Looking for a new twist on that chopped kale salad you adore? Try our Mexi-KALE Salad. We’ll chiffon fibrous kale leaves into delicately delectable ribbons, toss with sweet roasted squash, crunchy radishes, broccoli slaw + pumpkin seeds (pepitas), homemade vegan cotija cheese (or cheese of your choice), + black beans tossed in a creamy Avocado Chipotle Ranch Dressing!

Delivering 26g protein, 25g fiber, yet only 11g fat (0 trans fat), this is a vegan salad that truly eats like a complete meal!

You know we’re huge on using fresh ingredients wherever possible! However, in this recipe, we use dried herbs for 3 reasons:

  1. Dried herbs are more concentrated. Would have to use much larger quantities of fresh herbs to get same amount of flavor.
  2. Like veggies, herbs are mostly water. Adding this high quantity of fresh herbs would water down flavor.
  3. Increased lifespan of dressing. Manufacturers use boatloads of salt + preservatives in their dressings + sauces to increase shelf life. Because we make our healthier dressings without em, yup, they will always last less long than even in fridge. Fresh herbs start to decay more quickly, even when refrigerated, so hate to speed that process.

6 oz butternut squash, cubed *
* Can substitute kabocha squash or sweet potatos for butternut squash.
1/4 tsp melted coconut oil
¼ tsp freshly ground black pepper
4 cups chopped kale (stem removed, chiffoned into ribbons)
2 cups broccoli slaw or 4 stalks thinly sliced celery
4 radishes, thinly sliced
2 Tbsp unsalted pepitas/pumpkin seeds
¼ cup chopped cilantro leaves
1 can black beans, drained + rinsed
1 oz crumbled Vegan Cotija Cheese (click for recipe from Dora’s Table!)
Avocado Chipotle Ranch Dressing 
½ medium avocado
½  tsp dried parsley
¼  tsp dried dill
¼ tsp dried garlic powder
¼ tsp dried onion powder
¼ tsp dried cumin
¼ tsp crushed chipotle pepper
¼ tsp ground black pepper
Sweet Lime Vinaigrette
¼ cup fresh lime juice
pinch powdered stevia (We love Trader Joe’s)




Squash.  Preheat oven to 450 degrees. Line baking sheet with foil + if you have oven-safe rack place it atop foil. Place chopped squash in large microwave safe bowl. Toss in melted coconut oil. Sprinkle with freshly ground pepper. Toss again to coat. If time is not an issue, arrange squash on rack (on baking sheet) + place in center of oven. Bake 20-30 minutes or outside crisps with lightly browned edges (middle soft).

Quick Cook Solution? Cover squash in bowl with microwave safe plate. Microwave on high for 4 minutes until slightly tender. Transfer squash to wire rack lined baking sheet + bake in oven 10 minutes or until middle softens + outside crisps with lightly browned edges.

Salad.  While squash bakes, prepare salad. To achieve the delicate kale ribbons in our photos, remove kale rib by sliding fingers down rib separating it from leaves. Discard ribs or chop into 2 inch bits to make crunchy snacks for Fido! Stack leaves atop each other + cut into thin ribbons. Add to large salad bowl. Add broccoli slaw. Slice radishes + add to bowl. Add chopped cilantro, pepitas, black beans + optional sheep milk feta or vegan cheese.


Avo Chipotle Dressing.  Add all dressing ingredients to immersion blender jar + blitz until creamy. Add additional water as needed.

Sweet Lime Vinaigrette.  In separate tiny bowl mix use fork to combine lime juice + stevia.

I find keeping these two dressing separate really makes the complementing flavors pop!

When squash is cooked, add it to salad. Top with dressings. Toss + DEVOUR!

Recipe yields 2 piggishly satisfying bowls!