Roasted sweet potato with crispy kale mingled together with a creamy hommus dressing to create a satisfying vegan salad that hits all the notes.
Why I Love Crispy Kale Salad with Hommus Dressing
I often have comfort food cravings. Warm fresh bread is a real obsession of mine.
However, it would not be possible to eat that for every meal (as much I would love to). Salads can also be comforting. Big hearty flavours that soothes the soul.
My kids love roasted sweet potatoes, and I wanted to incorporate in a hearty salad that we can have with our roast chicken dinner.
Using hommus dressing creates a comforting dish as the creaminess wraps around the sweet potatoes and crunchy texture of crispy kale.
I saw them scrape clean the hommus dressing just like the hommus tub as toddlers. A yummy vegan salad recipe to suit all ages.
What Is Crispy Kale?
Also known as the Queen of Greens, kale is a superfood that we always like to include in our diet but sometimes not sure how.
Crispy kale is a great vegan kale recipe to start especially with young children. Also known as kale chips, it is oven-baked unlike deep fried potato chips but still has a crunchy texture.
Quick, easy and healthy, crispy kale works well as a tasty snack or add in salads for texture and flavour.
For our Crispy Kale Salad and Hommus Dressing, we have only seasoned it with sea salt, but you can add whatever flavouring you like to spice it up.
For some heat, try chilli flakes and paprika. Punch it up with garlic powder and sea salt.
For a Japanese inspired version, add a dash of tamari and sesame seeds. The choices for kale chips seasoning are endless and only limited by your imagination.
What Is Hommus?
When my children were toddlers, hommus on crackers was one of their favourite snacks. Healthy, easy and very flavoursome even on its own. I remember them licking the tub clean.
Hommus is a dip made from cooked mashed chickpeas with tahini, lemon juice and garlic.
Although we are unsure exactly where hommus first started, we do know it originated from the Middle East and is now possibly one of the most popular dips around the globe.
For this kale sweet potato salad recipe, I wanted to create a creamy dressing to offset the natural sweetness of sweet potato and earthy texture of kale. Hommus gives a delicious base for this.
SSS Foods is a local producer of delicious hommus. Australian family own and run, they commit themselves to ethically sourcing all their ingredients and work in a very sustainable manner.
SSS Foods have two products available in the local supermarkets, Natural Hommus and Coriander, Cumin and Mild Chilli Hommus.
Both products made from chickpeas grown locally just outside of Melbourne and blended with all-natural ingredients to deliver a pure, flavoursome product.
We loved including natural hommus in our hommus dressing as it has no preservatives, no canola oil, no vinegar, dairy free and gluten free. And of course, very delicious.
The hommus dressing worked magically with the crispy kale sweet potato salad.
How to Make Crispy Kale Salad with Hommus Dressing
Roast Sweet Potato
Preheat the oven to 200°C or 400°F.
Peel and chop sweet potato into 2cm cubes.
Toss in olive oil and season well with sea salt.
Place chopped sweet potato on a lined sheet tray. Spread them out in a single layer and do not overlap. This will allow the heat to distribute evenly.
Roast sweet potato in the oven for 30-35min until golden brown with crispy bits on the side. You may want to turn them halfway through so both sides are caramelised properly.
Remove from the oven to cool down.
How To Make Crispy Kale
There are a couple of ways you can make crispy kale. You can shallow fry in the pan, but I find this way very oily, so I prefer to oven bake my crispy kale.
We love crispy kale as a snack on its own so maybe worth making a double batch for afternoon munchies later.
Keep the oven on at 200°C or 400°F after you have roasted the sweet potatoes.
Wash and dry the kale leaves thoroughly.
Using a sharp knife, remove the kale stems by making a V-shaped cut along the stems. Tear up the larger leaves to smaller bit sized pieces.
Drizzle with olive oil and massage the kale leaves thoroughly. Then sprinkle with sea salt.
Place on a lined sheet tray and bake for 15-18 mins or until crisp but you still want the leaves to be mostly green. Remove from the oven and then leave to cool for a few mins.
How to Make Hommus Dressing
Rather than just using hommus by itself, which is possible, I want to create a smoother and luscious texture for the hommus dressing.
By adding lemon juice and maple syrup, it helps to balance the richness of hommus.
Start with SSS Foods natural hommus and add Dijon mustard, lemon juice and maple syrup. Mix well until combined.
How to Assemble the Salad
On a serving platter, spread the hommus dressing across the plate in a circle.
Layer crispy kale on one-third of the plate over hommus dressing and then roast sweet potato next to it. You want to leave some of the hommus dressing exposed so your guests can see the delicious creamy concoction.
Crush roasted cashew nuts into smaller pieces and scatter on top of the salad.
Finish with a sprinkle of chilli flakes and a drizzle of extra virgin olive oil.
Like many of our vegan salad recipes, this vegan kale recipe is excellent to serve on its own or match with roast chicken for a delicious family meal.
Our Crispy Kale Salad with Hommus Dressing is so easy to prepare with minimal ingredients but packed with different textures and flavours.
Roasted sweet potato with crispy kale mingled together with creamy hommus dressing, and a sprinkle of cashew nuts and chilli flakes creates a satisfying salad that hits all the notes.
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Crispy Kale Salad with Hommus Dressing
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- Preheat the oven to 200°C or 400°F.
- Peel and chop sweet potato into 2cm cubes. Toss in 1 tbsp olive oil and season well with sea salt.Place chopped sweet potato on a lined sheet tray. Spread them out in a single layer and do not overlap. Roast sweet potato in the oven for 30 min until golden brown with crispy bits on the side. You may want to turn them halfway through so both sides are caramelised properly. Remove from the oven to cool down.
- Keep the oven on at 200°C or 400°F after you have roasted the sweet potatoes.Wash and dry the kale leaves thoroughly. Using a sharp knife, remove the kale stems by making a V-shaped cut along the stems. Tear up the larger leaves to smaller bit sized pieces. Drizzle with 1 tbsp olive oil and massage the kale leaves thoroughly. Then sprinkle with sea salt. Place on a lined sheet tray and bake for 15 mins or until crisp but you still want the leaves to be mostly green. Remove from the oven and then leave to cool for a few mins.
- Add hommus, Dijon mustard, lemon juice and maple syrup together in a small bowl.
- Mix well until combined.
- On a serving platter, spread the hommus dressing across the plate in a circle.
- Layer crispy kale on one-third of the plate over hommus dressing and then roast sweet potato next to it.
- Crush roasted cashew nuts into smaller pieces and scatter on top of the salad.
- Finish with a sprinkle of chilli flakes and a drizzle of extra virgin olive oil.
- Crispy kale is a delicious tasty snack so you can make a double batch for later. Best consumed with a few hours.
- You can use roasted pumpkin instead of sweet potato in this recipe.
- For a nut free version, sprinkle pepitas instead of cashew nuts.
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