Asiago Kale Rainbow Salad With Roasted Potatoes

Kale Rainbow Salad With Roasted Potatoes

Kale Rainbow Salad With Roasted Potatoes
4 people


2 bags Taylor Farms Kale Chopped Kit

500g baby potatoes

1/4 of a medium-sized red onion (cut into thin slices)

1 lemon (sliced)

1 cup cooked/ roasted corn kernels

2 cups cherry/ mixed (small) tomatoes

1 tbsp olive oil

Parsley, salt and pepper, as desired


Pre-heat oven to 230 degrees.

While oven heats up, toss your potatoes with about 1/3 of 1 packet of your lemon dressing from inside of your Taylor Farms Kale Chopped Kit. Season with a little salt and pepper.

Cut potatoes side down and arrange on a baking tray. Add lemon slices, and onion slices. (both coated with a little olive oil).

Once oven is heated, roast until potatoes are tender and golden brown/ crisp, depending on your personal preference. This usually takes about 30 minutes *if you like a crispier potato you can parboil your potatoes prior to baking.

In the last few minutes of cooking your potatoes add to the tray the tomatoes (if desired, drizzle first with a little olive oil and parsley) and cook until just softened and a bit burst.

Remove tray from oven and let slightly cool.

In a large bowl, combine salad greens, onion, corn, tomatoes and potatoes. Then, top with remaining salad kit ingredients: Asiago cheese, crouton crumbles. Divide between 4 bowls and top with lemon garlic vinaigrette.

This recipe features

Taylor Farms

Kale Chopped Kit

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