I’ve been experimenting with more plant-based meals lately, and I have to tell you—this Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe completely won me over.
The mix of roasted sweet potatoes, spiced chickpeas, and velvety cashew dressing is just irresistible. I love how soft, massaged kale soaks up all the flavor. It’s fresh, filling, and perfect for a light lunch or a side at dinner.
If you’re exploring more hearty, creamy dishes, you might also enjoy The Best Creamy Seafood Chowder Recipe for a rich, comforting option. Honestly, this salad has become my go-to whenever I want something healthy yet indulgent.
Ingredients
Here’s everything you need to make this salad taste amazing. I’ve added some tips based on my experience.
For the salad
- 2 large sweet potatoes (about 500g), peeled and cut into bite-size pieces – fresh sweet potatoes roast best, frozen can be watery
- 400 g tin of chickpeas, drained and rinsed – rinsing removes excess salt and improves flavor
- 1 teaspoon ground cumin – adds warm, earthy notes
- 1 teaspoon paprika – smoky paprika works beautifully
- 200 g kale, roughly chopped – fresh kale is best, avoid pre-washed bags which can be limp
- 1 pinch of chili flakes, optional – for a subtle kick
- 1 drizzle of olive oil – helps roast the vegetables and coat the kale
- Salt and pepper, to taste – season gradually to taste
- A handful of fresh parsley, chopped – adds a burst of freshness
For the dressing
- 150 g cashews – soak for 2 hours if your blender isn’t super powerful
- 2 roasted garlic cloves – roasting brings out sweetness
- 6 tablespoons almond milk – adjust for creaminess
- 1 tablespoon nutritional yeast, optional – adds a subtle cheesy flavor
- 2 teaspoons Dijon mustard – smooth and tangy
- Juice of 1 lemon – brightens the flavor
- 1 pinch of salt – balances all ingredients
Note: Serves 2–4 generously. You can also enjoy a dessert to finish your meal, like the Orange Creamsicle Cake Recipe for a sweet, citrusy treat.
Variations
I love mixing things up, so here are some ways you can tweak this salad:
- Swap almond milk for oat milk or soy milk for a different creamy base.
- Replace cashews with blanched almonds for a nutty twist.
- Add roasted pumpkin seeds or sunflower seeds for crunch.
- For extra protein, toss in cooked quinoa or grilled tofu.
- Use smoked paprika instead of regular for a smoky depth.
Cooking Time
This salad comes together quickly:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Baking tray – for roasting sweet potatoes and chickpeas evenly
- Blender – for smooth, creamy cashew dressing
- Large mixing bowl – for massaging kale and combining all ingredients
- Knife and chopping board – for prep
How to Make Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
Roast the sweet potatoes and chickpeas
Preheat your oven to 190°C (375°F). Toss the sweet potatoes and chickpeas with olive oil, cumin, paprika, and salt. Roast for 30–35 minutes until the sweet potatoes are tender and slightly caramelized.
Prepare the creamy dressing
While the vegetables roast, blend the cashews, roasted garlic, almond milk, Dijon mustard, lemon juice, nutritional yeast, and salt. Keep blending until smooth and silky. Taste and adjust seasoning if needed.
Massage the kale
Place the chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Use your hands to rub the leaves for a few minutes until they soften and become tender. This step is key for a creamy texture.
Combine everything
Pour the dressing over the massaged kale and gently mix using your hands. Add the roasted sweet potatoes and chickpeas, toss gently, then top with fresh parsley, black pepper, and optional chili flakes.
Additional Tips for Making this Recipe Better
- I always roast sweet potatoes on parchment paper to prevent sticking.
- Massaging the kale is my secret trick—it makes the salad taste indulgent without extra cream.
- I like letting the roasted veggies cool slightly before tossing them in; it keeps the kale from wilting too much.
- Adding a splash of lemon juice right before serving brightens up all the flavors.
How to Serve Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
This salad is beautiful served in a wide, shallow bowl to show off the roasted orange sweet potatoes against the deep green kale. Garnish with extra parsley and a sprinkle of chili flakes for color. It’s perfect as a lunch, a side dish, or even a light dinner. I sometimes serve it with warm crusty bread for a complete meal.
Nutritional Information
Here’s a snapshot of the key nutrition per serving:
- Calories: ~350 kcal – satisfying without being heavy
- Protein: 10 g – from cashews and chickpeas
- Carbohydrates: 45 g – slow-release energy from sweet potatoes
- Fat: 15 g – healthy fats from nuts and olive oil
Make Ahead and Storage
- Refrigerating: Store in an airtight container in the fridge for up to 2 days. The flavors actually improve a little after sitting.
- Freezing: I don’t recommend freezing this salad; kale and dressing texture may change.
- Reheating: Warm the roasted sweet potatoes separately if needed, then mix into cold kale and dressing for best texture.
Why You’ll Love This Recipe?
Here’s why I keep coming back to this salad:
- Quick and easy to prepare – perfect for busy weekdays.
- Creamy and indulgent, yet fully plant-based.
- Highly versatile – swap ingredients to suit your pantry.
- Nutritious and filling – keeps me energized for hours.
- Stunning colors – perfect for serving to friends or family.