To begin, preheat your oven to 400°F (200°C). While the oven warms up, peel your sweet potatoes. Then slice them into thin matchstick fries. Once prepared, toss the matchsticks in olive oil and sprinkle them with sea salt, black pepper, smoked paprika, and ground cumin. These spices will give the sweet potatoes a delicious flavor boost while roasting! Spread them evenly on a baking sheet lined with parchment paper. Roast for about 20-25 minutes, flipping them halfway through, until they are tender and slightly crisp on the edges.

While the sweet potatoes are roasting, it’s time to prep the rest. Start with the kale. Remove the thick stems and finely shred the leaves. Rinse them under cold water and dry with a salad spinner or a towel. Next, dice your Persian cucumbers and finely slice the red onion. Drain and rinse the chickpeas and pat them dry. If you want to add extra flavor, you can sauté the chickpeas with a drizzle of olive oil and a pinch of smoked paprika for added depth.

The dressing brings this salad to life! In a small bowl, whisk together the fresh lemon juice, apple cider vinegar, Dijon mustard, whole-grain mustard, tahini, honey, and olive oil. Mix until well combined and creamy. This is where the magic happens—the balance of mustard and honey gives it a zesty kick, while tahini adds creaminess.

Once your sweet potatoes are ready and all ingredients are prepped, it’s assembly time! In a large mixing bowl, combine the finely shredded kale, roasted sweet potatoes, chickpeas, diced cucumbers, thinly sliced red onion, and avocado.

Pour the honey mustard-tahini dressing over the salad. Use tongs to gently mix everything together, ensuring each ingredient gets just enough dressing. You want to coat the salad without crushing any components, especially the avocado.

Now, sprinkle the roasted pumpkin seeds, chopped herbs, and crumbled feta cheese (if using) on top. Give another gentle toss to distribute. That’s it! Your beautiful sweet potato kale salad is ready to shine.