Harissa Sweet Potato Kale Salad
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This Harissa Sweet Potato Kale Salad is layered with kale, lentils, vegan honey mustard dressing and crispy roasted sweet potatoes.
This Harissa Sweet Potato Kale Salad is a healthy fall dinner that is packed with protein, veggies and the BEST vegan honey mustard dressing! You get a teeny bit of kick from roasting the sweet potatoes in some harissa paste. And the dressing adds the best tang. This is a great holiday side dish or healthy main dish!
Step One: Roast the Sweet Potatoes
The sweet potatoes in this recipe are absolutely delicious! The outside gets a nice crust, the inside is super tender. They are the perfect bite!
Here is what you need:
- sweet potatoes
- olive oil
- garlic powder
- onion powder
- smoked paprika
- salt & pepper
- harissa paste
Add everything to a bowl and toss to coat. Transfer to a baking sheet and place in the oven for 20 minutes, flipping halfway. Remove from the oven and allow to cool slightly.
Step Two: Make the Dressing
I am soooo in love with this salad dressing. It is my take on honey mustard and it has the perfect balance of sweetness and tartness. You’re going to love it!
Here is what you need:
- olive oil
- dijon mustard
- apple cider vinegar
- agave – or sub maple syrup
- garlic
- salt & pepper
Add everything to a bowl (or a jar) and whisk until combined. Give it a taste and adjust the vinegar, agave and mustard to your liking!
Step Three: Assemble & Serve
To assemble, add the kale, lentils, red onion, parmesan & parsley (this adds so much freshness) to a large bowl. Pour over 3/4 of the dressing and toss to coat. Top with the potatoes.
I like to have the leftover dressing on the side in case anyone wants some extra on top.
You can serve this salad at room temp or chilled, which makes the leftovers perfect for next day lunches!
Tips & Tricks
If you are sensitive to heat use less harissa paste. I used 3 teaspoons and it wasn’t overly spicy.
I bought my lentils pre-cooked from the produce section. If you want to make them from scratch, allow them to cool completely before adding them to the salad.
This will probably make more dressing than you need. Add as much as you like to the salad and keep the leftovers in the fridge for 3-5 days.
Need more recipe inspo? Check these out:
Harissa Sweet Potato Kale Salad
Ingredients
FOR THE SWEET POTATOES
- 2 medium sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1-3 teaspoons harissa paste see notes
FOR THE VEGAN HONEY MUSTARD DRESSING
- 1/2 cup olive oil
- 4 tablespoons dijon mustard
- 4 tablesooons apple cider vinegar
- 2 tablespoons agave or sub maple syrup
- 2 small cloves garlic finely minced
- 1/2 teaspoon pepper
- salt to taste
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to a bowl and toss to coat. Transfer to the baking sheet and place in the oven for 20 minutes (on the center rack), flipping halfway. Remove from the oven and allow to cool slightly.
- While the potatoes are cooking, prepare the dressing. Add everything to a bowl and whisk until combined. Taste and adjust the seasonings as needed. Set aside.
- To assemble, add the kale, lentils, onions, parmesan & parsley to a large bowl. Pour over 3/4 of the dressing and toss to coat. Top with the potatoes.
- Serve chilled or at room temperature with the remaining dressing on the side.
Video
Notes
- If you are sensitive to heat use less harissa paste. I used 3 teaspoons and it wasn’t overly spicy.
- I bought my lentils pre-cooked from the produce section. If you want to make them from scratch, allow them to cool completely before adding them to the salad.
- This will probably make more dressing than you need. Add as much as you like to the salad and keep the leftovers in the fridge for 3-5 days.
The dressing and sweet potatoes are 10/10 seriously. I didn’t have lentils but I subbed mung beans and it was delicious. Super hearty, will def make again 🙂
Thanks Lana! So glad you liked it!
Loved it so much I’m serving again tonight. It’s a keeper!!!
Thanks so much Karen! So glad you liked it!!
Made this tonight and it was fabulous!! I only used 1/2 tsp of the Harissa paste and it was perfect for us. Also, since it was cold outside I threw the dressed Kale with the lentils on top of the sweet potatoes in the oven for an extra 5 min. Didn’t have vegan cheese added parmesan. The recipe doesn’t say shallots but I saw something similar in the video so I added. Wouldn’t change a thing. We both enjoyed it so much. Dressing is delicious (glad there is extra)!
Thanks Karen! And good catch – those were red onions, I updated the recipe. So glad you liked it!