There’s something very quietly reassuring about a big bowl of Roasted Sweet Potato and Kale Salad with Crispy Chickpeas and Caesar Dressing. Especially in January, when we’re supposedly meant to be “good,” whatever that even means. For me, being good rarely involves denial. It just means finding that sweet spot where food feels both nourishing and a bit indulgent.
This roasted sweet potato and kale salad with crispy chickpeas and a punchy Caesar dressing is exactly that. It’s bright and fresh, yes, but it also eats like a proper meal. You feel like you’ve done something kind for your body, without forgoing the pleasure.
Why roasted sweet potato and kale work so well together
Kale on its own can feel a little dutiful, like something you eat because you should. However, once you massage it with a little olive oil and salt, it softens, darkens, and turns into something much more inviting. It becomes glossy, tender and almost meaty, which makes it the perfect base for a hearty salad.
Then you bring in the roasted sweet potato. In the oven, those orange cubes catch at the edges, turning caramelised and slightly sticky. The bitterness of the greens leans into the sweetness, and suddenly you’re not eating “a salad”. You’re eating layers of flavour that actually feel satisfying on a cold evening.
Because the star here is a roasted sweet potato and kale salad, the balance matters. The potatoes shouldn’t collapse into mush, and the kale shouldn’t disappear under a swamp of dressing. Instead, every forkful gives a bit of chew, a bit of sweet, and a good hit of savoury from everything else going on.
Crispy chickpeas and a punchy Caesar-style dressing
Of course, no bowl is complete without crunch. That’s where the crispy chickpeas come in. You dry them properly, toss them with spices and a little oil, then roast them until they rattle on the tray. Some stay whole, some split and crisp up almost like tiny croutons. They bring texture, but they also bring that roasty toasty flavour that makes the salad feel abundant.
Then there’s the dressing. Although this recipe leans into a classic Caesar-style flavour – lemon, garlic, salty cheese, a whisper of anchovy if you like – it feels a little lighter thanks to the Greek yoghurt. It still coats every leaf and sweet potato cube, but it doesn’t sit heavy. Instead, it adds tang and a real savoury depth.
Because everything gets tossed together in one big bowl, the dressing doesn’t just cling to the kale. It catches on the rough edges of the roasted sweet potato and the craggy chickpeas, which means every forkful tastes of something.
A healthy January recipe that doesn’t feel like a punishment
I think January recipes need a bit of kindness built in. We’re tired, the light goes too early, and the novelty of “being good” wears off very fast in January. So this roasted sweet potato and kale salad does a quiet double act. It leans into veg-forward eating, yet still feels generous.
You get fibre, colour and a ton of texture. However, you also get the pleasure of a creamy dressing, roasted edges, and cheese shavings on top. This salad bowl feels right after a brisk walk, or when you come home cold and want dinner to feel both clean and comforting.
Because it keeps well, it works nicely for lunches too. You can pack it into containers for a few days, adding an extra squeeze of lemon or a few fresh chickpeas on top to revive the crunch. This kind of “meal prep” doesn’t make you feel like you’re eating leftovers.
How to serve it (and a few easy tweaks)
Serve this roasted sweet potato and kale salad in a big bowl, pile it high, and let everyone help themselves. It’s substantial enough to stand alone as a main, especially for a healthy January dinner, but it also sits happily alongside grilled fish, roasted chicken or even a simple omelette if you want to stretch it further.
You can keep it vegetarian by skipping the anchovies and using a vegetarian hard cheese, or turn it into a more protein-heavy bowl with grilled halloumi or leftover roast chicken. You could even tuck a soft-boiled egg on top for brunch and call it a day.
However you serve it, this is the sort of salad that reminds you that “healthy” and “hungry” don’t need to sit in the same sentence. It’s warm, crunchy, creamy and bright all at once – everything you want from a roasted sweet potato and kale salad when the year still feels new and you’re trying to be good to yourself, without losing any of the joy.
If you enjoyed this recipe – chance are you would like my Thai Poached Chicken with Vietnamese Noodle Salad – Also you can watch my recipes come to life on my Instagram and Tik Tok Channels
Ingredients
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For the roasted sweet potatoes
- For the crispy chickpeas
- For the kale salad
- For the Caesar-style dressing
- To Finish
Instructions
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Roast the sweet potatoes (25–30 minutes)
- Preheat the oven to 200°C (180°C fan). Line a large baking tray with parchment. Toss the sweet potato cubes with the olive oil, smoked paprika, garlic powder, salt and pepper. Spread out in a single layer and roast for 25–30 minutes, turning once, until tender and caramelised at the edges. Crisp the chickpeas (20–25 minutes)
- While the sweet potatoes roast, pat the chickpeas very dry with kitchen paper. Toss them with the olive oil, smoked paprika, garlic powder, chilli flakes (if using) and salt. Spread onto a second lined tray, or push the sweet potatoes to one side and add the chickpeas to the same tray for the last 20–25 minutes of cooking, shaking once or twice, until golden and crisp. Prepare the kale (1–2 minutes)
- Place the shredded kale into a large mixing bowl. Drizzle with 1–2 teaspoons olive oil and a pinch of salt. Massage the kale with your hands for 1–2 minutes until slightly darker, glossy and softened. Make the dressing (5 minutes)
- In a small bowl or jug, whisk together the mayonnaise, Greek yoghurt, chopped anchovies (if using), grated garlic, grated Parmesan, lemon juice and Dijon mustard. Add 1–2 tablespoons of water, a splash at a time, until you have a thick but pourable dressing. Season with salt and plenty of black pepper to taste. Dress the kale (1–2 minutes)
- Pour most of the dressing over the massaged kale, keeping a little back for drizzling. Toss well until every leaf is lightly coated. Taste and add a little extra lemon, salt or pepper if needed. Assemble the salad (2–3 minutes)
- Add the warm roasted sweet potatoes and most of the crispy chickpeas to the dressed kale. Gently toss to combine, keeping some pieces visible on top for texture and colour. Finish and serve
- Transfer the salad to a large serving bowl or platter. Top with the remaining crispy chickpeas and shaved Parmesan. Drizzle with the last of the dressing and serve with extra lemon wedges for squeezing at the table.
Notes
Hey Lolly's Kitche Notes For the crispiest chickpeas, make sure they’re completely dry before roasting and don’t overcrowd the tray. Leftovers keep well in the fridge for up to 3 days; the chickpeas will soften slightly but still taste great. To make this vegetarian, use a vegetarian hard cheese and skip the anchovies, then add an extra squeeze of lemon and pinch of salt to boost the savoury kick. You can roast the sweet potatoes and chickpeas in advance, then rewarm them for a few minutes in a hot oven before tossing with the kale. Add extra protein with grilled halloumi, roasted salmon or shredded roast chicken if you want a more substantial main.
