hey there, salad lovers! Dive into my Creamy Kale & Sweet Potato Salad for a taste sensation! Crispy chickpeas, tender sweet potatoes, and kale, all dressed in a luscious cashew dressing. It's a gluten-free, dairy-free delight that'll make your taste buds dance!

Creamy Kale and Sweet Potato Salad
Prep Time 10 mins Cook Time 35 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Estimated Cost: 20 Calories: 442 Best Season: Summer

Ingredients

For the salad

For the dressing

Instructions

  1. Preheat the oven to 375°F (190°C).

  2. Place the sweet potatoes and chickpeas onto a baking sheet and toss with the 1 teaspoon of olive oil, cumin, paprika, salt and pepper. Roast in the hot oven for 30-35 minutes until the sweet potatoes have softened.

  3. Meanwhile, place all the dressing ingredients into a high speed blender and blend until smooth.

  4. Massage the kale leaves with the remaining teaspoon of olive oil and salt until soft. Add the dressing and mix well.

  5. Now add the roasted sweet potatoes and chickpeas to the kale, and garnish with parsley, black pepper and red pepper flakes.

    Creamy Kale and Sweet Potato Salad
Nutrition Facts

Servings 4


Amount Per Serving
Calories 442kcal
% Daily Value *
Total Fat 21.98g34%
Total Carbohydrate 46g16%
Dietary Fiber 10g40%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Frequently Asked Questions

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Can I store the salad at room temperature?

No, it's best to store the salad in the refrigerator to keep it fresh and safe to eat. Room temperature storage can lead to bacterial growth and spoilage.

How long will the salad stay fresh in the refrigerator?

The salad will stay fresh in the refrigerator for up to 3-4 days when stored in an airtight container. Be sure to check for any signs of spoilage before consuming.

Can I freeze the salad for later use?

While the salad itself doesn't freeze well due to the fresh ingredients, you can freeze the roasted sweet potatoes and chickpeas for up to 3 months. Thaw them in the refrigerator before using.

Should I dress the salad before storing it?

It's best to store the salad undressed and add the dressing just before serving. This prevents the salad from becoming soggy and ensures that it stays crisp and fresh.

How can I prevent the kale from wilting?

If the kale starts to wilt slightly, you can revive it by soaking it in cold water for a few minutes before serving. This will help to crisp it up and make it more vibrant.

Can I store the salad components separately?

Yes, you can store the roasted sweet potatoes and chickpeas in one container, the massaged kale in another container, and the dressing in a separate jar or container. This allows you to assemble the salad fresh each time you serve it.

Can I reheat the salad?

While the salad is best enjoyed cold, you can gently reheat the roasted sweet potatoes and chickpeas in the microwave or oven if desired. Add them to the salad just before serving.

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