It’s no secret that I love a hearty salad and THIS flavorful Southwestern Kale Salad is absolutely perfect for this time of year. Fully loaded with lots of texture from pumpkin seeds, corn, black beans, tomatoes, cotija, avocados, pickled red onions, and let’s not forgot those tortilla strips for some added crunch! And then I pair all of that goodness with a delicious homemade Charred Scallion and Cilantro Dressing.

This salad was inspired by a salad I recently had at a new restaurant here in Atlanta called The Birdcage. Well, as soon as I tasted it, I knew that I wanted to create a version of it at home. And I’m so glad I did because it is so dang good!

Now, for this salad I love to top it with pickled red onions and tortilla strips, which you can use either homemade (I have a simple recipe for both of  them in my cookbook) or you can use store-bought. I also use cotija cheese, which if you never had it…it’s a semi-hard cheese that is sharp and salty like parmesan cheese.  If cotija cheese is not easily accessible to you, consider using something like feta cheese, ricotta salata, or even shredded cheese like queso quesadilla or Monterey Jack.

Similar to my cookbook, you can freestyle this salad and make it your own in many different ways.

Here’s a few ways to freestyle this recipe:

  • use pinto beans instead of black beans 
  • use sunflower seeds instead of pumpkin seeds or pepitas
  • use feta cheese or even a shredded cheese like queso quesadilla or Monterey Jack instead of cotija
  • use fresh chives, dill, basil, parsley or a combination of fresh herbs instead of the cilantro in the salad dressing
  • use white vinegar, lemon juice, pickle juice, or even pepperoncini brine instead of lime juice in the salad dressing
  • use some of my other delicious sauces and salad dressing such as this Cilantro Lime Tahini Sauce or this Chipotle Ranch Dressing

Here are some other additions and ideas to consider:

  • add black olives
  • add roasted sweet potatoes
  • add raw or roasted bell peppers
  • add 1/2 cup of cooked quinoa or your favorite grain

Are there ways to veganize this recipe???

Yes! To make this salad vegan, simply use vegan mayonnaise and plain unsweetened vegan yogurt or sour cream in the dressing. And omit the cotija cheese or substitute it with something comparable like vegan feta cheese or vegan cheese shreds. 

Looking for other great salad ideas? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take pictures and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest! As always, I love when you share your reviews in the comments below, and if you have any fun substitutions or additions, let me know how it worked out below too!

Thank you so much for stopping by today! I hope that you enjoy my Southwestern Kale Salad. The full printable recipe is below. Enjoy!

Get the Recipe: Southwestern Kale Salad

Yield: 4 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
It’s no secret that I love a hearty salad and THIS flavorful Southwestern Kale Salad is absolutely perfect for this time of year. Fully loaded with lots of texture from pumpkin seeds, corn, black beans, tomatoes, cotija, avocados, pickled red onions, and let’s not forgot those tortilla strips for some added crunch! And then I pair all of that goodness with a delicious homemade Charred Scallion and Cilantro Dressing.
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Ingredients

For the Charred Scallion and Cilantro Dressing:

  • 4 medium scallions
  • ½ cup loosely packed cilantro leaves and tender stems
  • ½ cup plain yogurt or sour cream
  • ½ cup mayonnaise
  • 1 to 2 tablespoon(s) lime juice, or white vinegar, lemon juice, pepperoncini brine, pickle juice...you get the picture
  • 1 small clove garlic
  • ½ teaspoon fine salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste

For the Salad:

  • 1 bunch curly kale , stemmed and roughly chopped (about 6 cups)
  • 1 cup canned black beans, drained and rinsed
  • 1 medium avocado, diced
  • ½ cup cooked corn
  • ½ cup tomatoes, diced small
  • ⅓ cup cotija cheese, crumbled
  • ¼ cup pumpkin seeds, or pepitas

Optional Toppings:

  • ¼ cup pickled red onions, store-bought or homemade
  • 1 handful tortilla strips or tortilla chips, store-bought or homemade

Equipment

  • Cutting Board
  • Chef's Knife
  • Serving Bowl or Mixing Bowl
  • High Speed Blender or Small Food Processor

Instructions

Make the Charred Scallion and Cilantro Dressing (Makes 1 ¼cups):

  • You can char the scallions several different ways. Either transfer the scallions to a half sheet pan and place in the oven under the broiler until slightly charred on both sides, 1 to 3 minutes, or in a large skillet, drizzled with a tiny bit of your favorite oil. Cook over medium-high until slightly charred on both sides, 2 to 4 minutes. or on a grill, at 400 °F or over medium-high, grill until slightly charred on both sides, 2 to 4 minutes. Once done, set to the side to cool slightly.
  • Now, combine the scallions, cilantro, yogurt, mayonnaise, lime juice (start with one tablespoon and add more, if desired), salt, and pepper in a small food processor or high-speed blender. Blend on high speed or process until smooth, about 30 seconds. If the dressing is too thick, add water1 tablespoon at a time to thin to your desired consistency. Give it a taste and add more salt, if needed. Pour the dressing into a small airtight container and store in the refrigerator until ready to serve. This dressing will keep in the refrigerator for up to 4 days.

Make the Salad

  • In a large serving bowl or mixing bowl, add in the kale and drizzle some of the dressing over the kale and give it a toss (or massage) to evenly coat the leaves. Let the kale marry with dressing for a few minutes. It will love you for it and become a little more tender and palatable.
  • Add in the black beans, avocado, corn, tomatoes, cotija, and pumpkin seeds. Pour a tad bit more of the dressing (you will have some leftover) over the salad and lightly give it a toss to evenly coat the salad ingredients. Taste and season with more salt, if needed. Top with pickled red onions and tortilla strips, if using. Serve immediately with the rest of the dressing on the side in case anyone would like more and enjoy your best kale salad loving life.
Calories: 497kcal, Carbohydrates: 33g, Protein: 12g, Fat: 37g, Saturated Fat: 7g, Polyunsaturated Fat: 16g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 871mg, Potassium: 790mg, Fiber: 10g, Sugar: 5g, Vitamin A: 3901IU, Vitamin C: 45mg, Calcium: 260mg, Iron: 3mg