Southwest Kale Power Salad

Looking to get more vitamin K and vitamin C in your diet? Kale is packed with vitamin K and vitamin C, containing almost three times more vitamin C than spinach. These vitamins have a range of nutritional benefits, such as…

• Strengthening hair and nails.
• Reducing inflammation.
• Lowering cholesterol levels.
• Maintaining normal blood coagulation.

Curious how to add kale to your diet? Check out this kale power salad recipe from Kate (@cookieandkate)!

Ingredients:

Quinoa & Kale:

• 1 cup quinoa
• 1 bunch kale, ribs removed and chopped into very small, bite-sized pieces
• 2 tablespoons olive oil
• 1 medium lime, juiced
• ½ teaspoon fine salt

Sweet Potatoes:

• 2 medium sweet potatoes (about 1 ½ pounds), sliced into small, ¼-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon fine salt

Avocado Sauce:

• 2 ripe avocados, sliced into long strips
• ¼ cup lime juice (about 2 limes)
• 1 medium jalapeño, deseeded, membranes removed and roughly chopped
• 1 handful cilantro leaves
• ½ teaspoon ground coriander, optional
• ¼ teaspoon fine salt, to taste

Everything Else:

• 1 can (14 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
• ⅓ cup crumbled feta
• ¼ cup pepitas (green pumpkin seeds)

Instructions:

1. To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 2 cups water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
2. To cook the sweet potatoes: In a large skillet, warm the olive oil over medium heat. Add the chopped sweet potatoes and toss to coat, then add the cumin, smoked paprika and salt. Stir to combine. Once the pan is sizzling, add a scant ¼ cup water, then cover the pan and reduce heat to low to avoid burning the contents. Cook, stirring occasionally, until the sweet potato is easily pierced through with a fork, about 7 to 10 minutes.
3. Uncover the pan, raise the heat back to medium and cook until the excess moisture has evaporated and the sweet potatoes are caramelizing on the edges, about 3 to 7 minutes (add another little splash of olive oil if the potatoes start sticking to the pan). Set aside to cool.
4. To prepare the kale: Transfer the kale to a large mixing bowl. Sprinkle the chopped kale with salt and use your hands to “massage” it, which improves the flavor. Just grab handfuls of kale in your hands and scrunch it up in your palms. Repeat until the kale is darker green in color and more fragrant. Whisk together 2 tablespoons olive oil, the juice of 1 lime and ½ teaspoon salt. Drizzle over the kale and toss to coat.
5. To make the avocado sauce: Combine the ingredients as listed in a food processor or blender. Blend well, add more lime juice if desired, and season with salt, to taste.
6. To toast the pepitas: In a small skillet over medium-low heat, toast the pepitas, stirring frequently, until they are turning lightly golden on the edges and starting to make little popping noises, about 3 to 5 minutes.
7. Once the quinoa has cooled down a bit, pour it into the bowl of kale and toss to combine. Divide the kale and quinoa mixture into four large salad bowls. Top with sweet potatoes, black beans, a big dollop of avocado sauce, and a sprinkle of feta and pepitas.

Why We Love This…

✔ Fiber-rich and gut-friendly: Ground flaxseed, oats, and oat/almond flours provide fiber to support digestion and steady energy.
✔ Heart-healthy fats: Walnuts, almond butter, and coconut oil deliver omega-3s and monounsaturated fats for cardiovascular and brain health.
✔ Naturally sweetened: Maple syrup provides unrefined sweetness along with trace minerals like manganese and zinc.
✔ Gluten-free and nutrient-dense: Oat and almond flours make these cookies naturally gluten-free while adding protein, magnesium, and antioxidants.
✔ Anti-inflammatory spice: Cinnamon adds flavor plus compounds that help reduce inflammation and support blood sugar balance.
✔ Moist and satisfying texture: Healthy fats from nuts and coconut oil keep the cookies tender, making them a nourishing treat.
✔ Balanced treat: Combines fiber, protein, and healthy fats for a snack that keeps you satisfied without refined sugar.

Like this recipe? Then you'll love this Grilled Corn Salad!