Kale Salad with Taco-Spiced Sweet Potato and Jalapeño Vinaigrette
Although I do love my zucchini noodles, one of my favorite things to make with the spiralizer is crispy potatoes, and they taste great over a salad. This time, I spiced white sweet potato with some taco seasoning, and put it over a salad with avocado, blood orange, pumpkin seeds, and red onion with a spicy jalapeño dressing.
Ingredients (serves 1)
- 1/2 white sweet potato
- Cooking spray (I used avocado oil)
- Taco seasoning
- 2 cups chopped kale leaves
- 1 small blood orange, chopped
- 1/2 avocado, chopped
- A few slices red onion
- 1-2 tablespoons pumpkin seeds
Jalapeño Vinaigrette Dressing
- 1/2 small jalapeño, seeds removed and lightly chopped
- Juice of 1/2 lemon
- 1 teaspoon olive oil
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
1. Preheat oven to 425 degrees Fahrenheit. Cut off both ends of sweet potato, and spiralize using a small noodle blade. Spread on an aluminum-foil lined baking sheet. Spray with cooking oil, and toss with your hands so potato gets coated in oil. Sprinkle with taco seasoning, and bake for 15-20 minutes until potatoes begin to get crispy (but check to make sure they don't burn).
2. While sweet potatoes are roasting, add kale to a large bowl. Massage with some olive oil and salt, if desired (this helps to soften leaves). Add blood orange, avocado, red onion, and pumpkin seeds. When potatoes are finished cooking, add to the top of the salad.
3. To make dressing, blend ingredients together if smooth. It's okay if there are still some jalapeño chunks, they will blend in with the salad. If you want your dressing less spicy, use 1/4 of a jalapeño instead of 1/2.
4. Pour the dressing over the salad, and enjoy.