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 as a way to enjoy more greens while keeping lunch interesting. The combination of roasted sweet potato and creamy avocado makes it hearty without feeling heavy.
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, divided
- Freshly ground black pepper: ¼ tsp
- Pumpkin seeds (pepitas): ¼ cup, toasted (optional)
- Feta cheese: 2 tbsp, crumbled (omit for vegan, optional)
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 and roast for 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 the kale with clean hands for 2–3 minutes until it softens and darkens in color.
- Prepare the dressing:
- Whisk together lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl.
- Combine ingredients:
- Add black beans, roasted sweet potato, red onion, and avocado to the 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 We love making this salad for picnics. My kids enjoy customizing their bowls with extra avocado or seeds.
Recipe Variations
Swap black beans for chickpeas or white beans if you prefer. Add sliced radishes or shredded carrots for extra crunch.
Meal Prep Tips
This salad is excellent for meal prep. Simply add the avocado just before serving to prevent browning.
Allergen and Dietary Info
Contains dairy if feta cheese is used, and seeds (pumpkin seeds) which can be omitted. Always check can and spice ingredient labels to confirm gluten-free status.
Save Serve this kale salad chilled or at room temperature for best flavor. Enjoy as a lunch or a colorful side dish.
Recipe Guide
- → Why should the kale be massaged?
Massaging kale softens its tough leaves, reducing bitterness and improving texture, making it more enjoyable to eat raw.
- → What is the purpose of roasting the sweet potato?
Roasting sweet potato caramelizes natural sugars, enhancing sweetness and adding tender texture to the dish.
- → Can any other beans be used besides black beans?
Yes, chickpeas or white beans can replace black beans for a similar hearty texture and mild flavor.
- → How does the lime dressing complement the salad?
The lime dressing provides bright acidity and zest that balances the earthy kale and sweet roasted potatoes.
- → Are there any optional toppings to enhance this dish?
Toasted pumpkin seeds add crunch, and crumbled feta adds creaminess; both elevate texture and flavor.