Summer may be far, far away, but there's no reason why you can't enjoy the crunchy brightness of a delicious salad.
The sweet curly kale and roasted potatoes play nicely off the subtle bite of the chile vinaigrette. The tomatoes add a little color (I know, I know, they’re not in season but it adds a bit of color to the salad).
I added chopped thick-cut bacon to give it a little depth, but you don’t have to if you want to make it vegetarian.
This is a great recipe to serve hot or cold… say, later this summer when it’s miserably hot and you’re complaining about the heat!
Roasted Potato and Kale Salad
prep: 15 minutes
cook: 20 minutes
½ cup red wine vinegar
1 teaspoon red chili powder
1 teaspoon salt
1 cup olive oil
½ pound Yukon Gold Potatoes, cut into 1-inch pieces
1½ pounds curly kale
1 cup grape tomatoes
2 slices thick cut bacon, cooked and chopped
1 cup crumbled feta cheese
let’s get to it…
Heat the oven to 375°F.
Mix red wine vinegar, chili powder and salt in a blender. With the machine running, slowly add olive oil; set aside.
Spread potatoes on a baking sheet lined with foil. Spoon 2 tablespoons of the vinaigrette over the potatoes and stir to coat completely. Bake for 15 to 20 minutes, stirring after 10 minutes, or until cooked. Remove from oven and cool.
Remove the center stalk from the kale. Wash in cold water and spin in a salad spinner or drain well (kale can be gritty). Tear or cut kale into small, bite size pieces and place in a large salad bowl.
Add potatoes and tomatoes to the salad bowl of kale. Pour half of the chili vinaigrette onto the vegetables and toss gently.
Sprinkle on the bacon and feta cheese. Serve remaining vinaigrette on the side.
Tip: This dish makes a great side dish! As soon as the potatoes are cooked, remove from the oven and place in a large bowl with the kale and tomatoes. Add half of the vinaigrette and toss gently. Top with the bacon and feta cheese. Serve with the remaining vinaigrette.
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