Pin It 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 still remember the first time I threw together this colorful salad for a weeknight dinner. It quickly became our go-to for easy lunches and potlucks because everyone loves the sweet-savory combo and vibrant textures.
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, omit for vegan (optional)
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 out 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 with clean hands for 2–3 minutes until soft and dark.
- Prepare dressing:
- Whisk 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 kale. Drizzle with dressing and toss gently.
- Finish and serve:
- Top with pumpkin seeds and feta cheese if desired. Serve immediately.
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Recently my kids started helping me massage the kale—it makes prep faster and more fun for everyone. This salad always brings us together at the table.
Serving Suggestions
Serve this kale salad as a standalone lunch, or pair with grilled proteins for a heartier meal. It also makes a vibrant side at holiday gatherings.
Ingredient Swaps
You can swap black beans for chickpeas or white beans. For crunch, add radishes or shredded carrots, and to keep it vegan, skip the feta cheese.
Storage & Meal Prep
Portion out leftovers in individual containers for easy meal prep. Leave avocado off until serving to keep salad fresh. Salad keeps well in the fridge for up to 3 days.
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Enjoy this colorful kale salad for any occasion—it brightens your plate and keeps you satisfied!
Recipe Questions & Answers
- → Why massage the kale?
Massaging kale softens its tough fibers and reduces bitterness, making it more tender and easier to eat in salads.
- → Can I substitute black beans?
Yes, chickpeas or white beans can be used instead for a different flavor and texture profile.
- → How do I roast sweet potatoes evenly?
Cut sweet potatoes into uniform pieces, spread them on a lined baking sheet, and turn halfway through roasting to ensure even cooking and browning.
- → What does the lime dressing add?
The lime dressing adds bright acidity and subtle sweetness that enhances the earthiness of kale and the richness of avocado and beans.
- → Can this dish be made vegan?
Yes, omit the feta cheese to keep the dish vegan without sacrificing flavor.