Autumn Kale Sweet Potato Bean Salad
This Autumn Kale Sweet Potato and Bean Salad has it all; roasted sweet potatoes, sauteed onion and portobellos, crispy kale, and hearty black beans all topped with shaved parmesan, raisins, and pepitas for a nourishing fall salad bursting with flavor.
Servings: 4 people
Ingredients
- 1 bunch kale
- 1 cup fresh cilantro chopped
- 2 small sweet potato cut into wedges
- 1 15oz can black beans rinsed
- 1 portobello mushroom
- 1/2 onion cut into wedges
- 3 tbsp shaved parmesan cheese
- 3 tbsp raisins
- 3 tbsp pepitas
- 1 tsp paprika
- salt and pepper to taste
- 2 tbsp butter
Sun Dried Tomato Dressing
- 1/3 cup olive oil
- 1 lemon juiced
- 1 tbsp sun dried tomato preserved in oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Cut sweet potato into wedges. Season with 2 tbsp olive oil, paprika and salt and pepper. Transfer to a baking sheet and roast at 400F degrees for 30 minutes. When done set aside and allow it to cool off
- Meanwhile prepare the kale by removing steams. Cut into bite size pieces. Transfer to a bowl, add 2 tbsp olive oil and massage for a couple of minutes to soften.
- Melt butter in a skillet then pan fry the mushroom and onion on both sides until golden brown (about 6-8 minutes)
- Make the sun dried tomato dressing by adding remaining olive oil to a small bowl, whisk in sun dried tomato preserved in oil, juice from lemon, balsamic vinegar and season with salt and pepper.
- When ready to make the salad toss in kale and cilantro. Top with rinsed beans, roasted sweet potatoes wedges and sautéed mushrooms and onion. Add pepitas, raisins and shaved parmesan cheese.
- Season salad with the sun-dried tomato dressing and serve.
Nutrition
Calories: 350kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 166mg | Potassium: 662mg | Fiber: 6g | Sugar: 6g | Vitamin A: 12850IU | Vitamin C: 51mg | Calcium: 180mg | Iron: 2mg