Chef Sarah Russo of Chicago-based Salad Club uses roasted plantain to add a delicious and unexpected starchy sweetness to this salad. Be sure to choose a ripe one--more black than yellow, but not totally black.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

30 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°. Place carrots and plantain on a large rimmed baking sheet. Place onion and bell peppers on a second large rimmed baking sheet. Drizzle vegetables in both pans with the olive oil and season with 1/2 teaspoon each salt and black pepper; toss to coat. Roast 20 minutes. Switch pan positions on baking racks. Nudge carrots and plantain to one side of baking sheet and add cauliflower rice. Roast until all vegetables are tender and lightly browned, about 10 minutes more. Set aside to cool a bit.

  • Meanwhile, prepare beans: In a medium bowl, soak guajillo chile pepper covered in boiling water 10 minutes. Remove stem and seeds, then finely chop the pepper. Dump all but 1 tablespoon of the soaking water from the bowl. Add vinegar, sugar, oregano, pumpkin pie spice and 1/8 teaspoon salt to the bowl; mix well. Add beans; toss to coat.

  • Place kale in a large bowl and drizzle with a tiny bit of olive oil, about 1 teaspoon. Massage kale with your hands until it darkens by a shade and volume has reduced slightly, 3 to 5 minutes.

  • To assemble salad: On a platter or four plates, arrange kale, carrots, plantain, onion, bell peppers, cauliflower rice and beans. Serve salad with "Creamy" Ancho Dressing.

"Creamy" Ancho Dressing

Soak 1 dried ancho chile pepper covered in boiling water 10 minutes; remove stem and seeds. In a food processor or high-powered blender, combine pepper, 1/2 cup plus 2 tablespoons water, 1/2 cup raw cashews, 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt, and 1 clove garlic. Increasing speed slowly, process until dressing is creamy and smooth with no chunks or specks. Add a bit more water if needed. Season to taste with more salt or vinegar. Refrigerate until needed.

Nutrition Facts

440 calories; fat 17g; saturated fat 3g; carbohydrates 64g; mono fat 9g; poly fat 3g; insoluble fiber 13g; sugars 21g; protein 15g; vitamin a 15308.4IU; vitamin c 264.6mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 3.8mg; vitamin b6 0.9mg; folate 158mcg; sodium 988mg; potassium 1684mg; calcium 356mg; iron 6.2mg.