Pin 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 for a weekend brunch with friends after craving something both hearty and full of color. It was such a hit that everyone requested the recipe before leaving.
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
- Freshly ground black pepper: ¼ tsp
- Pumpkin seeds (pepitas): ¼ 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 the diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
- Massage kale:
- While the sweet potato roasts, place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the 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 to make the dressing.
- Combine salad:
- Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle with dressing and toss gently to combine.
- Serve:
- Top with pumpkin seeds and feta cheese if desired. Serve immediately.
Pin My kids always get excited when they see sweet potato roasting in the oven—they know it's their favorite salad coming up for dinner!
Required Tools
Baking sheet, parchment paper, large mixing bowl, small bowl (for dressing), whisk, knife and cutting board
Allergen Information
Contains dairy if feta cheese is used. Gluten-free. Contains seeds (pumpkin seeds); omit for allergies.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 48 g, Protein: 9 g (per serving)
Pin This colorful salad keeps well for meal prep and tastes fresh even the next day. Enjoy the burst of flavors in every bite!
Recipe Q&A
- → Why is kale massaged before mixing?
Massaging kale softens its fibrous texture and reduces bitterness, making the greens tender and more enjoyable to eat.
- → Can other beans be used instead of black beans?
Yes, chickpeas or white beans are good alternatives that maintain the hearty protein and texture balance in the dish.
- → How does roasting sweet potato affect the salad?
Roasting enhances sweetness and adds a tender, caramelized texture that complements the fresh greens and creamy avocado.
- → What is the purpose of the lime dressing ingredients?
The lime juice adds brightness, maple syrup provides subtle sweetness, mustard and cumin bring depth and warmth to the dressing.
- → Are there any suggestions for making this dish vegan?
Simply omit feta cheese, and the salad remains flavorful and suitable for a vegan diet.