The Best Fiesta Kale Salad
This fiesta kale salad is ideal for warm summer days – with sweet potatoes and a citrusy dressing, it’s refreshing, vibrant, and healthy. More on Foodal.
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
For the Salad:
  • 2 sweet potatoescubed
  • 3-4 kale leavesstems removed
  • 2cups shredded purple cabbage
  • 1 tomatodiced
  • 1/4cup green onionchopped
  • 1/4cup cilantrochopped
  • 1 can black beansdrained and rinsed
For the Dressing:
  • 1large orangejuiced
  • 1teaspoon apple cider vinegar
  • 1tablespoon sugar
  • saltto taste
For the Guacamole and Salsa
  • 2 avocados
  • 1tablespoon fresh lemon juice
  • 1tablespoon olive oil
  • saltto taste
  • 1/2 tomatodiced
  • 1 jar tomato salsa
  1. Preheat oven to 375°F. Lightly oil a large baking sheet.
  2. Spread the sweet potatoes on the prepared baking sheet in a single layer and roast for 35 minutes.
  3. While the sweet potatoes are roasting, finely chop the kale leaves. Add to a large bowl with the cabbage, tomato, green onion, and cilantro. Stir very well.
  4. Whisk together the orange juice, apple cider vinegar, sugar, and salt in a small bowl. Pour the dressing into the salad. Use your hands to massage everything together.
  5. Prepare the guacamole by mashing the avocados in a bowl, then mixing in the lemon juice and olive oil. Season with salt to taste. Fold the tomatoes into the guacamole.
  6. Add the roasted sweet potatoes and the black beans to the salad bowl, and stir until everything is combined.
  7. Serve the salad accompanied with the guacamole and salsa.
Recipe Notes

Recipe by Sarah Hagstrom.