I’m a big fan of salads, and during the summer, I could easily eat one for lunch every day.
However, there are days when I get bored with eating the same types of food all the time, and yearn for something a little more interesting to jazz up my plate.
Here’s where my recipe for fiesta kale salad comes in!
What I particularly love about this dish is the very tangy dressing, made with freshly squeezed orange juice.
If you’re having a potluck party this summer, or inviting family and friends over for a simple backyard barbecue, then this colorful dish is a must-have the next time your guests are over. They’ll absolutely love it!
It’s excellent with farmers market fresh vegetables and herbs, but all of the ingredients that you’ll need are available year-round at most grocery stores.
I strongly suggest serving it with a side of homemade guacamole and some tomato salsa, or your own fresh version of pico de gallo. Adding a fresh dip is the perfect way to round off this dish!
All set for your fiesta now? Let’s go straight to the recipe!
Cooking by the Numbers…
Step 1 – Get your Mise en Place Ready
Preheat the oven to 375°F. Oil a large baking sheet and set aside.
Set out the sweet potatoes, kale, purple cabbage, tomato, green onion, cilantro, orange, and avocado. Measure out the black beans, sugar, apple cider vinegar, tomato salsa, lemon juice, olive oil, and salt.
Step 2 – Cube and Roast the Sweet Potatoes
Peel the sweet potatoes, and cut them into small cubes. Place them on the prepared baking sheet and roast for 35 minutes until they are tender, flipping them over halfway through cooking.
Step 3 – Cut the Vegetables and Juice the Orange
As the sweet potatoes are roasting, remove the stems from the kale and core from the purple cabbage. Thinly chop both. Dice the tomatoes and chop the green onions. Tear off the cilantro leaves from the stems, and slice the orange into wedges.
Squeeze the orange wedges to get the juice.
Step 4 – Toss the Veggies with the Dressing
Mix the kale, cabbage, tomato, green onion, and cilantro in a large mixing bowl.
In a separate bowl, whisk together the orange juice, apple cider vinegar, sugar, and salt.
Drizzle the dressing into the mixing bowl with the vegetables. Use your hands to gently massage the vegetables with the dressing. Set aside and let the vegetables absorb the flavors.
Step 5 – Prepare the Guacamole
Scoop out the flesh from the ripe avocado and mash it in a small bowl with a fork. Mix in the olive oil and lemon juice (lime would also work for this), and then add salt to taste. Fold in the diced tomatoes until they are evenly distributed.
Step 6 – Serve and Enjoy
Serve the salad along with a side of guacamole and salsa.
A Colorful and Tasty Salad to Jazz up Your Plate
Are you sick of eating the same old salads over and over again?
This bright, vibrant recipe will make you fall in love with them again!
You’ll enjoy the leafy greens for their nutritional value, and the roasted sweet potatoes and black beans for their heartiness. Finished with a tangy dressing and accompanied by guacamole and tomato salsa, this is going to be a new favorite!
And if you can’t get enough of your favorite cruciferous veggie, try it in another salad with spiralized apples and red onions.
What are your favorite ways to spruce up your plate of veggies? Let us know by commenting below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published January 30, 2015 by Sarah Hagstrom. Revised and updated July 13th, 2017 by Felicia Lim.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.