Sweet Potato Fry Salad with Hot Honey Mustard Dressing
Hello and happy Spring! Today I’m coming to you with a healthy kale and sweet potato fry salad. I love sweet potatoes in all forms but especially dressed up with this hot honey mustard dressing.
Warm weather is coming and with that means great produce. And what better way to incorporate some veggies then with a great spring salad. Cold weather is my thing, but after months of freezing temperatures here in Tennessee, I’m ready for spring! One of my favorite things about warmer weather is the farmers markets opening up for business. Before we took the plunge into full time RV living, we didn’t live in a town that offered huge farmers markets, so I would just imagine myself spending sunny afternoons picking all the seasonal veggies and toting it around in a cute bag like you see on Instagram photos of course haha.
Now that we have lived in big towns with lots of farmers market options, I love to go! However, I did get over my fantasy of carrying around a cute tote every time because in real life I am trying to shop quickly and who has time to remember that! Regardless, it’s still one of my favorite things about springtime.
Now that I’ve explained my obsession for fresh produce stands, let’s get into today’s recipe!
Ya’ll this kale and sweet potato fry salad is really tasty. Especially for it to be packed with so many healthy ingredients. Now salad and I have a love hate relationship. I do get in the mood for a salad often, but I’m not always excited about eating a bowl of raw lettuce. The toppings on a salad are definitely my favorite part because they are so much more interesting than lettuce. So, if you see me make a salad, it will most definitely be topped with tons of texture! Today’s salad is packed with creamy avocado and crunchy roasted sweet potato fries and drizzled with homemade spicy honey mustard that will definitely make you forget you’re eating healthy. After all, that IS the idea behind eating healthy and looking forward to your meals. No bland food here!
How to make homemade sweet potato fries
The only cooking required for this recipe is the sweet potatoes. I like to cut them into half inch strips so they are easiest eat. Then season them up with smoked paprika and garlic powder and flaked sea salt for a really smokey flavor. Remember when you’re roasting fresh potatoes to not crowd the pan. You want the potatoes to be crispy not steamed! A lot of times I will cook my potatoes in batches to achieve this. Also, if you don’t have time to cut up sweet potatoes, you could always use precut sweet potato fries and season those up. That would make it even less prep for a week day meal.
For the hot honey mustard dressing
To make the hot honey mustard dressing, whip together 2 parts dijon mustard to 1 part all natural honey. It’s important to use local honey when you can; it’s great for your strengthening your immune system and has been said to help when seasonal allergies come around in the spring. To your honey mustard add in cayenne pepper and red pepper flakes to taste until mixed. If the dressing is too thick, drizzle in a touch of olive oil to thin it out to the consistency you.
What to add to your salad
Greens: I love to use baby kale for this salad. It really holds up to the heavier toppings like sweet potato fries. If you’re not a fan, mixed spring greens would work too.
Toppings: Some of my favorite salad toppings are English cucumber, cherry tomatoes, thinly sliced shallot, and of course avocado for some healthy fat.
Protein option: If you’re looking for a protein boost, try adding a can of chickpeas or even a grilled chicken breast. My personal favorite on a salad.
Kale and Sweet Potato Fry salad with Hot Honey Mustard Dressing
Ingredients
- 1 sweet potato
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- olive oil for tossing the sweet potato fries
- salt and pepper to taste
- 2 cups baby kale or mixed greens
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup English cucumber, diced
- sprinkle of sliced shallot or red onion
Hot Honey Mustard Dressing
- 2 tbsp dijon mustard
- 1/2 tbsp honey or to taste
- 1 tsp crushed red pepper flakes or to taste
- 1/2 tsp cayenne
- extra virgin olive oil to thin
Instructions
- Pre heat your oven or air fryer to 400 degrees.Peel and slice the sweet potato into half inch thick sticks. It doesn't need to be perfect; the size just needs to be similar so they cook evenly.Once they are sliced, toss them on a sheet pan with a little olive oil to coat and the smoked paprika, garlic powder, salt and pepper. Bake the sweet potatoes for about 15 minutes until fork tender. Keep an eye on them so they don't get too brown. Toss the potatoes halfway through cooking time for even browning.While the potatoes are cooking, assemble the greens, tomatoes, cucumber, shallot and avocado slices in a bowl.To make the dressing, combine mustard, honey, red pepper flakes, and cayenne pepper in a small bowl and whisk together. Right before serving, slowly drizzle olive oil into the dressing, whisking until the consistency is how you like.Top the salad with the sweet potato fries and drizzle with hot honey mustard dressing.Enjoy!
