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Baby Kale Salad

40 Minutes
6 People
Baby Kale Salad


2 Tbsp fresh lemon thyme
9 oz sweet potatoes, diced
1/2 tsp salt
1 Tbsp olive oil
6 tsp pumpkin seeds
1/2 tsp olive oil
1 pinch salt
1 pinch black pepper
1 avocado, sliced in half
3 1/2 Tbsp low-fat sour cream
1/4 each lime juice
1 pinch salt
1 pinch black pepper
6 cups baby kale
6 oz black beans, cooked


  1. Preheat oven to 350⁰ F.
  2. Toss sweet potatoes in olive oil, salt, and lemon thyme. Place on a sheet pan and roast in the oven until cooked through and browned. Allow to cool.
  3. Toss the pumpkin seeds in a bowl with olive oil, salt, and pepper. Toast in the oven for about 5 minutes until lightly brown. Allow to cool.
  4. Place the avocado, sour cream, the juice and zest from 1/4 lime, salt and pepper into a blender and purée until smooth. Add a little water if you want to thin out the dressing.
  5. Wash the baby kale and place in a large bowl with the roasted sweet potato, black beans and dressing. Toss to combine.
  6. Share the dressed salad between 6 serving bowl and sprinkle each with toasted pumpkin seeds.


  • Kale is a nutritious produce rich in antioxidants, beta-carotene, and vitamins C and K. It also contains nutrients that can support heart health, eye health, and weight management.
  • Baby Kale is the term used for the delicate leaves of a young, immature kale plant. It is more tender than mature Kale, has a milder flavor, and has more substantial texture like spinach.
  • Feel free to substitute your favorite cooked beans or toasted seeds, any will work really well in this salad.


Calories 192
Protein 7 g
Sodium 245 mg
Carbohydrates 25 g
Fat 8 g
Fiber 8 g
Servings 6