Kale, Broccoli and Roasted Sweet Potato Salad with Creamy Cashew Dressing

main image of the creamy sweet potato and kale salad

Creamy Kale, Broccoli and Roasted Sweet Potato Salad with Cashew Dressing

This salad is absurdly good.  This will make it onto your ‘dinner staples’ list, a recipe you can eat every week (or several times a week).  This is our Tuesday night dinner, with the leftovers being used for lunch on Wednesday!

The creamy cashew dressing is based on my Classic Alkaline Caesar Dressing here and ramped up a little with a few extra ingredients that make it work especially well with the kale and sweet potato.

Note: Jump to recipe

The benefits of this salad are aplenty:

Sweet potatoes:

  • Rich in beta-carotene, which is converted to vitamin A in the body
  • Good source of vitamin C, potassium, and fiber
  • May help improve blood sugar control and support digestive health


  • Excellent source of plant-based protein and fiber
  • Rich in iron, magnesium, and folate
  • May help improve cholesterol levels and promote feelings of fullness


  • Good source of healthy fats, protein, and fiber
  • Rich in magnesium, iron, and zinc
  • May help support heart health and reduce inflammation


  • Good source of antioxidants and anti-inflammatory compounds
  • Contains iron, magnesium, and calcium
  • May have anti-cancer and anti-diabetic properties


  • Contains sulfur compounds that may have anti-inflammatory and anti-cancer effects
  • Rich in vitamin C, vitamin B6, and manganese
  • May help lower cholesterol levels and boost immune function


  • Nutrient-dense leafy green vegetable
  • Excellent source of vitamins A, C, and K, as well as calcium and iron
  • May have anti-cancer and anti-diabetic properties
  • Rich in chlorophyll


  • Rich in vitamin K, vitamin C, and folate
  • Contains antioxidants that may have anti-inflammatory effects
  • May help improve digestion and support kidney health.
  • Also rich in chlorophyll


  • Nutrient-dense: Broccoli is a nutrient-dense vegetable, rich in vitamins and minerals, including Vitamin C, Vitamin K, Folate, Potassium, Fiber
  • Anti-cancer properties: Broccoli contains compounds called sulforaphane and indole-3-carbinol, which have been shown to have anti-cancer properties. These compounds may help reduce the risk of certain types of cancer, including breast, prostate, and colon cancer.
  • Heart health: Broccoli may also be beneficial for heart health. The vegetable is rich in fiber, which can help reduce cholesterol levels and support healthy blood pressure. It also contains compounds called glucoraphanin and kaempferol, which may help improve blood vessel function and reduce inflammation.
  • And rich in sulforaphane AND also rich in chlorophyll

Why we love Chlorophyll

The benefits of chlorophyll are many.  Chlorophyll is a green pigment that gives plants their color and is essential for photosynthesis, the process by which plants convert light energy into chemical energy. Green foods like spinach, kale, broccoli, and parsley are rich in chlorophyll, and consuming these foods can offer numerous health benefits, including:

  1. Antioxidant properties: Chlorophyll has been shown to have antioxidant and anti-inflammatory effects, which can help protect the body from cellular damage caused by free radicals.
  2. Improved digestion: Chlorophyll may help improve digestion by promoting the growth of beneficial gut bacteria and reducing inflammation in the gut.
  3. Detoxification: Chlorophyll has been shown to help remove toxins and heavy metals from the body by binding to them and carrying them out of the body.
  4. Skin health: Chlorophyll may help improve skin health by reducing inflammation and promoting wound healing.
  5. Blood health: Chlorophyll is structurally similar to hemoglobin, the molecule that carries oxygen in the blood, and some studies have suggested that consuming chlorophyll may help improve blood oxygenation and reduce the risk of anemia.

This salad is simply DELICIOUS, and SO good for you.  I strongly recommend you give it a try!


Kale, Broccoli and Roasted Sweet Potato Salad with Creamy Cashew Dressing

  • Author: Ross




  • 2 medium sweet potatoes, cut into bite-sized pieces
  • 1 head of broccoli, shaved thinly with a vegetable peeler
  • 1 can of chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 200g kale, tough stems removed and chopped
  • Pinch of red pepper flakes
  • Pinch of garlic powder
  • Drizzle of extra-virgin olive oil
  • Salt and black pepper
  • Fresh parsley, chopped

For the dressing:

  • 1 cup raw cashews, soaked in water for at least 2 hours
  • 2 cloves of raw garlic
  • 1/2 cup unsweetened almond or oat milk
  • 2 teaspoons dijon mustard
  • Juice of 1 lemon
  • Pinch of sea salt
  • Water to get your desired consistency (may or may not be needed)


  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the sweet potatoes, broccoli shavings, and chickpeas with the cumin, smoked paprika, red pepper flakes, olive oil, salt, and black pepper.
  3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
  4. While the vegetables are roasting, make the dressing. Drain and rinse the soaked cashews and add them to a blender along with the roasted garlic, almond or oat milk, dijon mustard, lemon juice, and salt. Blend until smooth and creamy.
  5. In a large bowl, combine the roasted vegetables with the chopped kale. Drizzle the dressing over the top and toss to coat. Top with chopped parsley and serve.


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Recipe rating

  1. Heena Reply

    Hello Ross
    I am bit confused because broccoli shaving will be burnt by the time trying to cook the Sweet potatoes .
    Please clarify . I would love to try this recipe.

  2. Sue P. Reply

    Are you only using the broccoli stems, since you’re shaving them? What about the florets?

    • ross Reply

      Whole thing. Stem, floret – all shaved.