If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.

Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready! 

Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

If you’re in need of some more meal-in-a-bowl salads, be sure to follow me on Facebook, or see all of my Hungry Lady Salads (and so many other delicious recipes!) over on Pinterest.

How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing

Step 1. In a large salad bowl, combine the salad ingredients.  

Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.

Step 3. Pour dressing over the salad and mix well.

Step 4. Enjoy!

What Else Can I Use?

• Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
• I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations.  It’s softer than curly kale, though you could certainly use that if that’s what you can find.
• Use diced onion or shallot instead of the green onions.

This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:

It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days

More Hungry Lady Salads:

Famous La Scala Chopped Salad

Roasted Sweet Potato + Kale Salad With Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)

Mediterranean Chopped Salad With Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)

‘Cheesy’ Vegan Kale Salad With Farro

If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus 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 like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

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!