Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
This kale salad with roasted sweet potato, spiced chickpeas, and a bright yogurt dressing is the kind of dish that makes you feel instantly better about your day. It’s colorful, satisfying, and easy enough for a weeknight.
The kale gets a quick massage with olive oil and salt, which softens it and makes it so much easier to eat raw. Everything else roasts in the oven at the same time, so the whole thing comes together with minimal effort.
Why You’ll Love This Recipe:
- Roasted sweet potato and spiced chickpeas add warmth and texture
- Massaged kale is tender and easy to eat, no cooking required
- Naturally vegetarian, and easy to make vegan
- Comes together with minimal effort, everything roasts at once
Key Ingredients & Substitutions:
- Kale – massaging it with olive oil and salt breaks down the tough fibers, making it tender enough to eat raw.
- Chickpeas – canned, rinsed chickpeas work great here and save time.
- Yogurt – use dairy or plant-based, whichever you prefer. Keep in mind the dressing doesn’t keep more than a day, since the yogurt will start to turn.
Pro Tips for Success:
- Massage the kale for a full 2-5 minutes, the longer you go, the softer it gets. Just don’t overdo it, or it can turn mushy.
- Roast the chickpeas and sweet potato on the same tray to save time and cleanup.
- Making this ahead? Prep everything except the dressing, then make the dressing and toss the salad together right before serving.
Serving Suggestions
- Serve as a light lunch on its own, or as a side with a protein of your choice
- Top with extra almonds for crunch
- Great for meal prep, just keep the dressing separate until you’re ready to eat
FAQ
- Can I make this vegan? Yes, just use a plant-based yogurt for the dressing.
- How do I keep the kale from being tough? Massaging it with olive oil and salt for a few minutes softens it up, this is what makes it pleasant to eat raw.
- Can I make this ahead of time? The yogurt dressing doesn’t keep well beyond a day, so it’s best to prep everything else in advance and make the dressing fresh right before serving.
Looking for more tasty recipes?
- Lentil and Kale Stuffed Baked Sweet Potatoes
- Glass Noodle Salad with Peanut Butter Sauce
- Adzuki Bean, Kale and Sweet Potato Soup
- Purple Cabbage Noodles with Tahini Sauce
Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
Ingredients:
For the kale:
- 10 kale leaves washed and dried (about 2 cups)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of salt
- ½ cup slivered almonds
For the spiced chickpeas:
- 1½ cups cooked chickpeas (canned, rinsed, is fine)
- 2 tbsp olive oil
- 1 tbsp sweet paprika
- 1 tsp cumin
- Salt and freshly ground black pepper to taste
For the roasted sweet potato:
- 1 medium sweet potato cut into small cubes (about 2 cups)
- 1 tsp natural silan (date syrup)
- 1 tsp olive oil
- Salt and freshly ground black pepper to taste
For the yogurt dressing:
- ½ cup yogurt (dairy or plant-based)
- Zest of ½ lemon
- 2 tbsp finely chopped cilantro
- Pinch of freshly ground black pepper
Instructions:
- Prep the oven: Preheat to 350°F (180°C).
- Season the chickpeas and sweet potato: In a medium bowl, toss the chickpeas with the olive oil, paprika, cumin, salt, and pepper. In a separate bowl, toss the cubed sweet potato with the silan, olive oil, salt, and pepper.
- Roast: Spread the chickpeas and sweet potato in a single layer on a parchment-lined baking tray (they can share a tray, just keep them separate). Roast for 20-25 minutes, until golden.
- Massage the kale: Remove the thick stems from the kale leaves with a knife, then tear or cut the leaves into bite-sized pieces. Place in a medium bowl with the olive oil and salt, and massage with your hands for 2-5 minutes. The longer you massage it, the softer it gets, just don't overdo it or it can turn mushy.
- Make the dressing: In a small bowl, combine the yogurt, lemon zest, chopped cilantro, and pepper. Mix well.
- Assemble: In a large bowl, combine the massaged kale, slivered almonds, spiced chickpeas, and roasted sweet potato. Add the yogurt dressing and mix until everything is evenly coated. Serve right away.
Notes:
- Massage the kale for a full 2-5 minutes, this is what softens it enough to eat raw. Don’t overdo it, or it can turn mushy.
- Use canned, rinsed chickpeas to save time.
- The yogurt dressing doesn’t keep well beyond a day. If making ahead, prep everything else first and make the dressing fresh right before serving.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
Hi! It looks great, but what does this mean:
for the roasted sweet potato-
1 medium size (date syrup)