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Massaged Kale Salad with Roasted Sweet Potato &

Black Beans
Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a
satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of
the bright dressing.

By Hilary Meyer | Updated on April 18, 2024

Tested by EatingWell Test Kitchen
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Active Time: 40 mins

Total Time: 40 mins
Servings: 4

Nutrition Profile:
Nut-Free Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Gluten-Free

Ingredients
1 large sweet potato, cut into 1/2-inch-thick wedges

5 tablespoons extra-virgin olive oil, divided

2 teaspoons ancho chile powder

½ teaspoon salt, divided

6 medium shallots, peeled and quartered

3 tablespoons lemon juice

1 large clove garlic, grated

1 pound kale, stemmed and torn

1 (15 ounce) can no-salt-added black beans, rinsed

1 cup cooked quinoa

½ cup crumbled feta cheese

½ cup unsalted pepitas, toasted

Directions
Step 1
Position racks in upper and lower thirds of oven; preheat to 425°F.

Step 2
Toss sweet potato with 1 tablespoon oil, chile powder and 1/8 teaspoon salt on a large rimmed baking sheet.
Toss shallots with 1 tablespoon oil and 1/8 teaspoon salt on another large rimmed baking sheet. Roast the
vegetables, flipping once, until tender and caramelized, about 20 minutes.

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Step 3
Meanwhile, whisk lemon juice and garlic with the remaining 3 tablespoons oil and 1/4 teaspoon salt in a large
bowl. Add kale and massage with the dressing until bright green and shiny and the volume is reduced by about
half. Add beans, quinoa, feta, pepitas and the shallots. Toss to combine and serve topped with the sweet potato.

Originally appeared: EatingWell Magazine, September 2021

Nutrition Facts
Per serving: Serving Size 2 ½ cups 588 calories; total fat 30g ; saturated fat 7g ; cholesterol 17mg ; sodium
691mg ; total carbohydrate 64g ; dietary fiber 14g ; total sugars 12g ; protein 21g ; potassium 1204mg

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