Massaged Kale Salad with Roasted Sweet Potato & Black Beans

Nutrition Notes

Ingredients

• 1 (15 ounce) can no-salt-added black beans, rinsed
• 1 large sweet potato, cut into 1/2-inch-thick wedges
• 1/2 cup unsalted pepitas, toasted
• 6 medium shallots, peeled and quartered
• 1 cup cooked quinoa
• 1 large clove garlic, grated
• 1 pound kale, stemmed and torn
• 5 tablespoons extra-virgin olive oil, divided
• 1/2 cup crumbled feta cheese
• 3 tablespoons lemon juice
• 2 teaspoons ancho chile powder
• 1/2 teaspoon salt, divided

Preparation

1. 1

   Step 1

   Position racks in upper and lower thirds of oven; preheat to 425°F.
2. 2

   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.
3. 3

   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.

4. Bon appetit!