This beautiful and colorful kale salad is loaded with sweet potatoes, black beans, avocado, jicama, pepitas, cotija cheese, red cabbage, and cilantro. It is great served as a main dish or side dish.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
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Ingredients
For the kale salad:
1tablespoonolive oil
1large sweet potatopeeled and chopped
Kosher salt and black pepperto taste
1large bunch kaleI use Lacinato kale
1/2teaspoonsea salt
115 oz can black beans, rinsed and drained
1/2cupfinely chopped red cabbage
1/3cupchopped jicama sticks
1/3cuppepitaspumpkin seeds
1/4cupchopped cilantro
1large avocadoseed removed and chopped
1/3cupcrumbled cotija cheese or crumbled queso fresco
For the cilantro vinaigrette:
1/2cupolive oil
1/4cupfresh lime juice
1/4cupfinely chopped cilantro
1clovegarlicminced
Salt and black pepperto taste
Instructions
Preheat oven to 400 degrees F. Place sweet potato chunks on a large baking sheet. Drizzle with olive oil and season with kosher salt and black pepper, to taste. Roast in the oven for 35-40 minutes or until sweet potatoes are tender. Remove from oven and set aside.
While the sweet potatoes are roasting, prepare the salad. Wash the chop the kale, removing the tough ribs. Place kale in a large bowl and sprinkle with sea salt. Massage the kale with your hands, rubbing in the salt, for about 2 minutes. This will help break down the kale.
When the sweet potatoes are at room temperature, add them to the kale. Add the black beans, cabbage, jicama, pepitas, cilantro, and cotija cheese.
To make the cilantro lime vinaigrette, whisk together the olive oil, lime juice, cilantro, and garlic in a small bowl or jar. Season with salt and black pepper, to taste.
Drizzle the salad with the dressing and serve immediately.