Go Back
–+ servings

Salsa Macha Baked Salad

4.86 | 7 reviews
This salad is a pile of roasted kale, soft and sweet butternut squash, just the right amount of cabbage, and a savory salsa macha dressing that will keep you wanting more. The whole recipe works with either chicken or beans for your protein, and I'll have the instructions on how to use either below. What you are left with is a filling, hearty meal that keeps well in the fridge for days. And maybe...dare I say...it gets better?
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings

Equipment

Ingredients

  • 1 pound of lacinato kale
  • 1 medium butternut squash, about 2 pounds before being peeled and deseeded
  • 1 pound green cabbage, about 1/2 of a medium cabbage
  • 2 tablespoons extra-virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 pound of chicken breasts or 1 16-ounce can of butter beans
  • 2 tablespoons salsa macha, see Note*
  • 1 tablespoon Kewpie mayonnaise
For the dressing:
  • 1/2 cup salsa macha
  • 3 tablespoons honey
  • 3 tablespoons apple cider vinegar
  • Diamond Crystal kosher salt
For serving:
  • 6 tablespoons of labneh

Instructions 

  1. Stagger two racks in the oven and preheat to 425°F.
  2. Slice the squash into bite-sized pieces. Add that to a lined baking sheet. Remove the ribs from the kale and thinly slice it. Add this to a separate lined baking sheet. Shave the cabbage into a bowl using a mandolin and keep that raw to the side.
  3. Drizzle each sheet with 1 tablespoon of olive oil and season with a few pinches of salt and cracks of black pepper. Mix with your hands to coat.
  4. Place the kale on the top rack and the squash on the bottom rack. Roast both for 20-25 minutes, checking to see if the kale is beginning to brown and crisp. Roast up until 30 minutes, the kale should be softened with browning on the edges, the squash should be tender and charring on the sides.
  5. While that’s roasting, prep the rest of the recipe.
  6. Depending on your protein, add the chicken OR beans to a bowl. Season the proteins with salt and pepper. Add 2 tablespoons of salsa macha and 1 tablespoon kewpie mayonnaise and mix to coat the protein. See Note**.
  7. Set a cast iron pan or sauté pan over medium heat. Sear the beans for 4-5 minutes on each side or until nicely charred. Set aside. If using the chicken, sear for 7-8 minutes on each side or until it reaches an internal temperature of 165°F. Set aside.
  8. Whisk together the 1/2 cup of salsa macha, 3 tablespoons of honey, 3 tablespoons of apple cider vinegar, and season with salt. Taste and add more salt as preferred.
  9. By now the vegetables should be ready. Either toss them all together on a sheet pan or in a large bowl. Add the raw cabbage. Drizzle with the salsa macha dressing and mix to coat.
  10. To serve, spread a 1-tablespoon layer of labneh in each serving bowl, pile in the dressed salad and evenly divide the proteins on top. Serve immediately.

Notes

Note*: Can't find it in the store? Find my salsa macha recipe here: https://ventre-mince.today/sunflower-salsa-macha/%3C/span%3E%3Cdiv class="wprm-spacer">
 
Note**: If using chicken, butterfly the breasts so that no piece is thicker than 1-inch. This will help regulate the cooking process time. 
Serving: 15ozCalories: 416kcalCarbohydrates: 31gProtein: 27gFat: 22g