Save to Pinterest 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 when looking for a hearty vegetarian lunch that would keep me full and energized. The flavor combo is always a hit, especially during busy workdays or casual family dinners.
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
- Toasted Pumpkin Seeds (Pepitas): ¼ cup, optional
- Crumbled Feta Cheese: 2 tbsp, optional (omit for vegan)
Instructions
- Roast Sweet Potato:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss the diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on the baking sheet and roast for 20–25 minutes, turning halfway, until tender and lightly browned. Let cool slightly.
- Massage 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.
- Make Dressing:
- Whisk together lime juice, maple syrup, Dijon mustard, cumin, salt, pepper, and remaining olive oil in a small bowl.
- Combine Salad:
- Add black beans, roasted sweet potato, red onion, and avocado to the massaged kale. Drizzle with dressing and toss gently to combine.
- Top & Serve:
- Top with pumpkin seeds and feta cheese if desired. Serve immediately.
Save to Pinterest We love serving this at weekend get-togethers. Kids happily dig in, and it's a great way to sneak greens onto everyone's plates.
Required Tools
Baking sheet, parchment paper, large mixing bowl, small bowl, whisk, knife, and cutting board make prep easy and straightforward.
Allergen Information
If using feta or pumpkin seeds, check for dairy and seed allergies. Black beans and spices are gluten-free but always review packaging for trace ingredients.
Nutritional Information
Each serving provides 340 calories, 14 g fat, 48 g carbohydrates, and 9 g protein for balanced nutrition.
Save to Pinterest This salad tastes freshest the day it's made—enjoy every vibrant bite. Prep the sweet potato ahead for quick weekday assembly.
Recipe Questions & Answers
- → Why is the kale massaged before assembling the salad?
Massaging kale softens its tough texture, breaking down fibers to make it more tender and easier to eat without losing nutrients.
- → Can I substitute black beans with another type of bean?
Yes, chickpeas or white beans work well as alternatives, offering similar texture and protein content.
- → What makes the lime dressing flavorful?
The dressing combines fresh lime juice with maple syrup, Dijon mustard, cumin, and olive oil, creating a zesty and slightly sweet balance that enhances the ingredients.
- → How do pumpkin seeds contribute to the salad?
Toasted pumpkin seeds add a crunchy texture and a subtle nutty flavor, complementing the softness of the vegetables and beans.
- → Is it possible to make this dish vegan?
Yes, simply omit the feta cheese to keep the dish vegan while maintaining vibrant flavors and textures.