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 on a busy weeknight, and it quickly became a favorite for its bold flavors and satisfying texture.
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: 1/4 tsp
- Sea Salt: 1/2 tsp
- Freshly Ground Black Pepper: 1/4 tsp
- Pumpkin Seeds (Pepitas): 1/4 cup, toasted (optional)
- Feta Cheese: 2 tbsp, crumbled (optional, omit for vegan)
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, a pinch of salt, and pepper; spread on baking sheet. Roast for 20–25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
- Massage Kale:
- While sweet potato roasts, place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage kale with clean hands for 2–3 minutes until it softens and darkens in color.
- Prepare Dressing:
- Whisk together lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl.
- Combine Salad:
- Add black beans, roasted sweet potato, red onion, and avocado to massaged kale. Drizzle with dressing and toss gently to combine.
- Add Toppings:
- Top with pumpkin seeds and feta cheese if desired. Serve immediately.
Save This salad brought my family together for a colorful weeknight dinner, and even picky eaters loved the sweet potato and lime dressing combo.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small bowl, whisk, knife and cutting board
Allergen Information
Contains dairy if feta cheese is used. Gluten-free. Contains seeds (pumpkin seeds); omit if allergic.
Nutritional Information
Per serving: Calories 340, Total Fat 14 g, Carbohydrates 48 g, Protein 9 g
Save Toss this salad just before serving, then enjoy as a bright, filling lunch or side. The lime dressing pulls all the flavors together beautifully.
Recipe Guide
- → Why is massaging the kale important?
Massaging softens the kale leaves, reducing bitterness and making them more tender and easier to digest.
- → Can I substitute the black beans with other legumes?
Yes, chickpeas or white beans work well as alternatives and provide similar texture and protein content.
- → How do I prevent the avocado from browning?
Add the diced avocado just before serving to maintain its fresh look and creamy texture.
- → Can this dish be prepared vegan?
Simply omit the feta cheese to keep it fully plant-based without sacrificing taste.
- → What’s the best way to roast the sweet potatoes?
Toss diced sweet potatoes with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20–25 minutes until tender and lightly browned.