Save A vibrant, nutrient-packed salad featuring tender kale, roasted sweet potato, hearty black beans, and a zesty lime dressing. Perfect as a light lunch or a flavorful side.
I first made this salad for a weekend lunch with friends, and everyone loved the combination of flavors. It quickly became a staple in my meal prep routine.
Ingredients
- Sweet potato: 1 large, peeled and diced (about 2 cups)
- Kale: 1 large bunch (about 6 cups), stems removed and leaves chopped
- Red onion: 1 small, thinly sliced
- Avocado: 1, diced
- Black beans: 1 can (15 oz/425 g), drained and rinsed
- Extra-virgin olive oil: 3 tbsp, divided
- Fresh lime juice: 2 tbsp (about 1 lime)
- Maple syrup or honey: 1 tbsp
- Dijon mustard: 1 tsp
- Ground cumin: ¼ tsp
- Sea salt: ½ tsp, plus more for massaging kale and roasting sweet potato
- Freshly ground black pepper: ¼ tsp
- Toasted pumpkin seeds (pepitas): ¼ cup (optional)
- Crumbled feta cheese: 2 tbsp, omit for vegan (optional)
Instructions
- Roast sweet potato:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20–25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
- Massage kale:
- Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with clean hands for 2–3 minutes until it softens and darkens in color.
- Make dressing:
- Whisk together fresh lime juice, maple syrup, Dijon mustard, ground cumin, salt, pepper, and remaining olive oil in a small bowl.
- Assemble salad:
- Add black beans, roasted sweet potato, red onion, and avocado to massaged kale. Drizzle with dressing and toss gently to combine.
- Finish and serve:
- Top salad with pumpkin seeds and feta cheese if desired. Serve immediately.
Save My kids love helping massage the kale, and it's a fun way to get them to enjoy their greens. We often share this salad at family picnics.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small bowl, whisk, knife, and cutting board are all you need for this recipe.
Allergen Information
Contains dairy if feta cheese is used. Gluten-free (check all ingredient labels). Contains seeds if using pumpkin seeds.
Nutritional Information (per serving)
Calories: 340. Total Fat: 14 g. Carbohydrates: 48 g. Protein: 9 g.
Save This salad tastes best fresh, but leftovers will keep well in the fridge for a day. Enjoy a burst of flavor and nutrition in every bite.
Recipe Guide
- → Why massage the kale before combining?
Massaging kale softens its tough fibers, making the leaves tender and easier to eat while reducing bitterness.
- → Can I prepare the roasted sweet potato ahead of time?
Yes, roasting sweet potato in advance helps save time; just cool it before mixing to maintain texture.
- → What alternatives can be used instead of black beans?
Chickpeas or white beans make great substitutes, offering similar texture and protein content.
- → How does the lime dressing enhance the dish?
The lime juice adds a bright, zesty note that complements the sweetness of the potato and the earthiness of the beans.
- → Is this suitable for a vegan diet?
Omit the feta cheese to keep the dish vegan while preserving its rich flavors.