Spicy Potato & Kale Salad
So many vegetables, so little time. I texted a friend this week with a bunch of my meals and said, “I am going to turn INTO a vegetable.” So many greens and colors in my food this week!
This spicy potato and kale salad is so filling! The ingredient list is pretty simple, it takes a little bit of prep time, but is so worth it in the end. I enjoyed the flavor the most, it is spicy yet fresh. You can adjust the level of spice to be what suits you best. Funny story: I sprinkled cayenne pepper on these with a really heavy hand because #mombrain and I thought I was sprinkling paprika. So, my potatoes came out way more spicy than I initially intended (but I ended up liking it!).
The macros on this can vary depending on how many/few potatoes you put in, or how large you make your serving. I added in a good serving of potatoes, and this salad is built for 2 (or in my case with a husband who hates vegetables, 1 serving for me now, 1 serving for me later). Macros for the entire bowl are 60g carbs, 9g fat, and 11g protein.
Here is how you make the Spicy Potato & Kale Salad:
- 225g potatoes, cubed (I used Yukon Gold)
- 4 cup chopped kale
- 50g thinly sliced red onion
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 2 tbsp G Hughes Sugar Free honey mustard
- 2 tbsp Marie’s Meyer Lemon & Basil dressing
- Salt
- Grape seed oil cooking spray (or other oil spray will work)
First, you’ll need to cook your potatoes and onion. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper (my favorite kitchen item). In a large bowl, add your cubed potatoes and lightly spray them with grape seed oil spray. Add your paprika, cayenne, garlic powder and salt, and mix to coat the potatoes. Spread in a single layer on the baking sheet and place in the oven. After 30 minutes, remove the pan from the oven and add your onions to it (sprinkle again with salt). Place back in the oven for another 20-30 minutes.
In the meantime, bring a pot of water to a boil over high heat. Once at a rolling boil, put kale in and boil for 3-5 minutes. Remove from water with a slotted spoon and place in ice water to cool immediately. This makes the kale more tender.
Once the potatoes and onions are done, it is time to assemble! In a large bowl, add your Meyer lemon dressing and honey mustard and mix with a whisk. Add kale, potatoes and onions to the bowl and mix well with tongs to coat everything with dressing. Then serve!
Macros per servings (serves 2) are: 30g carbs, 4.5g fat, and 5.5g protein.
This salad was super filling. It felt hearty because of the potatoes, but the kale is super high volume for lower macros, so it also helped get and keep me fuller for longer. Win-win. Plus, the spicy potatoes paired well with the sweet and acidic dressing. This was great with my turkey burger on top, and would probably be delicious with a nice piece of fish (cod would work really well here since the flavor is more mild but the texture is firm).
