Sweet Potato and Black Bean Kale Salad
This sweet potato and black bean kale salad is packed with roasted sweet potatoes, black beans, avocado, and a zesty cilantro lime vinaigrette. A hearty, colorful fall me
Pair this with Southwest Quinoa Salad, Mexican Rice Bowl, and Southwestern Zucchini Noodle Bowls for a full spread.
Why This Kale Salad Is My Go-To Fall Dinner
We’re heading to Caleb’s preschool Halloween party later, then trick-or-treating and handing out candy tonight. I know there’s going to be a serious sugar rush, so I’m planning a dinner that helps balance things out: this sweet potato and black bean kale salad. The colors alone feel festive, the bright orange sweet potatoes, the black beans, the purple cabbage, and it’s hearty enough that no one misses the candy. I make it all year, but it really shines in fall. The roasted sweet potatoes get tender and slightly caramelized, and the cilantro lime vinaigrette ties everything together with a tangy kick.
3 Reasons This Colorful Salad Wins Every Time
- Hearty enough for a main dish. With roasted sweet potatoes, black beans, avocado, and pepitas, this salad keeps you full without feeling heavy.
- Festive fall colors. The mix of orange, black, and purple makes it perfect for Halloween or Thanksgiving side table.
- Easy to prep ahead. Roast the sweet potatoes and make the dressing in advance, then assemble in minutes.
Key Ingredients for a Flavorful Salad
- Kale: Choose curly or lacinato kale. Remove the tough ribs and massage with salt to soften the leaves. This step makes raw kale tender and easier to digest.
- Sweet potatoes: Roast them until fork-tender. I find that a 400°F oven for 35-40 minutes gives them a nice caramelized edge without drying out.
- Cotija cheese: This salty, crumbly Mexican cheese adds a savory pop. If you can’t find it, substitute feta or queso fresco. For a vegan option, omit it or use a plant-based feta.
- Cilantro lime vinaigrette: The lime juice and garlic give the dressing a bright, zesty flavor that wakes up the whole salad. Whisk it just before serving.
Kitchen Tools for This Salad
- Large baking sheet for roasting sweet potatoes
- Mixing bowls (one large for the salad, one small for the dressing)
- Chef’s knife and cutting board
- Whisk or jar with lid for the vinaigrette
Tips for Making the Best Sweet Potato Kale Salad
Don’t skip massaging the kale with salt for about 2 minutes, it breaks down the tough fibers and makes the leaves tender enough to eat raw. For the sweet potatoes, cut them into even 1/2-inch chunks so they roast evenly, and spread them in a single layer on the baking sheet. If they’re crowded, they’ll steam instead of caramelize. Let the sweet potatoes cool to room temperature before mixing the salad, or they’ll wilt the kale.
4 Easy Swaps for This Salad
If you don’t have cotija cheese, crumbled feta or queso fresco works just as well. To make it dairy-free, simply skip the cheese or substitute a sprinkle of nutritional yeast for a cheesy flavor. I’ve also added cooked quinoa to make it even more filling, or swapped the sweet potatoes for roasted butternut squash when I want a different fall vibe. For a spicier kick, toss in some chopped jalapeño or a pinch of cayenne into the vinaigrette.
How to Serve This Kale Salad
This salad works as a complete meal on its own, but it also pairs beautifully with a bowl of black bean soup or grilled chicken for extra protein. For a crowd, set out extra cotija cheese and pepitas so everyone can customize their bowl. It’s great as a side dish alongside tacos or enchiladas, the bright lime dressing cuts through richer flavors.
How to Store Leftover Kale Salad
Store the salad components separately from the dressing to keep everything crisp. The roasted sweet potatoes, black beans, cabbage, and jicama can be combined and refrigerated for up to 4 days. Keep the vinaigrette in a jar in the fridge for up to a week. When you’re ready to eat, massage the kale with a little extra dressing and assemble. Avocado should be added fresh, cut it right before serving to prevent browning.
Sweet Potato Kale Salad FAQs
Can I use regular potatoes instead of sweet potatoes?
You can, but the flavor and texture will be different. Sweet potatoes add a natural sweetness that balances the tangy vinaigrette and salty cotija. If using regular potatoes, consider roasting them a little longer until they’re crispy.
How do I make this salad vegan?
Skip the cotija cheese and use a vegan feta or add extra pepitas and avocado for creaminess. The vinaigrette is already vegan as written (just oil, lime, cilantro, and garlic).
Can I use pre-chopped kale from a bag?
Yes, but you still need to massage it with salt for about 2 minutes to tenderize it. Bagged kale can be a bit tough, so don’t skip that step.
How to keep avocado from browning?
Add avocado just before serving. If you’re prepping ahead, toss the diced avocado with a little extra lime juice from the vinaigrette to slow browning.
Recipe
Sweet Potato and Black Bean Kale Salad
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.
Ingredients
- 1 tbsp olive oil
- 1 sweet potato, large, peeled and chopped
- to taste kosher salt
- to taste black pepper
- 1 bunch kale, Lacinato kale
- 0.5 tsp sea salt
- 1 can (15 oz) black beans, rinsed and drained
- 0.5 cup red cabbage, finely chopped
- 0.333 cup jicama, chopped sticks
- 0.333 cup pepitas
- 0.25 cup cilantro, chopped
- 1 avocado, large, seed removed and chopped
- 0.333 cup cotija cheese, crumbled, or queso fresco
cilantro vinaigrette
- 0.5 cup olive oil
- 0.25 cup lime juice, fresh
- 0.25 cup cilantro, finely chopped
- 1 clove garlic, minced
- to taste salt
- to taste black pepper
Instructions
- 1
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.
- 2
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.
- 3
When the sweet potatoes are at room temperature, add them to the kale. Add the black beans, cabbage, jicama, pepitas, cilantro, and cotija cheese.
- 4
To make the cilantro lime vinaigrette, whisk together the olive oil, lime juice, cilantro, and garlic in a
Nutrition (per serving)
Calorie breakdown
How this was calculated — 17 of 19 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: fall, gluten-free, healthy, Oven Baked, vegetarian
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