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 remember making this salad for my family when we wanted something light yet satisfying after a busy day. The lime dressing and roasted sweet potato always win them over.
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 extra to taste
- Freshly ground black pepper: ¼ tsp
- Pumpkin seeds: ¼ cup toasted
- Feta cheese: 2 tbsp crumbled (omit for vegan)
Instructions
- Prep and 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 and roast 20 – 25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
- Massage the 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 soft and deep green.
- Prepare the dressing:
- Whisk together lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl.
- Combine salad ingredients:
- Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle with dressing and toss gently to coat.
- Finish and serve:
- Top with pumpkin seeds and feta cheese if desired. Serve immediately.
Save We enjoyed this salad together on the porch, with everyone trying to snag extra sweet potato cubes before they were gone!
Required Tools
Baking sheet, parchment paper, large mixing bowl, small bowl for dressing, whisk, knife, cutting board.
Allergen Information
Contains dairy if feta cheese used. Gluten-free (check labels). Contains seeds; omit if needed.
Nutritional Information
Per serving: 340 calories, 14 g fat, 48 g carbohydrates, 9 g protein.
Save Enjoy this colorful salad fresh, or save leftovers for a quick meal the next day. Let the flavors mingle for even more taste!
Recipe Help & Answers
- → How does massaging kale affect its texture?
Massaging kale softens the tough leaves, making them more tender and easier to chew while reducing bitterness.
- → Can black beans be substituted with other legumes?
Yes, chickpeas or white beans work well as alternatives, providing similar texture and protein content.
- → What is the best way to roast sweet potatoes for this dish?
Dice evenly, toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes until tender and lightly browned.
- → How can this dish be made vegan?
Simply omit the feta cheese topping to make the dish fully plant-based and vegan-friendly.
- → What role does lime juice play in the dressing?
Lime juice adds a bright, tangy flavor that balances the earthiness of the beans and sweetness of the roasted potatoes.