I recently tried making Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe, and wow—it was a game-changer! The combination of roasted sweet potatoes and chickpeas with creamy cashew kale is comfort in a bowl.
Massaging the kale seemed odd at first, but it really softens the leaves and makes every bite so flavorful. I loved how easy it was to throw together and how fresh it tasted, perfect for lunch or a light dinner.
Honestly, this is one recipe I keep coming back to. If you enjoy hearty chicken meals, you might also enjoy the Easy Chicken Fried Chicken Recipe for a crispy, flavorful twist.
Ingredients
Here’s everything you’ll need to make this vibrant salad. I like to pick fresh produce and quality nuts—it really makes a difference in flavor.
- 2 large sweet potatoes (about 500g), peeled and cut into bite-size chunks – use firm, orange-fleshed sweet potatoes for natural sweetness.
- 1 tin (400g) chickpeas, drained and rinsed – canned chickpeas save time, but fresh-cooked is even better.
- 1 teaspoon ground cumin – adds a warm, earthy flavor to the roasted vegetables.
- 1 teaspoon paprika – gives a subtle smokiness; smoked paprika works beautifully too.
- 200g kale, roughly chopped – choose fresh, vibrant leaves; avoid frozen kale for best texture.
- Pinch of chili flakes, optional – for a gentle heat kick.
- Drizzle of olive oil – for roasting and massaging the kale.
- Salt and pepper, to taste – I prefer sea salt for a natural flavor boost.
- Handful of chopped fresh parsley – adds freshness and color.
For the dressing:
- 150g cashews – soak them for 2 hours if you want a super creamy texture.
- 2 roasted garlic cloves – roasting brings out a mellow sweetness.
- 6 tablespoons almond milk – unsweetened for a smooth, neutral base.
- 1 tablespoon nutritional yeast, optional – adds a cheesy, umami flavor.
- 2 teaspoons smooth Dijon mustard – balances the richness with a mild tang.
- Juice of 1 lemon – brightens up the dressing.
- Pinch of salt – enhances all the flavors.
Note: serves 2–4
Variations
You can tweak this salad depending on dietary needs or flavor preferences:
- Swap cashews for sunflower seeds or tahini for a nut-free version.
- Use coconut or oat milk instead of almond milk for a slightly sweeter dressing.
- Add roasted bell peppers or zucchini for extra veggies.
- Sprinkle pomegranate seeds for a pop of color and natural sweetness.
- Mix in cooked quinoa for a more filling, protein-rich salad. You can also enjoy similar flavors with the Cheesy Bruschetta Chicken Cutlets Recipe for a warm, cheesy meal.
Cooking Time
This recipe is quick and fuss-free:
- Prep Time: 10 minutes
- Cooking Time: 25–30 minutes
- Total Time: 35–40 minutes
Equipment You Need
- Oven – for roasting sweet potatoes and chickpeas.
- Baking tray – spreads ingredients evenly for perfect roasting.
- Blender – to create the creamy cashew dressing.
- Large mixing bowl – for massaging the kale and combining ingredients.
- Knife and chopping board – essential for prepping vegetables.
How to Make Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
Roast the Sweet Potatoes and Chickpeas
Start by preheating your oven to 190°C (375°F, fan). Toss the sweet potato chunks and chickpeas with olive oil, cumin, paprika, and a pinch of salt. Roast them for 30–35 minutes until the sweet potatoes are tender and slightly golden.
Prepare the Dressing
While the vegetables roast, blend the cashews, roasted garlic, almond milk, Dijon mustard, lemon juice, nutritional yeast, and salt until smooth. The result should be creamy and thick, perfect for coating the kale.
Massage the Kale
Place the chopped kale in a large bowl, drizzle with olive oil, and sprinkle a little salt. Massage with your hands for 2–3 minutes until the leaves soften and darken. This makes the kale tender and able to absorb the dressing beautifully.
Combine Salad and Serve
Pour the dressing over the massaged kale and mix gently. Add the roasted sweet potatoes and chickpeas once cooled slightly. Finish with fresh parsley, a sprinkle of chili flakes, and a crack of black pepper before serving.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks really elevate this dish:
- I like to roast the sweet potatoes until edges are slightly caramelized—it adds depth.
- Massaging the kale thoroughly makes every bite soft and flavorful.
- Let the roasted veggies cool a bit before tossing; it keeps the salad from getting mushy.
- Add a drizzle of extra virgin olive oil right before serving for a glossy finish.
How to Serve Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
This salad looks as good as it tastes. Serve it in a wide, shallow bowl to show off the colorful veggies. Garnish with fresh parsley and sprinkle chili flakes for a pop of color. I also love topping it with roasted seeds or crumbled vegan feta for texture.
Nutritional Information
This salad is not only delicious but packed with nutrients:
- Calories: ~450 per serving
- Protein: 12g
- Carbohydrates: 50g
- Fat: 20g
Make Ahead and Storage
Storing
I usually keep the salad in an airtight container in the fridge for up to 3 days. The flavors develop even more after sitting for a few hours.
Freezing
The roasted sweet potatoes and chickpeas can be frozen separately, but I wouldn’t freeze the kale with dressing—it becomes watery upon thawing.
Reheating
Warm the roasted sweet potatoes and chickpeas in the oven before tossing with fresh kale and dressing for a fresh taste.
Why You’ll Love This Recipe
Here’s why I keep making it over and over:
- Quick and simple: Ready in under 40 minutes, perfect for busy days.
- Flexible ingredients: Easy to swap nuts, milk, or veggies.
- Nutrient-rich: Full of fiber, protein, and healthy fats.
- Crowd-pleaser: Great for lunches, dinners, or potlucks.
- Flavorful and creamy: The cashew dressing makes the kale irresistibly creamy without dairy.
Deliciously Ella’s Creamy Kale and Sweet Potato Salad Recipe
Ingredients
Method
- Start by preheating your oven to 190°C (375°F, fan). Toss the sweet potato chunks and chickpeas with olive oil, cumin, paprika, and a pinch of salt. Roast them for 30–35 minutes until the sweet potatoes are tender and slightly golden.
- While the vegetables roast, blend the cashews, roasted garlic, almond milk, Dijon mustard, lemon juice, nutritional yeast, and salt until smooth. The result should be creamy and thick, perfect for coating the kale.
- Place the chopped kale in a large bowl, drizzle with olive oil, and sprinkle a little salt. Massage with your hands for 2–3 minutes until the leaves soften and darken. This makes the kale tender and able to absorb the dressing beautifully.
- Pour the dressing over the massaged kale and mix gently. Add the roasted sweet potatoes and chickpeas once cooled slightly. Finish with fresh parsley, a sprinkle of chili flakes, and a crack of black pepper before serving.
Notes
- I like to roast the sweet potatoes until edges are slightly caramelized—it adds depth.
- Massaging the kale thoroughly makes every bite soft and flavorful.
- Let the roasted veggies cool a bit before tossing; it keeps the salad from getting mushy.
- Add a drizzle of extra virgin olive oil right before serving for a glossy finish.
