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This Harissa Sweet Potato Kale Salad has become my personal go-to when I crave something hearty yet fresh. Each forkful brings spicy roasted sweet potatoes, protein-packed lentils, and crunchy kale together under a sweet and tangy vegan honey mustard dressing. It is perfect for busy nights or packed lunches but also shines as a plant-based centerpiece at a casual gathering.
The first time I made this, I was out of salad greens and only had kale on hand. The spicy sweet combo hooked me, and now it is a regular feature at family picnics and weekday dinners. Even non-vegans request seconds.
Ingredients
- Sweet potatoes peeled and cubed: This gives the salad a hearty bite Buy ones that are firm with smooth skin
- Olive oil: For roasting to tender crispness Use a fresh cold pressed olive oil for the best flavor
- Garlic powder and onion powder: Boosts savory depth in the potatoes Choose powders with no clumping for freshness
- Smoked paprika: Provides a smoky warmth Look for deep red coloring as a sign of quality
- Black pepper and salt: Rounds out flavors Use flaky salt if possible for extra texture
- Harissa paste: Brings vibrant heat and complexity Try to find one with a short ingredient list and good aroma
- Kale stems removed and chopped: The base of the salad Look for crisp dark leaves and avoid wilting bunches
- Cooked lentils: Adds plant protein and makes it filling Use brown or green for shape and texture or buy pre-cooked to save time
- Red onion finely chopped: A pop of sharp sweetness Choose ones with tight skin for freshness
- Vegan parmesan: Offers nutty umami and creaminess Grate your own for the best texture
- Flat leaf parsley minced: Brings a herbal vibrancy Pick bright green bunches and avoid yellowed leaves
- Dijon mustard: Main flavor note for the dressing Look for a creamy stoneground variety for best results
- Apple cider vinegar: Adds tanginess and balances the sweet Use raw unfiltered for extra complexity
- Agave or maple syrup: Sweetens the dressing naturally Choose pure syrup without additives
- Garlic finely minced: Intensifies the dressing flavor Fresh garlic gives the best bite
- Extra black pepper and salt: For the dressing as needed
Step-by-Step Instructions
- Prepare the potatoes:
- Preheat your oven to a high heat and line a heavy rimmed baking sheet with parchment paper This prevents sticking and ensures even roasts Toss sweet potato cubes with oil spices salt and harissa Mix thoroughly so every piece is coated This prep step is the secret to deeply flavorful potatoes
- Roast the potatoes:
- Spread seasoned potatoes in a single layer on the pan Bake in the oven until edges are crispy and centers are tender Flip them at halfway for maximum golden spots on each side Cool a little before adding to salad
- Mix the dressing:
- While potatoes roast combine olive oil mustard vinegar sweetener garlic salt and pepper in a bowl Whisk rapidly so dressing fully emulsifies Taste and add more seasoning if needed A good dressing is the glue that brings the whole salad together
- Massage the kale:
- Add chopped kale to a large bowl Drizzle with a splash of dressing and rub the leaves gently between your fingers for about a minute Massaging tenderizes the kale and makes it milder and less tough
- Assemble the salad:
- Layer massaged kale with cold lentils chopped red onion grated vegan parmesan and parsley Pour most of the dressing over and gently toss so every bit is glossy and flavorful
- Finish and serve:
- Scatter on the roasted potatoes right before serving For extra flavor and presentation set aside some dressing to drizzle over at the table Serve either chilled or at room temperature for best texture
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I always look forward to the smoky sweet roasted potatoes in this salad. Sometimes my nieces will steal them by the handful before the salad hits the bowl and honestly I cannot blame them. This dish brings everyone back to the dinner table and sparks plenty of happy memories.
Storage Tips
You can store leftovers in an airtight container in the fridge for up to three days. The kale stays crisp and the flavors meld beautifully the longer it sits. Keep the extra dressing separate so you can freshen up portions as needed. If you want to prep ahead for busy weeks roast the potatoes and make the dressing in advance to save time.
Ingredient Substitutions
You can substitute spinach or arugula for the kale if you prefer a more delicate green but be sure to add just before serving to avoid wilting. If you cannot find harissa paste use a mix of sriracha and tomato paste plus a pinch of cumin for a quick stand in. Use regular Parmesan if you do not need this recipe to be fully vegan or even nutritional yeast for extra cheesiness.
Serving Suggestions
This salad stands alone as a meal with its balance of protein and greens but it also pairs well with a lemony grilled tofu or a crusty slice of sourdough on the side. For color and crunch add sliced radishes or toasted pumpkin seeds right before serving. It is picnic friendly and does not wilt easily which is why I often pack it for road trips.
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Cultural and Historical Context
Harissa is a prized North African chili paste with deep traditions in Tunisian and Moroccan cooking. It brings robust spice and subtle heat that pairs wonderfully with root vegetables like sweet potatoes. Incorporating harissa into everyday salads bridges classic Mediterranean flavors with modern plant-based meals.
Recipe FAQs
- → How spicy does harissa make this dish?
The spice level depends on how much harissa paste you add. Start with less and adjust to taste for mild or bold heat.
- → Can I use store-bought cooked lentils?
Absolutely! Pre-cooked lentils save time; just make sure they’re cooled and well-drained before mixing with kale.
- → Is the honey mustard dressing vegan?
Yes, using agave or maple syrup ensures the dressing is fully plant-based while still offering a sweet tangy flavor.
- → How should leftovers be stored?
Keep extra dressing and undressed salad in airtight containers in the fridge for 3-5 days. Add dressing just before serving.
- → Can other greens be substituted for kale?
Yes, try using baby spinach or mixed greens if you prefer something milder in flavor and texture.