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Overhead shot of a bowl of kale salad with roasted sweet potatoes, chickpeas, caramelized onions, and feta

Sweet Potato Kale Salad with Crispy Chickpeas, Caramelized Onions, and Roasted Red Pepper Dressing

This Sweet Potato Kale Salad features roasted sweet potatoes, crispy chickpeas, caramelized onions, and a silky smooth roasted red pepper dressing! If you're at all bored of your salads lately, this one's for you. The sweet caramelized onions and tangy dressing really take it to the next level - it's downright addicting! It's hearty enough to be a main course, but is also wonderful with a piece of grilled salmon or chicken!

Course Dinner, Healthy, Lunch, Main, Main Course, Salad, Side, Side Dish
Cuisine American
Keyword fall kale salad, kale sweet potato salad, roasted red pepper dressing, roasted red pepper vinaigrette, sweet potato kale salad, sweet potato salad
Prep Time 25 minutes
Cook Time 50 minutes

Ingredients

For the salad

  • 1 bundle curly kale, de-stemmed and chopped
  • 1 sweet potato, peeled and cubed
  • 1 (14.5 ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • freshly cracked black pepper
  • crumbled feta, to taste

For the roasted red pepper dressing

  • 1 large red bell pepper (or 2 small)
  • 3 tablespoons white wine vinegar
  • juice of 1/2 a lemon
  • 1 medium shallot, chopped
  • 1 clove garlic
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon salt
  • freshly cracked black pepper

For the caramelized onions

  • 2 medium or 1 large sweet yellow onion
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • freshly cracked black pepper
  • 1 tablespoon light brown sugar
  • 1 tablespoon balsamic vinegar

Instructions

  1. Begin by roasting the pepper for the dressing. Preheat your oven's broiler to high. Place the bell pepper(s) on a baking sheet, and place under the broiler until peppers are black all over, turning every 5-10 minutes. This will take about 25-30 minutes total. Once peppers have blackened, remove from heat and let cool. Once cool enough to handle, peel off all of the black skin. Lower the oven to 425℉ for the sweet potatoes and chickpeas.

  2. While peppers are in the oven, prep the ingredients for the rest of the salad. Line a large baking sheet with parchment paper. Add the cubed sweet potatoes and chickpeas. Drizzle with the olive oil, salt, and pepper and toss to coat. Roast for 25-30 minutes or until chickpeas are crispy, and sweet potatoes are tender and golden.

  3. While the sweet potatoes and chickpeas are roasting, make the caramelized onions. In a large heavy bottomed pot or dutch oven, heat 1 tablespoon of the olive oil and the 2 tablespoons butter over medium heat. Add the onions, 1/2 teaspoon of salt, and pepper and stir to combine. Let the onions sweat for a minute or two, then add the brown sugar. Cook the onions over medium to medium-low heat for about 40-45 minutes, stirring frequently, until deeply golden brown and caramelized. In the last few minutes of cooking, add the 1 tablespoon of balsamic vinegar and continue to sauté for a few minutes. Remove from heat and let cool.

  4. Make the roasted red pepper dressing. To a blender, add the peeled roasted pepper(s), white wine vinegar, lemon juice, shallot, garlic, dijon mustard, honey, olive oil, salt, and pepper. Blend until smooth and creamy. Season to taste with additional salt and pepper, if desired.

  5. To assemble the salad, add the chopped kale to a large bowl and massage with a few tablespoons of the red pepper dressing, a generous pinch of salt, and freshly cracked black pepper. Top with the caramelized onions, roasted sweet potatoes, crispy chickpeas, and a couple handfuls of crumbled feta. Season again with cracked pepper. Drizzle with desired amount of red pepper dressing and serve!