Sweet Potato Kale Salad with Creamy Honey Mustard Dressing 

Ingredients:

For the Salad:

2 sweet potatoes, cut into matchsticks
1 can chickpeas, drained and patted dry
3 tablespoons extra virgin olive oil
2 tablespoons sesame seeds
1-2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon cumin
Kosher salt and black pepper to taste
5-6 cups shredded kale
1 cup mixed herbs (basil, dill, parsley)
2 Persian cucumbers, chopped
1 avocado, sliced
3/4 cup crumbled feta cheese
For the Honey Mustard Dressing:

1/3 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon stone ground mustard
3 tablespoons honey
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons champagne or apple cider vinegar
Instructions:

Roast the Sweet Potatoes and Chickpeas:
Preheat your oven to 425°F (220°C). In a large bowl, toss the sweet potatoes and chickpeas with 3 tablespoons of olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, salt, and black pepper until well coated.
Spread the mixture on a baking sheet in a single layer and roast for about 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized. Stir halfway through for even cooking.
Prepare the Dressing:
In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, stone ground mustard, honey, tahini, lemon juice, and champagne or apple cider vinegar until smooth and creamy. Adjust seasoning with salt and pepper to taste.
Assemble the Salad:
In a large bowl, combine the shredded kale, mixed herbs, chopped cucumbers, and roasted sweet potatoes and chickpeas. Drizzle with the honey mustard dressing and toss gently to combine.
Serve:
Top the salad with sliced avocado and crumbled feta cheese. Enjoy this nutritious and delicious salad!