Southern Kale Salad with Smoky Ranch
This Southern Kale Salad is filled with great flavors and tons of nutrients, but it's that Smoky Chipotle Ranch that really hits the spot!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 1 lb . sweet potatoes or 2 small sweet potatoes peeled and chopped
- 2 teaspoons oil of your choosing
- 1/8 teaspoon salt
- Pinch of pepper
- 15 oz . can of black-eyed peas rinsed
- 1/4 cup your favorite vegan BBQ sauce
- 1 pieces large bunch of kale torn off of the ribs into bite-sized
- Drizzle of olive oil
- 1/4 cup roasted pepitas shelled pumpkin seeds
Smoky Ranch Dressing
- 1/2 cup raw cashews
- Hot water
- 1/3 cup non-dairy milk
- 1 tablespoon white vinegar
- 1/2 tablespoon lemon juice
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon liquid smoke
- 1/4 teaspoon ground chipotle powder
- 1/4 teaspoon agave nectar optional
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Preheat oven to 375F and line a baking sheet with parchment paper.
In one bowl toss the chopped sweet potato with the 2 teaspoons of oil, salt and pepper; then spread it out into a single layer on half of the baking sheet.
In another bowl, stir the black-eyed peas and BBQ sauce together, then spread the mixture out on the other half of the baking sheet.
Once the oven is to temperature, place the baking sheet inside and roast for 15-20 minutes, or until the sweet potatoes are fork-tender.
While that is roasting, stir together the non-dairy milk and vinegar to create a "buttermilk" mixture, in a small bowl.
Then cover the raw cashews with very hot water and soak them for 10 minutes. Drain and rinse the cashews and place them in a blender, along with the rest of the dressing ingredients, including the "buttermilk". Blend until very smooth, you may need to scrape the sides of the pitcher a couple of times to puree everything; especially because this is a low amount of material.
Once the dressing is made, set it aside and place the torn kale pieces into a bowl with a light drizzle of oil. Massage the kale (as directed in the video), and divide it between four salad bowls.
When the black-eyed peas and sweet potatoes are done in the oven, divide each mixture between the four bowls, starting with the black-eyed peas. Next, drizzle the desired amount of dressing on top, then sprinkle a tablespoon of roasted pepitas on each salad.