Spicy Kale Salad Recipe

A bowl of spicy kale salad with a dollop of chipotle dressing.

5 from 3 votes

Spicy Kale Salad combines a variety of colorful veggies, protein-rich quinoa, black beans, salty cotija cheese, spicy pickled onions, and creamy chipotle dressing. This spicy salad is a Tex-Mex lover's dream and makes excellent meal prep too!

Course Salad

Cuisine American, Mexican

Keyword chipotle ranch dressing, southwestern salad, spicy kale salad

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 400kcal

Author Sue Ringsdorf

Ingredients

Salad ingredients:

6 cups kale - torn and massaged
4 cups cooked quinoa
15 oz. black beans - rinsed and drained
1-2 Tablespoons olive oil
1 large sweet potato - peeled and cubed
2 cups corn - grilled (preferred) or canned
1 cup bell pepper (any color) - sliced
1 large jalapeno - diced (with or without seeds)
1/2 cup cotija cheese - crumbled
1 large avocado - chopped
1/2 cup red onions - or try pickled onions!

For the dressing:

10 oz. plain Greek yogurt
1/3 cup light mayo
1/3 cup cilantro - packed
2 Tablespoons chipotle peppers (in adobe sauce) - seeds optional
1 large lime - freshly squeezed
1 teaspoon smoked paprika
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste
cold water - to think dressing

Instructions

Make the chipotle dressing. Add the dressing ingredients to a food processor – the Greek yogurt, light mayo, cilantro, chipotle peppers, fresh lime juice, and seasonings. Pulse and add cold water to thin.
10 oz. plain Greek yogurt, 1/3 cup light mayo, 1/3 cup cilantro, 2 Tablespoons chipotle peppers (in adobe sauce), 1 large lime, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper, cold water
Prep kale. Rinse kale (we use a salad spinner) and tear into bite-sized pieces. Add kale to a large bowl and add a sprinkle of salt and drizzle of extra virgin olive oil. Use your clean hands to massage the kale until soft and vibrant green.
6 cups kale
Cook quinoa. Cook the quinoa according to package directions. We use the Instant Pot as our preferred cooking method. Combine two parts quinoa to three parts chicken broth (or water). Cook on high pressure for one minute and then do a natural release.
4 cups cooked quinoa
Grill corn. Add a drizzle of avocado oil to a cast iron skillet over medium-high heat. Cook corn until slightly charred.
NOTE: When grilling the corn (inside or outside on a grill), it’s not necessary to cook for too long. We want crunchy kernels, not overcooked kernels!
2 cups corn
Roast sweet potatoes. Peel and cube the sweet potato and add a little olive oil, kosher salt, and black pepper. Then roast on a baking sheet in a preheated 425-degree oven until fork-tender.
1 large sweet potato
Prep veggies. Slice/dice the bell peppers and jalapeno. Rinse and drain the black beans. Slice the avocado and crumble the cotija cheese.
OPTIONAL STEP: Make Spicy Pickled Onions. We love adding this condiment to so many things. If you don’t want to include these tangy onions, add some thinly sliced red onion to the salad.
Assemble salad. Use a large serving plate and layer the ingredients. The colors are SO beautiful!
1 cup bell pepper (any color), 1 large jalapeno, 1/2 cup red onions, 1 large avocado, 15 oz. black beans, 1/2 cup cotija cheese
Serve. Serve spicy kale salad with chipotle dressing.

Notes

NOTE: This salad is delicious with a simple lime dressing too. Just combine olive oil, fresh lime juice and zest, a pinch of sugar, salt, and pepper.

There are many different ways to make this loaded kale salad your own with a combo of whole foods. Make it your new favorite salad!

Nutrition