Tender kale combined with roasted sweet potato, black beans, and lime dressing for a fresh, vibrant salad.
# What You'll Need:
→ Vegetables
01 - 1 large sweet potato, peeled and diced (approximately 2 cups)
02 - 1 large bunch kale (about 6 cups), stems removed and leaves chopped
03 - 1 small red onion, thinly sliced
04 - 1 avocado, diced
→ Beans
05 - 1 can (15 oz/425 g) black beans, drained and rinsed
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lime juice (about 1 lime)
08 - 1 tablespoon maple syrup or honey
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon ground cumin
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Optional Toppings
13 - 1/4 cup toasted pumpkin seeds (pepitas)
14 - 2 tablespoons crumbled feta cheese (omit for vegan option)
# Method:
01 - Set oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Toss diced sweet potato with 1 tablespoon olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes, turning halfway, until tender and golden. Allow to cool slightly.
03 - Place chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage with clean hands for 2 to 3 minutes until leaves soften and darken.
04 - Whisk lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl until emulsified.
05 - Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle with dressing and toss gently to integrate evenly.
06 - Sprinkle toasted pumpkin seeds and crumbled feta cheese over the salad, if using. Serve immediately.
