Description
A vibrant and nutritious salad combining roasted sweet potatoes, massaged kale, creamy avocado, black beans, and a tangy lime dressing, topped with toasted pumpkin seeds and optional feta cheese for added flavor and texture.
Ingredients
Scale
Vegetables and Legumes
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 large bunch kale (about 6 cups), stems removed and chopped
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1 can (15 oz) black beans, drained and rinsed
Dressings and Seasonings
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (about 1 lime)
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- ¼ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Toppings
- ¼ cup toasted pumpkin seeds
- 2 tbsp crumbled feta cheese (omit for vegan)
Instructions
- Preheat oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for roasting the sweet potatoes.
- Roast sweet potato: Toss the diced sweet potato with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, turning halfway through, until the sweet potatoes are tender and lightly browned. Let them cool slightly before adding to the salad.
- Massage kale: Place the 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, which helps reduce bitterness and improve texture.
- Prepare dressing: In a small bowl, whisk together the fresh lime juice, maple syrup or honey, Dijon mustard, ground cumin, salt, pepper, and the remaining 1 tablespoon of olive oil to create a zesty dressing.
- Combine salad components: Add the black beans, roasted sweet potato, thinly sliced red onion, and diced avocado to the massaged kale. Drizzle the prepared dressing over the salad and gently toss everything together to evenly distribute the flavors.
- Add toppings and serve: Sprinkle toasted pumpkin seeds and crumbled feta cheese (if using) on top for added texture and flavor. Serve the salad immediately to enjoy it fresh.
Notes
- To make this dish vegan, simply omit the feta cheese or use a plant-based alternative.
- You can substitute maple syrup with honey depending on your preference.
- Massaging the kale thoroughly is key to making it tender and less bitter.
- Feel free to add extra spices like smoked paprika or chili flakes for additional flavor.
- This salad can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: kale salad, roasted sweet potatoes, black beans, avocado salad, healthy salad, vegetarian, lime dressing, pumpkin seeds, feta cheese
