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 tried this kale salad on a busy weeknight when I wanted something healthy yet satisfying. The combination of warm sweet potato and tangy lime dressing instantly made it a staple in my home.
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
- 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
- Toasted pumpkin seeds (pepitas): ¼ cup (optional)
- Crumbled feta cheese: 2 tbsp (optional, omit for vegan)
Instructions
- Roast the 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 for 20–25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
- Massage the 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.
- Make the dressing:
- Whisk together lime juice, maple syrup, Dijon mustard, 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.
- Add toppings and serve:
- Top with pumpkin seeds and feta cheese if desired. Serve immediately.
Save This salad has become a family favorite for both weeknight dinners and gatherings. My kids love the sweet potato and always ask for seconds.
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 (double-check can labels for black beans and spices). Contains seeds (pumpkin seeds); omit if allergic.
Nutritional Information
Calories: 340. Total Fat: 14 g. Carbohydrates: 48 g. Protein: 9 g per serving.
Save This recipe is colorful, fresh, and so easy to customize. Serve it chilled or at room temperature for best flavor and texture.
Kitchen Guide
- → Why is the kale massaged before combining?
Massaging kale softens its fibrous leaves, making them more tender and easier to eat while enhancing flavor absorption.
- → Can I substitute black beans with other legumes?
Yes, chickpeas or white beans work well as alternatives, providing a similar texture and protein content.
- → What enhances the sweetness in this dish?
Roasted sweet potatoes add natural sweetness and a soft texture that balances the earthiness of kale and beans.
- → How does the lime dressing affect the overall flavor?
The lime juice adds a bright, tangy acidity that lifts and balances the richness of olive oil and sweetness of maple syrup.
- → Are there any good crunchy toppings to add?
Toasted pumpkin seeds provide a satisfying crunch, and sliced radishes or shredded carrots can also add texture.