Southwestern kale power salad

 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

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