A simple and delicious salad filled with massaged kale, roasted sweet potatoes, chickpeas, and feta and topped with caramelized nuts.
Veggie-loaded salad filled with roasted veggies, warming spices, creamy feta, chickpeas, and caramelized pistachios and pine nuts.
2025 is the year of salads…well at least the year where I make and enjoy more salads. A good salad to me consists of a variety of soft, crunchy, and creamy textures.
This salad is made with a base of massaged kale topped with roasted onions and sweet potatoes, chickpeas, and feta. The star of this salad are the crunchy caramelized pistachios and pine nuts for topping.
How to make Sweet Potato & Kale Salad with Caramelized Nuts:
- Start by making the caramelized nuts. In a large skillet over medium-heat, toast the nuts until light brown and fragrant. Stir frequently to prevent burning. Add honey, sesame seeds, and salt and stir well to combine. Once the nuts start to clump up, remove from heat, and spread onto a parchment-lined baking sheet in a single layer. Once cool enough to handle, break into pieces. Set aside.
- Preheat oven to 425°F. Add sweet potato and onion to a large baking sheet. Toss with 1 tbsp oil, spices, ¾ tsp kosher salt, and few turns of black pepper. Roast for 20-25 minutes, flipping halfway through, until soft and caramelized.
- In a large mixing bowl, whisk together remaining 3 tbsp of olive oil with lemon juice, garlic, and 1 tsp kosher salt. Add kale and massage well until leaves are fully saturated. Toss in chickpeas, parsley, and feta. Taste and adjust seasoning as needed (salt and pepper). Serve salad topped with sweet potato, onion, and caramelized nuts.
Why you’ll love this Sweet Potato & Kale Salad with Caramelized Nuts:
- Filled with a variety of textures, including crunchy, soft, and creamy
- Made with roasted veggies tossed in delicious warming spices, including cumin, coriander, and chili powder
- Topped with the most addicting caramelized pistachios and pine nuts
- Easy and simple to make
- Oh so delicious!
Frequently asked questions:
Can I add in other roasted veggies?
Of course! This salad would also be good with roasted butternut squash or broccoli.
Can I sub for other nuts in the caramelized topping?
Yes! Caramelized pecans or walnuts would also be delicious.
How can I make this recipe vegan?
To make this recipe vegan, just sub the honey for maple syrup or agave and feta for vegan feta.
If you’re looking for more delicious salad recipes, you’ll also love this Roasted Zucchini & Corn Salad, this Roasted Lemon Feta Pasta Salad, and this Roasted Broccoli Farro Salad.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
A simple and delicious salad filled with massaged kale, roasted sweet potatoes, chickpeas, and feta and topped with sweet & crunchy caramelized nuts.
- ½ cup (62g) unsalted pistachios
- ½ cup (62g) unsalted pine nuts
- ¼ cup (40 ml) honey
- 1 tbsp sesame seeds
- ½ tsp flaky sea salt
- 1 large sweet potato, cut into ½" wedges
- 2 shallots, sliced
- 4 tbsp olive oil, divided
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground chili powder
- ½ tsp smoked paprika
- Juice from 1 lemon
- 3 cloves garlic, crushed
- 1 lb kale, roughly chopped
- 1-15 oz can chickpeas, drained and rinsed
- ½ cup crumbled feta
- ⅓ cup finely chopped fresh parsley
- Kosher salt
- Black pepper
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Start by making the caramelized nuts. In a large skillet over medium-heat, toast the nuts until light brown and fragrant. Stir frequently to prevent burning. Add honey, sesame seeds, and salt and stir well to combine. Once the nuts start to clump up, remove from heat, and spread onto a parchment-lined baking sheet in a single layer. Once cool enough to handle, break into pieces. Set aside.
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Preheat oven to 425°F. Add sweet potato and onion to a large baking sheet. Toss with 1 tbsp oil, spices, ¾ tsp kosher salt, and few turns of black pepper. Roast for 20-25 minutes, flipping halfway through, until soft and caramelized.
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In a large mixing bowl, whisk together remaining 3 tbsp of olive oil with lemon juice, garlic, and 1 tsp kosher salt. Add kale and massage well until leaves are fully saturated. Toss in chickpeas, parsley, and feta. Taste and adjust seasoning as needed (salt and pepper). Serve salad topped with sweet potato, onion, and caramelized nuts.
