Name: Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegetarian
Ingredients: 2 large (500g) sweet potatoes, peeled and cut into bite-size pieces; 400 g tin of chickpeas, drained and rinsed; 1 teaspoon ground cumin; 1 teaspoon paprika; 200 g kale, roughly chopped; 1 pinch chilli flakes (optional); 1 drizzle olive oil; Salt and pepper, to taste; A handful of chopped fresh parsley; 150 g cashews; 2 roasted cloves of garlic; 6 tablespoons almond milk; 1 tablespoon nutritional yeast (optional); 2 teaspoons smooth Dijon mustard; Juice of 1 lemon; 1 pinch salt

Jump to Recipe

If you’re looking for a vibrant, nourishing salad that bursts with flavor and comfort, look no further than Deliciously Ella’s Creamy Kale and Sweet Potato Salad. This dish effortlessly combines tender roasted sweet potatoes and spiced chickpeas with a luscious, velvety cashew dressing that wraps every bite in creamy goodness. The freshness of kale and parsley adds the perfect green crunch while a kick of spice brings it all alive. It’s a brilliant way to enjoy a wholesome meal that’s as satisfying as it is deliciously healthy, making it a favorite to share and savor any day of the week.

Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here is simple yet vital, working together to create layers of texture, flavor, and color in this salad. From the sweetness of roasted potatoes to the creamy nuttiness of the dressing, these components are easy to find but essential to achieving that perfect balance.

2 large sweet potatoes (500g), peeled and cut: They deliver natural sweetness and a hearty texture once roasted to tender perfection.
400g tin of chickpeas, drained and rinsed: These add protein and a lovely bite paired with warming spices.
1 teaspoon ground cumin: Brings a warm, earthy undertone that complements the sweetness of the potatoes.
1 teaspoon paprika: Adds a mild smokiness, enhancing the roasted flavor.
200g kale, roughly chopped: The leafy backbone, providing a sturdy yet tender green base rich in nutrients.
1 pinch chilli flakes (optional): For those who want a gentle kick to brighten the dish.
Olive oil as needed: Helps roast the veggies to crispy edges and tender insides.
Salt and pepper, to taste: Simple seasonings that bring out all the vibrant flavors.
A handful of chopped fresh parsley: Offers an herbaceous pop of freshness at the end.
150g cashews: The base of the creamy dressing, soaking up all the bright and tangy flavors.
2 roasted garlic cloves: Roasting softens the garlic’s edge, adding mellow depth to the dressing.
6 tablespoons almond milk: Lightens the cashew cream, making it perfectly pourable yet rich.
1 tablespoon nutritional yeast (optional): Adds a subtle cheesy note and extra nutrition.
2 teaspoons smooth Dijon mustard: Lends a sharp, tangy brightness to cut through the richness.
Juice of 1 lemon: Vibrant acidity that keeps the salad fresh and lively.
1 pinch of salt: To balance the dressing flavors beautifully.

How to Make Deliciously Ella’s Creamy Kale and Sweet Potato Salad

Step 1: Roast the Sweet Potatoes and Chickpeas

First, preheat your oven to 190°C (375F) using the fan setting so everything cooks evenly. Toss the sweet potato chunks and chickpeas on a baking tray with olive oil, cumin, paprika, and a pinch of salt. Make sure every piece is well-coated – this is the secret to building flavor while roasting. Pop them in the oven for about 30 to 35 minutes until the sweet potatoes are tender and golden around the edges. The roasting process deepens their natural sweetness and crisps the chickpeas just right, adding an irresistible texture.

Step 2: Blend the Creamy Cashew Dressing

While the veggies roast, get started on the dressing. Throw the cashews, roasted garlic, almond milk, nutritional yeast if you’re using it, Dijon mustard, lemon juice, and a pinch of salt into a powerful blender. Blend until silky smooth and creamy. This luscious dressing will coat the kale and veggies with its dreamy texture, turning a simple salad into something utterly memorable.

Step 3: Massage the Kale

Put the roughly chopped kale into a large mixing bowl. Drizzle a little olive oil over it and sprinkle on some salt, then use your hands to massage the leaves gently for a few minutes. This step softens the tough kale fibers and makes the leaves wonderfully tender and easy to eat, transforming what can sometimes be a bitter green into a mellow, enjoyable base for your salad.

Step 4: Combine Dressing and Kale

Pour the creamy cashew dressing over the massaged kale and gently rub it into the leaves with your hands again. This ensures every bite of kale carries the rich, tangy, garlicky flavors of the dressing, making the greens burst with every mouthful.

Step 5: Toss in the Roasted Vegetables

Once the sweet potatoes and chickpeas come out of the oven, let them cool for a few minutes so they don’t wilt the kale too much. Then, toss these warm treasures through the dressed kale, mixing everything gently but thoroughly. The heat from the roasted ingredients lightly warms the kale, making the textures and flavors come alive in wonderful harmony.

Step 6: Finish with Fresh Herbs and Spice

Transfer the salad to a serving bowl and sprinkle with freshly chopped parsley, freshly cracked black pepper, and a pinch of chilli flakes if you like that extra heat. These final touches brighten the flavors and add a lovely fresh aroma that makes the salad truly shine.

How to Serve Deliciously Ella’s Creamy Kale and Sweet Potato Salad

Garnishes

Fresh parsley is a classic garnish here, giving a mild herbaceous kick, but you can also experiment by adding toasted pumpkin seeds for a nutty crunch or a sprinkle of pomegranate seeds for bursts of juicy sweetness. Each garnish brings a beautiful new layer of texture and color that makes the salad feel festive and inviting.

Side Dishes

This salad works brilliantly as a stand-alone meal, but it also pairs wonderfully with crusty sourdough bread to sop up every last bit of dressing. For a heartier feast, serve it alongside grilled tofu or roasted chicken for added protein while keeping the meal balanced and vibrant.

Creative Ways to Present

Serve the salad in individual mason jars layered with the cream dressing at the bottom to keep kale extra fresh until you’re ready to eat. Another fun idea is to serve it as a colorful platter by spreading the kale and then artistically arranging the roasted sweet potatoes and chickpeas on top, finished off with sprinklings of fresh herbs and seeds for a feast for the eyes as much as the palate.

Make Ahead and Storage

Storing Leftovers

You can keep leftovers of Deliciously Ella’s Creamy Kale and Sweet Potato Salad in an airtight container in the fridge for up to 2 days. The flavors will continue to meld, and the kale will soften further, making it a handy and tasty ready-to-go meal for busy days. Just give it a gentle toss before serving to refresh the texture.

Freezing

While the roasted sweet potatoes and chickpeas freeze well separately, the creamy kale salad is best enjoyed fresh. If you want to freeze leftovers, keep the dressing and kale salad components separate from the roasted veggies, then thaw and combine when you’re ready to eat for the freshest experience.

Reheating

To reheat, warm the roasted sweet potatoes and chickpeas gently in a pan or microwave until just heated through before mixing them back into the chilled kale and dressing. This prevents the kale from wilting too much and keeps the salad vibrant and texturally appealing.

FAQs

Can I use other greens instead of kale?

Absolutely! While kale adds a wonderful texture and nutrition, you can swap in spinach, Swiss chard, or even mixed salad greens for a different but equally delicious twist.

Is this salad suitable for a vegan diet?

Yes, Deliciously Ella’s Creamy Kale and Sweet Potato Salad is entirely plant-based, making it perfect for vegans and anyone seeking a wholesome, animal product-free meal.

How spicy is the salad with the chilli flakes?

The chilli flakes add just a gentle warmth that can be adjusted or left out altogether if you prefer milder flavors. They’re completely optional but recommended if you want that extra little zing.

Can I substitute the almond milk in the dressing?

Definitely! Use any plant-based milk like oat or soy milk, or even regular dairy milk if you’re not vegan. Just choose an unsweetened variety to keep the dressing balanced.

What makes the dressing so creamy without dairy?

The magic lies in the cashews, which when soaked and blended, create a rich, silky texture that mimics creamy dairy dressings without needing any milk or cream.

Final Thoughts

If you want a salad that’s fresh, creamy, and deeply satisfying, Deliciously Ella’s Creamy Kale and Sweet Potato Salad is an absolute must-try. It brings together wholesome ingredients with bold flavors and textures in a way that feels like a warm hug on a plate. Whether it’s for a quick lunch or a centerpiece at dinner, this salad has a way of turning simple ingredients into something truly special — so grab those sweet potatoes and kale, and dive in!

Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe

★★★★★

4.8 from 25 reviews

Author: Harper
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

A vibrant and nutritious creamy kale and sweet potato salad featuring roasted sweet potatoes and spiced chickpeas, combined with a rich cashew-based dressing. This plant-based recipe is packed with flavor and perfect as a wholesome lunch or side dish.

Instructions

Preheat Oven: Set your oven to 190°C (375°F) on fan setting to ensure even roasting for the sweet potatoes and chickpeas.
Roast Sweet Potatoes and Chickpeas: On a baking tray, combine the sweet potato chunks and drained chickpeas. Drizzle with olive oil, ground cumin, paprika, and a pinch of salt. Toss well to coat everything evenly. Roast in the preheated oven for 30-35 minutes until the sweet potatoes are tender and starting to soften.
Prepare Dressing: While the vegetables roast, add cashews, roasted garlic cloves, almond milk, nutritional yeast (if using), Dijon mustard, lemon juice, and salt into a powerful blender. Blend until you get a smooth, creamy dressing consistency.
Massage Kale: Place the kale in a large mixing bowl and drizzle with olive oil and a sprinkling of salt. Using your hands, massage the kale leaves gently for a few minutes until the leaves soften and darken in color. Pour the prepared dressing over the kale and continue to rub it into the leaves, ensuring the kale is well coated and tender.
Combine and Serve: Remove the roasted sweet potatoes and chickpeas from the oven and let them cool slightly. Toss them through the dressed kale in the mixing bowl. Transfer the salad to a serving bowl and garnish with chopped fresh parsley, a crack of black pepper, and a pinch of chilli flakes if desired for a spicy kick.

Notes

You can roast the garlic for the dressing for a sweeter, milder taste if desired.
Substitute almond milk with any other plant-based milk if preferred.
For extra protein, add some toasted pumpkin seeds or hemp seeds as a topping.
This salad is best eaten fresh but can be stored in the fridge up to 2 days in an airtight container.
Adjust the chilli flakes based on your spice preference or omit for a milder salad.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Salad
Method: Roasting and Mixing
Cuisine: Vegetarian, Plant-based