Kale And Sweet Potato Super Salad

Probably one of the healthiest dishes on the planet, this salad is definitely not going to leave you hungry or missing for anything else. It is a perfect way to include more vegetables to your meals and why not celebrate a meatless Monday.

Most of us are usually eating too much meat. Salads like this one here are a perfect proof that you don’t always need to add animal protein to make your food nutritious and filling.

I paired kale with wonderful roasted sweet potato, crunchy pumpkin seeds, filling black beans and awesome ruby red seeds of a pomegranate. Since I love spice and strong flavors I also used a healthy spoonful of cayenne, but feel free to leave it out if you are not a fan of spice.

Know your ingredient

Kale is easily one of the most nutritious foods in existence. It’s very nutrient-dense containing loads of Vitamins – A, K, C, and B6. It also has high amounts of manganese, and some calcium, copper, potassium, and magnesium. It’s low on calories and very high in nutrients and also a good amount of antioxidants.

At the same time kale is quite filling and, as such, is a good addition to a weight loss diet.

If you are not a fan of the kale taste don’t give up on it just yet. Try massaging the leaves with a little oil and baking them in a single layer until crispy – heat removes some of the specific taste and you end up with a wonderful crunchy snack – a perfect substitute to unhealthy store-bought chips.

Suggested Cooking Tools

Kale and sweet potato super salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 People


  • 1 Large sweet potato, peeled and diced
  • 0.5 tsp avocado oil
  • 1 tsp cayenne pepper
  • 3 tbsp pumpkin seeds
  • 2 cups kale chopped
  • 2 tsp olive oil
  • 0.5 oranges
  • 1 15.5 oz can black beans, drained
  • 1/2 small red onion sliced thin
  • 0.5 pomegranate
  • 1 small apple sliced thin


  • Preheat the oven to 480° F and cover the tray with a baking paper.
  • Massage the sweet potato with avocado oil and season with cayenne, salt and pepper to taste. 
  • Roast for 12 minutes.
  • Add pumpkin seeds to the tray and roast for 3 more minutes.
  • Remove and let it cool slightly.

During the baking time, prepare everything else:

  • Remove strong stalks from the kale and cut the leaves to bite-sized pieces.
  • Mix the kale pieces together with olive oil, some salt and orange juice. 
  • Massage the salad with your hands so the leaves slightly soften.
  • Slice the onion and apple as thin as you can.
  • Mix roasted sweet potatoes, pumpkin seeds, black beans, and pomegranate seeds into the salad mixture and enjoy!


It is always a good idea to massage the kale between your hands – this way it will soften up and also the taste will become a tiny bit milder.
The amounts in this recipe are only for guidance. Feel free to adjust them to your liking or to the content of your fridge.
If you are not a fan of strong onion taste, try to slice it as thin as you can, then sprinkle with salt, add some lime or lemon juice, massage them slightly and let sit for 5 minutes – the quick pickling makes them much softer in taste.

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