This sweet potato kale salad is hearty, comforting, and full of contrast. A salad that actually feels like a meal. Roasted sweet potatoes bring warmth and natural sweetness, crispy chickpeas add crunch, creamy avocado softens every bite, and salty feta ties everything together beautifully.

Tossed with my honey mustard dressing (linked separately), this salad hits that perfect balance between cozy and fresh. It’s filling without being heavy, vibrant without being fussy, and layered with textures and flavors that keep every forkful interesting.

This is one of those salads you make when you want something nourishing and satisfying, but still crave bold flavor and comfort.

You Will Love This Salad Because…

Hearty enough to serve as a main

Perfect balance of sweet, savory, creamy, and crunchy
Great for meal prep
Simple ingredients with big payoff
Works year-round

It’s the kind of salad that converts even the biggest “salad skeptics.”

Ingredients

For the Salad:

2 medium sweet potatoes, peeled and cut into wedges or cubes
2 tablespoons olive oil, divided
¾ teaspoon salt, divided
½ teaspoon black pepper, divided
1 (15-ounce) can chickpeas, drained, rinsed, and dried
6 cups chopped kale, stems removed
1 large avocado, sliced
½ cup crumbled feta cheese

For Serving:

Honey mustard dressing, to taste. You can find it here.
Optional toppings: microgreens, toasted seeds, or nuts

How to Make Sweet Potato Kale Salad:

Step 1: Roast the Sweet Potatoes
Preheat your oven to 425°F (220°C).

Place the sweet potatoes on a large baking sheet. Drizzle with 1 tablespoon olive oil, then season with ½ teaspoon saltand ¼ teaspoon black pepper. Toss well and spread into an even layer.

Roast for 25–30 minutes, flipping halfway through, until tender inside and golden and caramelized on the edges. Remove from the oven and set aside.

Roasting brings out the natural sweetness of the sweet potatoes and adds warmth to the salad.

Step 2: Roast the Chickpeas
While the sweet potatoes roast, prepare the chickpeas.

Place the chickpeas on a second baking sheet. Drizzle with the remaining 1 tablespoon olive oil and season with ¼ teaspoon salt and ¼ teaspoon black pepper. Toss and spread into a single layer.

Roast for 20–25 minutes, shaking the pan once halfway through, until crisp and golden. Remove from the oven and let cool slightly. They’ll continue to crisp as they cool.

Step 3: Prepare the Kale
Add the chopped kale to a large serving bowl.

Kale is sturdy and benefits from a little attention before serving. Gently massage the kale with clean hands for 1–2 minutes until it darkens slightly and softens. This step makes the kale more tender and pleasant to eat.

Step 4: Assemble the Salad Base
Add the roasted sweet potatoes and chickpeas to the bowl with the kale. Toss gently to combine.

At this stage, the salad already has warmth, crunch, and structure. Everything else simply layers on top.

Step 5: Add Fresh Elements
Top the salad with sliced avocado and crumbled feta cheese. The avocado adds creaminess, while the feta brings a salty contrast that balances the sweetness of the roasted vegetables.

Try not to over-toss once the avocado is added to keep the slices intact.

Step 6: Finish with Honey Mustard Dressing

Drizzle the salad generously with honey mustard dressing, using just enough to coat everything without overwhelming the ingredients.

The dressing ties the entire salad together. Slightly sweet, tangy, and creamy, it complements the roasted vegetables beautifully while adding richness to the kale.

Texture & Flavor Balance

This salad works because of contrast. Warm roasted sweet potatoes and chickpeas meet cool, creamy avocado. Kale provides structure, feta adds saltiness, and the honey mustard dressing brings everything together with just the right balance of sweet and tangy.

Every bite feels intentional and satisfying.

Tips for the Best Salad

Roast vegetables until deeply golden for maximum flavor
Dry chickpeas thoroughly before roasting for crispiness
Massage the kale, it makes a huge difference
Add avocado just before serving
Start with less dressing and add more as needed

Small steps make a big difference here.

Make-Ahead & Storage Tips

This salad is great for meal prep with a few adjustments:

Roast sweet potatoes and chickpeas up to 3 days ahead
Store kale separately and assemble just before serving
Add avocado and dressing right before eating

Once assembled, the salad is best enjoyed the same day, but leftovers keep well for up to 24 hours if stored airtight.

Variations & Add-Ins

This salad is easy to customize. Try adding:

Grilled or roasted chicken
Crispy tofu
Toasted nuts or seeds
Cooked grains like quinoa or farro
Fresh herbs like parsley or dill

It’s a flexible base that works with whatever you have on hand.

What to Serve with This Salad

This salad is satisfying on its own but also pairs well with:

Soup and crusty bread
Roasted or grilled proteins
Simple pasta dishes

It’s versatile enough to fit into just about any meal.

Final Thoughts

This sweet potato kale salad with avocado, roasted chickpeas, and feta is hearty, nourishing, and deeply satisfying. It’s proof that salads don’t need to be boring or overly complicated to feel special.

With warm roasted vegetables, creamy elements, and a drizzle of honey mustard dressing, this is a salad you’ll want to make again and again.

Sweet Potato Kale Salad with Avocado, Roasted Chickpeas and Feta