Sweet Potato Kale Salad (Roasted Pepper Dressing & Crispy Chickpeas!)

If you’re feeling at all bored with your usual salads, this Sweet Potato Kale Salad is about to change everything! This isn’t just a salad; it’s a hearty, wholesome meal packed with incredible textures and layers of flavor. We’re talking tender roasted sweet potatoes, crispy harissa-spiced chickpeas, deeply sweet caramelized onions, and a silky smooth roasted red pepper dressing, all served over a bed of massaged kale and topped with crumbled feta. I am completely obsessed with this Sweet Potato Kale Salad – the sweet caramelized onions and tangy dressing truly take it to the next level. It’s downright addicting and perfect for meal prep, a satisfying lunch, or a light yet substantial dinner, especially wonderful now that we’re enjoying these beautiful May days!

Why You’ll Love This Sweet Potato Kale Salad

• Incredible Flavor & Texture: A fantastic combination of sweet roasted sweet potatoes, crispy chickpeas, savory caramelized onions, tender kale, salty feta, and a creamy, smoky roasted red pepper dressing.
• Hearty & Satisfying: Substantial enough to be a main course salad, keeping you full and energized.
• Healthy & Nourishing: Loaded with nutrient-dense kale, sweet potatoes, chickpeas, and healthy fats.
• Perfect for Meal Prep: Components can be made ahead for easy assembly throughout the week.
• Showstopper Salad: Looks beautiful with all its colorful components – guaranteed to impress!

Ingredients for Sweet Potato Kale Salad

Here’s what you’ll need to create this amazing loaded kale salad. The full list with measurements is in the recipe card below.

Roasted Sweet Potatoes & Crispy Chickpeas

• Sweet potato, peeled and cubed (Vegetable)
• Chickpeas (canned), drained and rinsed (Beans)
• Olive oil (Oil)
• Kosher salt (Seasoning)
• Freshly cracked black pepper (Spice)
• Harissa seasoning (optional, for chickpeas) (From previous user recipe for similar bowl, great addition here)

Roasted Red Pepper Dressing

• Large red bell pepper (or 2 small) (Vegetable)
• White wine vinegar (Acid)
• Juice of lemon (Acid)
• Medium shallot, chopped (Aromatic)
• Clove garlic (Aromatic)
• Dijon mustard (Condiment)
• Honey (Sweetener)
• Extra virgin olive oil (Oil)
• Salt (Seasoning)
• Freshly cracked black pepper (Spice)

Caramelized Onions

• Medium or 1 large sweet yellow onion (Vegetable)
• Salted butter (Fat)
• Olive oil (Oil)
• Kosher salt (Seasoning)
• Freshly cracked black pepper (Spice)
• Light brown sugar (Sweetener)
• Balsamic vinegar (Acid)

Salad Base & Toppings

• Bundle curly kale, de-stemmed and chopped (Greens)
• Crumbled feta cheese (to taste) (Dairy)
• Optional Garnish: Fresh parsley, chives, toasted nuts/seeds

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the specific combination of flavors in this Sweet Potato Kale Salad, but it’s wonderfully adaptable:

• Different Greens: Use spinach or arugula instead of kale (no need to massage these as intensely).
• Add Grains: Toss in some cooked quinoa or farro for an even heartier salad.
• Different Cheese: Use crumbled goat cheese or shaved Parmesan instead of feta. Omit cheese for vegan.
• Add Nuts/Seeds: Sprinkle with toasted pecans, walnuts, or pumpkin seeds (pepitas) for extra crunch.
• Make it Spicier: Add more harissa seasoning to the chickpeas or a pinch of red pepper flakes to the dressing.
• Different Beans: Use roasted cannellini beans instead of chickpeas.

How to Make Sweet Potato Kale Salad

Making this impressive Sweet Potato Kale Salad involves preparing its delicious components separately, then bringing them all together:

Roast Pepper for Dressing & Roast Sweet Potatoes/Chickpeas

1. Roast Pepper: First, I get the pepper roasting for the dressing. I preheat my oven’s broiler to high. I place the whole red bell pepper(s) on a baking sheet and place it under the broiler. I let the peppers blacken all over, turning them every 5-10 minutes with tongs. This usually takes about 25-30 minutes total. Once the peppers are completely blackened, I remove them from the heat, place them in a bowl, and cover tightly with plastic wrap (or place in a paper bag and close it). I let them steam and cool until I can handle them. Then, I peel off all the blackened skin (it should come off easily!), remove the stem and seeds. I set the roasted pepper flesh aside.
2. Roast Sweet Potatoes & Chickpeas: I lower the oven temperature to 425°F (220°C). I line a large baking sheet with parchment paper.
3. I add the cubed sweet potatoes and the drained, rinsed, and thoroughly dried chickpeas to the baking sheet (keeping them somewhat separate if preferred, or mixing). I drizzle them with about 2 tablespoons of olive oil, season generously with kosher salt, freshly cracked black pepper, and the optional harissa seasoning (for the chickpeas). I toss everything well to ensure it’s evenly coated.
4. I roast for 25-30 minutes, stirring or shaking the pan halfway through, until the chickpeas are crispy and golden, and the sweet potatoes are tender and have nice golden edges.

Caramelize the Onions

1. While the vegetables and chickpeas are roasting, I make the incredible caramelized onions. In a large heavy-bottomed pot or Dutch oven, I heat 1 tablespoon of olive oil and the 2 tablespoons of salted butter over medium heat.
2. I add the sliced onions, ½ teaspoon of kosher salt, and some pepper, and stir to combine. I let the onions “sweat” and soften for a minute or two.
3. Then, I add the light brown sugar. I continue to cook the onions over medium to medium-low heat for about 40-45 minutes, stirring frequently (especially towards the end to prevent burning), until they are deeply golden brown, sweet, and beautifully caramelized.
4. In the last few minutes of cooking, I stir in the 1 tablespoon of balsamic vinegar and continue to sauté for a couple more minutes until it’s mostly absorbed. I remove from heat and let cool slightly.

Make the Roasted Red Pepper Dressing

1. To my blender, I add the peeled roasted red pepper flesh, white wine vinegar, fresh lemon juice, chopped shallot, garlic clove, Dijon mustard, honey, ½ cup extra virgin olive oil, 1 teaspoon salt, and some freshly cracked black pepper.
2. I blend on high speed until the dressing is completely smooth and creamy. I taste and season with additional salt and pepper if desired.

Assemble the Salad

1. In a very large salad bowl, I add the chopped and de-stemmed kale. I drizzle it with a few tablespoons of the prepared roasted red pepper dressing, a generous pinch of salt, and some freshly cracked black pepper.
2. Using my clean hands, I massage the kale with the dressing and seasoning for 1-2 minutes. This tenderizes the kale significantly and makes it much more pleasant to eat raw.
3. To the massaged kale, I add the cooled caramelized onions, the roasted sweet potatoes, and the crispy chickpeas.
4. I sprinkle over a couple of handfuls of crumbled feta cheese.
5. I season again lightly with cracked pepper.
6. I drizzle with my desired amount of the remaining roasted red pepper dressing and toss gently to combine all the delicious components.
7. Serve!

Tips and Tricks for the BEST Kale Salad

Here are my secrets for making this Sweet Potato Kale Salad truly unforgettable:

• Massage Your Kale!: This is non-negotiable for a raw kale salad. It breaks down the tough fibers, making it tender and less bitter.
• Dry Chickpeas Well: For crispy roasted chickpeas, pat them very dry with paper towels after rinsing.
• Caramelize Onions Low & Slow: True caramelization takes time and patience over medium-low heat. Don’t rush it! The deep flavor is worth it.
• Roast Pepper Properly: Get a good char on the bell pepper for easy peeling and smoky flavor. Steaming it in a covered bowl after roasting helps loosen the skin.
• Layer Flavors: Season each component lightly (squash/chickpeas, onions, kale) as you go for a well-seasoned final salad.

How to Serve

This Sweet Potato Kale Salad is hearty enough to be a main course! Serve it:

• As a Main Course Salad: A fantastic vegetarian meal on its own.
• With Protein: Wonderful with a piece of grilled salmon or chicken on top for an even heartier meal.
• For Meal Prep: Keep components separate and assemble just before eating for best texture.
• As a Show-Stopping Side Dish: Perfect for holiday dinners or special occasions.

Serve slightly warm (with freshly roasted components) or at room temperature.

Make Ahead and Storage

This salad is excellent for prepping components in advance!

• Roasted Veggies/Chickpeas: Roast sweet potatoes and chickpeas up to 3 days ahead; store covered in the fridge. Re-crisp chickpeas briefly in oven/air fryer if desired.
• Caramelized Onions: Can be made up to 5 days ahead; store covered in the fridge.
• Dressing: Make the roasted red pepper dressing up to 5 days ahead; store covered in the fridge. Whisk well before using.
• Kale: Wash, de-stem, and chop kale ahead. Massage just before assembling or up to a day ahead (it holds up well once massaged).
• Assembly: Assemble the salad closer to serving or store dressed salad for up to 2 days (kale is sturdy!). Add feta just before serving for best texture.

FAQs about Sweet Potato Kale Salad

• Can I use a different type of squash or potato?
  • Yes! Roasted butternut squash or even roasted regular potatoes (like Yukon Gold) would be delicious substitutes for sweet potatoes.
• What if I don’t have fresh kale?
  • You could try using another sturdy green like shaved Brussels sprouts or very thinly sliced collard greens (massaged well). Baby kale or spinach would be more delicate and best added just before serving without a vigorous massage.
• Is this salad spicy?
  • It depends on your harissa seasoning (if using). The rest of the ingredients are not inherently spicy. Add red pepper flakes to the dressing or chickpeas if you like more heat.

Enjoy this incredibly flavorful, textural, healthy, and satisfying Sweet Potato Kale Salad with Crispy Chickpeas, Caramelized Onions, and Roasted Red Pepper Dressing! It’s a salad that eats like a meal.

Sweet Potato Kale Salad with Crispy Chickpeas, Caramelized Onions, and Roasted Red Pepper Dressing

• Author: Caoimhe Byrne
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4-6 1x
• Category: Dinner, Healthy, Lunch, Main, Main Course, Salad, Side, Side Dish
• Cuisine: American

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Description

This Sweet Potato Kale Salad features roasted sweet potatoes, crispy chickpeas, sweet caramelized onions, and a silky smooth roasted red pepper dressing! It’s hearty enough to be a main course but also wonderful as a side. The sweet caramelized onions and tangy dressing really take it to the next level – it’s downright addicting!

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Ingredients

Scale 1x2x3x

For the Roasted Sweet Potatoes & Crispy Chickpeas:

• 1 medium sweet potato, peeled and cubed (approx. ½–¾ inch cubes)
• 1 (14.5 ounce) can chickpeas, drained, rinsed, and patted very dry
• 2 tablespoons olive oil
• 1 teaspoon kosher salt (divided, for potatoes & chickpeas)
• Freshly cracked black pepper (for potatoes & chickpeas)

For the Caramelized Onions:

• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 2 medium or 1 large sweet yellow onion, thinly sliced
• 1/2 teaspoon kosher salt
• Freshly cracked black pepper
• 1 tablespoon packed light brown sugar
• 1 tablespoon balsamic vinegar

For the Roasted Red Pepper Dressing:

• 1 large red bell pepper (or 2 small)
• 3 tablespoons white wine vinegar
• Juice of 1/2 a lemon
• 1 medium shallot, roughly chopped
• 1 clove garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon honey (or maple syrup)
• 1/2 cup extra virgin olive oil
• 1 teaspoon salt
• Freshly cracked black pepper

For Salad Assembly:

• 1 bundle curly kale, tough stems removed, leaves de-stemmed and chopped
• Crumbled feta cheese, to taste (for topping)

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Instructions

• Roast Red Pepper for Dressing:

  • Preheat your oven’s broiler to high. Position an oven rack so the pepper(s) will be a few inches from the element.
  • Place the whole red bell pepper(s) on a baking sheet. Broil, turning every 5-10 minutes with tongs, until the skin is blackened and blistered on all sides (about 25-30 minutes total).
  • Once blackened, transfer the hot pepper(s) to a bowl and cover tightly with plastic wrap (or place in a paper bag and close it). Let steam for 10-15 minutes.
  • Once cool enough to handle, peel off all the blackened skin. Remove the stem and seeds. Set the roasted pepper flesh aside.
  • Adjust Oven: Lower the oven temperature to 425°F (220°C) for the sweet potatoes and chickpeas.

• Roast Sweet Potatoes and Chickpeas:

  • Line a large baking sheet with parchment paper.
  • Add the cubed sweet potatoes to one side of the baking sheet. Add the drained, rinsed, and thoroughly patted dry chickpeas to the other side.
  • Drizzle the sweet potatoes with 1 tablespoon of olive oil, sprinkle with about 1/2 teaspoon kosher salt and pepper; toss to coat.
  • Drizzle the chickpeas with the remaining 1 tablespoon of olive oil, sprinkle with the remaining 1/2 teaspoon kosher salt, pepper, and any desired spices (like paprika or cumin, optional). Toss to coat.
  • Spread both in a single layer. Roast at 425°F (220°C) for 25-30 minutes, tossing halfway through, until chickpeas are crispy and sweet potatoes are tender and golden.

• Make Caramelized Onions (While Sweet Potatoes/Chickpeas Roast):

  • In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat.
  • Add the thinly sliced onions, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Stir to combine.
  • Let the onions sweat for a minute or two, then add the brown sugar.
  • Cook over medium to medium-low heat for 40-45 minutes, stirring frequently (every 5-10 minutes), until deeply golden brown, soft, and caramelized. Adjust heat as necessary to prevent burning.
  • In the last few minutes of cooking, stir in the balsamic vinegar and continue to sauté for a few minutes more until it’s mostly absorbed. Remove from heat and let cool slightly.

• Make Roasted Red Pepper Dressing:

  • To a blender or food processor, add the peeled roasted red pepper(s), white wine vinegar, lemon juice, chopped shallot, garlic clove, Dijon mustard, honey, 1/2 cup olive oil, 1 teaspoon salt, and pepper.
  • Blend until completely smooth and creamy. Taste and adjust seasoning with additional salt, pepper, or honey if desired.

• Assemble the Salad:

  • Add the chopped kale to a large salad bowl. Add a few tablespoons of the roasted red pepper dressing, a generous pinch of salt, and freshly cracked black pepper. Massage the dressing into the kale with clean hands for 1-2 minutes to tenderize it.
  • Top the massaged kale with the cooled caramelized onions, roasted sweet potatoes, and crispy chickpeas.
  • Add crumbled feta cheese to taste.
  • Season again with a little freshly cracked black pepper.
  • Drizzle with the desired amount of the remaining red pepper dressing.

• Serve: Toss gently if desired, or serve as is.

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Notes

• Roasting Peppers: You can also roast peppers directly on a gas burner or grill until charred. Steaming helps loosen the skin.
• Drying Chickpeas: Ensuring chickpeas are very dry before roasting helps them get crispy.
• Caramelizing Onions: This takes patience! Low and slow heat with frequent stirring is key.
• Kale: Massaging the kale with some dressing and salt helps break down its tough fibers, making it more tender and pleasant to eat raw.
• Make-Ahead: Roasted vegetables, caramelized onions, and dressing can be made up to 3 days ahead and stored separately in the refrigerator. Assemble salad just before serving.
• Storage: Assembled salad is best eaten within a day. Store leftovers in the refrigerator.