Summer doesn’t have to end yet! This roasted vegetable kale salad can keep the fall at bay :)
This salad is a little spicy from the roasted jalapeños and a chipotle dressing. Pistachios give it an added crunch and protein! Speaking of, pistachios are amazing! In his article, “Pistachio nuts: composition and potential health benefits”, Mark L Dreher explains how old the pistachio is, “native to the Middle East, the pistachio tree is one of the oldest flowering trees. Archeological records of early human pistachio consumption in Turkey date back to as early as 7,000 B.C.” (234). Concerning our health, they can help regulate bodily functions, “pistachios have the highest level of potassium, containing 285 mg per oz. Potassium is the major intracellular cation in the body and is required for normal cellular function and vascular tone (blood pressure) (Dreher, 238). In addition to potassium, the study “Nutrition attributes and health effects of pistachio nuts” show that “polyphenols, xanthophylls and tocopherols from pistachios have been demonstrated to be rapidly accessible in the stomach, thus maximising the possibility of absorption in the upper small intestine” (Bullo, S79). Long story short, eat pistachios!
I really encourage you to try this salad! Kale can be so delicious and if you’re worried about the spice just be careful to remove all the seeds from the jalapeños. And if you roast some corn tortillas on the same pan as the jalapeños and garlic, they get infused with delicious flavor!
Makes 3 medium salads
4 cups kale, chopped
½ yellow onion, thinly sliced
Juice from 1 lemon
3 large jalapeños
4 cloves garlic
1 tsp olive oil
1 large ear corn
Handful of pistachios
Honey Chipotle Salad Dressing
1. Preheat oven to 375 degrees fahrenheit. Cut off the stem of the jalapeños and slice lengthwise. Using a spoon, scoop out the seeds and pith. Remove the skin from the garlic and place them with jalapeños on a baking tray. Pour a tsp of olive oil on vegetables and roast for 10-15 minutes.
2. Thinly slice the onion and set in a small bowl with the juice from one lemon, let sit.
3. Turn your grill on high, remove the husk from corn and lightly rub with olive oil. Grill on high turning until slightly charred. About 10 minutes.
4. Chop the kale. Remove the ribs from each leaf and chop. Place in serving bowl and add 1 tsp salt. Massage the kale with the salt until fragrant, 30 seconds.
5. Prepare your dressing, I linked the one that I used :)
6. After the jalapeños, garlic, and corn have cooled... slice the jalapeños, chop the garlic and cut the kernels off the corn cob. Add these to the bowl with kale.
7. Discard the lemon juice from the onions (can use it in your salad dressing if needed) and add the onions to the bowl.
8. Add the pistachios and sliced avocado. Pour over your dressing and enjoy!
Dreher, Mark L. “Pistachio Nuts: Composition and Potential Health Benefits.” Nutrition Reviews, vol. 70, no. 4, 2012, pp. 234–240.
Bulló, M., et al. “Nutrition Attributes and Health Effects of Pistachio Nuts.” British Journal of Nutrition, vol. 113, no. S2, 2015.
Honey Chipotle Salad Dressing
Author: Lucy Lafranchise
Photographer: Jack Klipfel