Creamy Southwest Kale and Roasted Potato Salad

Creamy Southwest Kale and Roasted Potato Salad is basically all my favorite things in one giant bowl. Since Bloomsbury Farm CSA is in full swing now there are usually several dishes I will make each week that highlight what we got in our basket and what is in season. This past week it was lots of delicious kale, creamy gold potatoes and wonderful red cabbage (my fav).

The creamy southwest dressing that I use in this recipe is actually completely dairy-free. I used soaked cashews for the base of this dressing and it lends a lot more complex and almost slightly cheesy flavor.

Sometimes I think that getting lots of kale can seem daunting if you aren’t used to it but over time you learn how to really use them in a way that highlights their flavor and in ways that you won’t get tired of eating it. My husband and I ate this salad for a couple days and enjoyed it more and more each time. So it used up most of the kale and fed us for several meals.

This salad is actually extremely filling with the protein in the cashews and the roasted potatoes make it a meal in and of itself but you can easily top it with any of your favorite protein. Also feel free to include any of your favorite seasonal vegetables.

Enjoy!

Creamy Southwest Kale and Roasted Potato Salad

• Author: Jessi Heggan
• Prep Time: 25
• Cook Time: 30
• Total Time: 55 minutes
• Yield: 4-6 servings 1x

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Description

A healthy and incredibly delicious kale salad topped with a vegan creamy southwest dressing. 

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Ingredients

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Creamy Southwest Dressing

• ¾ cup raw cashews, soaked (see notes)
• 1 jalapeno, deseeded and ribs removed
• 3 green onions, halved
• 1 cup cilantro, fresh
• 2 garlic cloves
• 3 Tbsp lime juice
• 1 Tbsp red wine vinegar
• ¼ cup + 1 Tbsp olive oil
• 1 tsp chili powder
• ½ tsp smoked paprika
• 1 tsp sea salt

Roasted Potatoes

• 1.5lbs gold potatoes
• 2 Tbsp olive or coconut oil
• 1 tsp chili powder
• 1 tsp sea salt

Salad

• 8 cups kale, chopped (stems removed)
• 1 red bell pepper, chopped
• 3 cups red cabbage, shredded

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Instructions

1. Preheat oven to 400 and line a baking sheet with parchment paper. Cut the potatoes in to bite size pieces and toss with the oil and seasonings. Roast for 25-30 minutes or until slight crispy and cooked through.
2. Strain the cashews and rinse them off. Place the cashews in a blender or food processor with the rest of the dressing ingredients and blend until smooth. Set the dressing aside
3. Place the chopped kale in a large bowl with about ¾ cup of the southwest dressing and use your hands to kneed/massage the kale until the leaves are tender. Add the chopped peppers and shredded cabbage and toss to combine. 
4. Once the potatoes are done let them cool for a few minutes and then add to the salad with about ¼ cup more dressing and toss to thoroughly combine everything.
5. Serve immediately or store or in the refrigerator in an airtight container.
6. You can also top with your favorite protein. I like to add black beans, chicken or even ground taco meat. 

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Notes

• You can soak the cashews for 6-8 hours or to quick soak your cashews – place them in a small sauce pan and cover with water. Bring to a boil and then take off the heat and put a lid on the pot and let soak for 1 hour.

Keywords: kale salad, massaged kale salad, vegan kale salad, vegan southwest dressing, creamy southwest dressing, easy kale salad