I did it.

I made my new favorite Hungry Lady Salad.

I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.

I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.

This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.

Basically, it checks all the boxes.

How To Make Roasted Sweet Potato + Kale Salad with

Spicy Cashew Herb Dressing:

Step 1. Prep the kale by massaging with salt.

Step 2. Roast the sweet potatoes until browned and tender.

Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.

Step 4. Add the rest of the salad ingredients to the prepped kale.

Step 4. Drizzle salad dressing over the salad and toss well.

What Else Can I Use?

• I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
• Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
• If you don’t have honey, maple syrup can be used in the dressing.
• There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
• Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
• Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.

This Roasted Sweet Potato + Kale Salad is amazing because:

It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.

You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.

It takes 20 minutes to make, and is easy to throw together any day of the week.

This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.

This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.

If you love sweet potatoes like me, be sure to check out these recipes:

Tex-Mex Stuffed Sweet Potatoes

Sweet Potato Agrodolce

Miso Butter Sweet Potatoes

If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

If you can’t get to one of my favorite restaurants in New York City, ABC Kitchen, guess what? At least you can have their salad that took the city by storm. It became NYC famous in 2012, and those who know, know. It’s a flavor and textural delight, and definitely the best carrot salad I’ve ever had.

It’s still quite cold here in Connecticut, and I have been craving roasted vegetables like crazy lately. You know how much I love my fresh salads for lunch, so this is a great marriage of the too.

Sweet carrots get a quick roast with lots of herby spices, then are paired with cool and creamy avocado and yogurt, leafy greens, a bright vinaigrette and crunchy topping. It’s pretty addictive, and will leave you coming back for more. And more.

How To Make Meal Roasted Carrot + Avocado Salad

Step 1. Mix carrots with spices, shallot, garlic and olive oil and roast until tender.

Step 2. Assemble the citrus vinaigrette and shake to combine.

Step 3. Compose the salad and drizzle the vinaigrette on top.

Step 4. Serve.

What Else Can I Use?

• Feel free to use white or even purple carrots for a unique presentation.
• No shallots? Leave them off or use 1/4 cup thinly sliced red onion when roasting the carrots.
• No coriander? Use the same amount of ginger or cumin.
• I like to use mixed greens in this plating, as they do at ABC Kitchen, but arugula is also quite nice.
• Change up the seeded topping and use roasted pumpkin seeds, poppy seeds, or hemp hearts.
• I like the texture and richness of full fat Greek yogurt here, but you can use 2% or fat free if you prefer.

This Roasted Carrot + Avocado Salad is Special Because:

It is SO beautiful, and has a restaurant-worthy presentation.

This salad has lots of protein and healthy fats without any animal protein.

It is easy to make, and the beauty is in the composition rather than complicated technnique.

It’s creamy, crunchy, and bright with lots of flavor and texture.

Be Sure To Check Out These Other Vegetarian Salad Recipes:

Erewhon’s Famous Kale + White Bean Salad

The Best Mayo-Free Tuna Salad

“Cheesy” Vegan Kale Salad with Farro

Revolutionary Broccoli Salad

If you make this Roasted Carrot + Avocado Salad, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!