This warm Honey Mustard Kale Salad is a bursting with fall, harvest salad! Filled with roasted sweet potato and chickpeas, kale, quinoa, pumpkin seeds, golden raisins, spices, and the creamiest dairy free Honey Mustard Dressing!

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Making This Colorful Harvest Salad

Preheat the oven to 400℉. 

Start by peeling and cutting the sweet potato into small cubes. Cut the ingredients depending on the size of pieces you prefer in a salad! I love a salad with smaller chunks so I usually cut these rather small! This also allows them to caramelize and get a nice crisp in the oven!

Add the cubed sweet potatoes and can of chickpeas to a large bowl. Toss them in olive oil and about a teaspoon of garlic salt. Any other favorite spices can be added at this time!

Get out a large baking sheet, cover it in parchment paper, and spread the sweet potato and chickpeas evenly on the parchment paper. When you do this, try to spread them out! They will bake to be crispier, and in my opinion, tastier!

Bake for about 25 minutes. This will definitely take the longest, so be sure to start right away. I like to bake for about 20 minutes and broil for the last 5 minutes. By doing this, the sweet potatoes have an amazing crispy shell—this method enhances their sweetness as well! If you do this, set a timer! I’ve forgotten about something broiling in the oven far too many times!

Now, cook the quinoa. Add a cup of water with salt and a cup of quinoa to a small pot, cover, and boil until all of the water is soaked up. If the quinoa needs to cook longer, add a bit of water at a time and let it continue to boil.

Now That Everything Is Cooking

You’re going to LOVE the Honey Mustard dressing on this Honey Mustard Kale Salad! One of the best parts is there’s no heating, blending, anything like that involved!

To make the Honey Mustard Dressing, combine all of the ingredients in a small bowl and stir/shake well! Also, taste test!

Once all of the ingredients are ready to go, add 2 cups of kale to a large bowl. Take the roasted sweet potatoes and chickpeas out of the oven and them to the kale! Add the golden raisins (my favorite part), pumpkin seeds, and the honey mustard dressing. Sprinkle some feta over top and serve the delicious Honey Mustard Kale Salad! *Chef’s Kiss*

To be completely honest, I am obsessed with this salad! Truly, when it’s sitting in the fridge—I crave it and want it for every single meal.

What Makes A Harvest Salad?

In the world of cooking, the harvest salad is like the season of fall itself! A beautiful compilation of colors, textures, and flavors. These salads are not just any old dish or salad, but a beautiful creation of autumn’s delicacies!

A bed of crisp, dark greens. Maybe some arugula or kale. Now, the colors of the season must be celebrated—roasted butternut squash, sweet potato, beets! Their earthy flavors and sweetness perfectly complimenting the greens!

The salad’s is composed of nuts and seeds, like toasted pecans and pumpkin seeds, bringing the most amazing crunch with each bite!

What would a harvest salad be without a tangy cheese! An optional add in but one that harmonizes with the roasted vegetables and adds a rich surprise to the fall masterpiece! Meanwhile, dried fruit, my absolute weakness, adds a burst of sweet but tart to the table!

And what is a salad without its dressing? A perfectly balanced vinaigrette, with a hint of stone ground mustard and maple syrup! The dressing is what ties everything together to make a beautiful Harvest Salad.

Here’s another one of my favorite Harvest Salad recipes!

Cliché But Delish

With all that to say—it’s the season for the Harvest Salad, and you bet I compiled a version of my own! While this recipe may fall into the category of a cliche Harvest Salad—it seriously can’t be beat! The ingredients are simple, it’s such an easy meal to throw together and add a little protein, the ingredients aren’t just simple—but so incredibly healthy, and the dressing is unmatched.

Speaking of protein, this salad goes so well with chicken or salmon! I like to make a honey mustard marinade. I’ll let you in on a little secret—I use this Honey Mustard Dressing as the marinade! Let the chicken or salmon marinade for at least 2 hours. To cook—heat up a pan on medium heat and add the protein & all of the marinade. Cover until all of the liquid has evaporated, then cook until each side gets crispy and candied from the marinade!

Enjoy!

Fall is in full swing in Colorado (hence the salad) and I am seriously enjoying every minute of it! The weather in Colorado during these months is dreamy! I hope you’re having an amazing season wherever you are and enjoy this absolutely delicious Honey Mustard Kale Salad! If you decide to make it—be sure to tag me on Instagram with photos! I love to see the things you make!🧡🍂