Massaged Kale Salad with Roasted Sweet Potato & Black Beans

Massaged Kale Salad with Roasted Sweet Potato & Black Beans

from eatingwell.com
Entree
40 min
4 servings
588 kcal / serving

Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Massaging the kale both tenderizes it and helps the greens absorb more of the bright dressing.

Ingredients

  • 1 largesweet potato, cut into 1/2-inch-thick wedges
  • 5 tablespoonsextra-virgin olive oil, divided
  • 2 teaspoonsancho chile powder
  • ½ teaspoonsalt, divided
  • 6 mediumshallots, peeled and quartered
  • 3 tablespoonslemon juice
  • 1 largeclove garlic, grated
  • 1 poundkale, stemmed and torn
  • 1can no-salt-added black beans, rinsed
  • 1 cupcooked quinoa
  • ½ cupcrumbled feta cheese
  • 5 cup unsalted pepitas, toasted

Directions

  1. 1

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

  2. 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.

  3. 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.