Southwestern Kale Power Salad
This vibrant salad features chopped kale, black beans, roasted sweet potatoes, corn, avocado, and a zesty cilantro-lime dressing. It’s nutrient-dense, high in protein and fiber, and bursting with flavor — a perfect balance of earthy, tangy, and creamy elements.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minute
Ingredients
For the Salad:
5 cups kale, stems removed and leaves finely chopped
1 medium sweet potato, peeled and cubed
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt & pepper, to taste
1 cup black beans, drained and rinsed
½ cup corn kernels (fresh, canned, or roasted)
½ red bell pepper, diced
½ avocado, diced
¼ cup cherry tomatoes, halved
2 tbsp pumpkin seeds (pepitas) or roasted sunflower seeds
Optional: ¼ cup crumbled feta or cotija cheese (omit for vegan)
For the Cilantro-Lime Dressing:
¼ cup Greek yogurt (or vegan yogurt)
2 tbsp olive oil
2 tbsp lime juice (freshly squeezed)
1 tbsp honey or maple syrup
1 small garlic clove, minced
2 tbsp fresh cilantro, finely chopped
½ tsp cumin
Salt and pepper, to taste
1–2 tbsp water, to thin if needed
Instructions
1. Roast the sweet potatoes:
Preheat oven to 400°F (200°C).
Toss sweet potato cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
2. Massage the kale:
Place chopped kale in a large bowl.
Drizzle with a little olive oil and a pinch of salt.
Massage with your hands for 1–2 minutes until softened and deep green.
3. Prepare the dressing:
In a bowl or jar, whisk together Greek yogurt, olive oil, lime juice, honey, garlic, cilantro, cumin, salt, and pepper.
Add a splash of water if it’s too thick.
4. Assemble the salad:
Add black beans, corn, red bell pepper, tomatoes, roasted sweet potatoes, and avocado to the kale.
Pour the dressing over and toss gently to combine.
5. Top & serve:
Sprinkle with pumpkin seeds and feta (if using).
Serve immediately or refrigerate for up to 2 days.
Notes & Tips
To make it meal-prep friendly, keep the dressing separate until ready to serve.
Add grilled chicken, shrimp, or tofu for extra protein.
Roasted chickpeas also make a great crunchy topping.
You can swap kale for baby spinach or mixed greens if you prefer a softer texture.
❓ frequently asked questions FAQ
Q: Can I make this salad vegan?
Yes! Just use a plant-based yogurt and replace honey with maple syrup.
Q: How long does it last in the fridge?
Up to 2–3 days, but keep dressing separate for best texture.
Q: Can I use canned corn?
Absolutely — just drain and rinse it before adding.
Nutritional Information
Calories: ~420 kcal
Protein: 15 g
Carbohydrates: 48 g
Fiber: 10 g
Fat: 18 g
Sugar: 9 g