Roasted Sweet Potato Kale Salad with Cashew Dressing
Why You’ll Like It
- It sticks to your mind
- The cashew mustard dressing is addictive!
- Crispy kale is so GOOD (and makes me so SAD when it’s no longer in season).
For The Perfect Kale Salad
- Prepare this salad fresh whenever possible.
- Massage the kale drizzled with olive oil with your hands for a few minutes until it becomes soft.
- Alternatively, roast the kale with salt and a drizzle of olive oil, then use the crispy kale instead of fresh leaves in the salad
What You Need
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Sweet Potatoes – These are the best option as they complement the salad with their natural sweetness. However, you can substitute them with pumpkin or baby potatoes, ideally with the skin on.
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Chickpeas – I prefer using canned chickpeas for convenience, but if you have time, fresh chickpeas work too—just be sure to soak them in water overnight.
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Herbs & Spices – A blend of ground cumin, sweet paprika, red chili flakes, salt, and pepper adds depth. For a final touch, include a handful of chopped parsley.
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Kale – Use fresh kale for the salad, or roast it with a bit of salt if you’re in the mood. You can also swap the kale for fresh spinach or Swiss chard.
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Oil – Use extra-virgin olive oil; it’s worth investing in a quality one!
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Nuts – Cashews are ideal for the dressing, giving the salad a creamy texture without the need for dairy. They add nutritious calories that help sustain energy.
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Flavorings – For the dressing, we use a touch of Dijon mustard and lemon juice, mixed with salt and roasted garlic cloves.
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Additions:
- Nutritional yeast for added flavor.
- Roast the kale instead of using it fresh.
- Add a fried egg for extra protein as a non-vegan option.
- Substitute red pepper flakes with a teaspoon of sriracha for a spicier kick.
Saving The Kale Salad For Later
- Refrigerate: If you need to refrigerate for later, store the salad disassembled. Keep the dressing and kale separately to maintain freshness.
- Make Ahead Tips
- Dressing: Prepare the dressing and store it in the refrigerator for up to 2 days.
- Potatoes and Chickpeas: Roast the potatoes and chickpeas, allow them to cool, and then refrigerate. Before serving, you can reheat them in an air fryer, oven, or microwave, or serve them cold.
- Assembly: To serve, reheat the chickpeas and potatoes if desired, then assemble the salad with the kale and dressing. Alternatively, you can assemble and eat the salad cold without reheating.
Serving the Sweet Potato Kale Salad
You can serve the salad cold, at room temperature, or with some veggies reheated—it’s up to your preference. For an extra touch, try adding toasted sesame seeds on top. I also enjoy serving this salad with a fried egg for anyone like me who’s not vegan, or with fried tofu as another option.
Health Info
- Calories: 452kcal
- Sugar: 10.5g
- Sodium: 574mg
- Fat: 24g
- Carbohydrates: 51.2g
- Fiber: 9.9g
- Protein: 13.9g
For More Salads:
- Guilt-Free Salad Bar Ideas: Make Your Salad
- Chicken Satay Noodle Salad with Peanut Sauce
- Peach Cottage Cheese Salad
- Potato Salad with Salmon and Prawns
- Red Skin Potato Salad
Roasted Kale and Potato Salad Recipe with Cashew Sauce
Description
Ingredients
For the Salad:
- 2 medium sweet potatoes peeled and cut into bite-sized pieces
- 400 g (14 oz) tin chickpeas drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 200 g (7 oz) kale roughly chopped
- 1 handful of parsley chopped
- ¼ tsp dried red chili flakes optional
- 1 tbsp olive oil
- ¼ tsp salt and black pepper to taste
For the Dressing:
- 150 g (5 oz) cashews
- 2 cloves garlic roasted
- 90 ml (6 tbsp) almond milk or any plant-based milk
- 2 tsp Dijon mustard
- 1 lemon juiced
- ¼ tsp salt
Instructions
- Preheat the oven to 190°C (fan) / 375°F.
- On a baking tray, combine the sweet potato chunks and drained chickpeas. Drizzle with olive oil, cumin, paprika, and a pinch of salt. Mix well and roast for 30–35 minutes, until the sweet potatoes are tender.
- While the sweet potatoes and chickpeas are roasting, prepare the dressing. In a powerful blender, combine all the dressing ingredients and blend until smooth.
- Place the chopped kale in a large mixing bowl. Add a drizzle of olive oil and a sprinkling of salt.
- Pour the dressing over the kale.
- Once the sweet potatoes and chickpeas are cooked, remove them from the oven and allow them to cool for a few minutes. Toss them with the massaged kale.
- Transfer the salad to a serving bowl and finish with chopped parsley, a crack of black pepper, and a pinch of chili flakes.
- Enjoy this simple, creamy, and delicious salad!
- Prepare this salad fresh whenever possible.
- Massage the kale drizzled with olive oil with your hands for a few minutes until it becomes soft. Alternatively, roast it to become crunchy.
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