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Sweet potato and almond salad with honey-mustard dressing from above.

Sweet Potato and Almond Salad with Honey Mustard Dressing

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  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 minutes
  • Yield: 2-4 1x
  • Category: Salad
  • Method: Roast
  • Cuisine: American


Sweet potato and almond salad with honey-mustard dressing is a simple, satisfying and nutritious fall or winter meal. Gluten-free, paleo, and vegan-friendly.




  • 2 medium sweet potatoes, cut into ¾ inch pieces
  • 1 tablespoon extra virgin olive oil, coconut oil, or butter, plus a little olive oil to massage the kale
  • 1 small bunch of Lacinato kale (about 6 loosely packed cups), ribs removed, shredded and massaged with salt and olive oil
  • 1 apple, cored and chopped into 1/2 inch pieces
  • ¼ cup roasted almonds, roughly chopped
  • ¼ cup shredded parmesan (optional)

Honey-Mustard Dressing

  • 2 tablespoons Dijon mustard
  • 3 tablespoons lemon juice
  • 1 tablespoon honey or maple syrup
  • salt and pepper
  • 2 tablespoons extra virgin olive oil


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss the cut sweet potatoes with enough oil to lightly coat (about 1 tablespoon) and season with salt and pepper.
  3. Spread the sweet potatoes onto two baking sheets and roast until browned and crispy, about 25-30 minutes, tossing once halfway through. Let cool slightly.
  4. Roughly chop the massaged kale into smaller pieces.
  5. Make the dressing. Whisk mustard, lemon juice, salt, pepper and honey until smooth. While whisking, slowly drizzle in olive oil until emulsified.
  6. In a large bowl, mix together the kale, dressing, sweet potatoes, apple, and almonds. Garnish with shredded parmesan if using.