Asiago Kale Rainbow Salad with Roasted Potatoes

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  • 2 Taylor Farms’ Asiago Kale Chopped Salad Kits
  • 1 lb baby potatoes (I used a tri-colored assortment)
  • 1/4 of a medium-sized red onion (cut into thin slices, as shown above)
  • 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


  1. Pre-heat oven to 450 degrees.
  2. While oven heats up, toss your potatoes with about 1/3 of 1 packet of your lemon dressing from inside of your Taylor Farms’ Asiago Kale Chopped Salad Kit. Also season with a little salt and pepper.
  3. Arrange potatoes, cut side down, on a cookie sheet/ baking tray.
  4. To the tray also add lemon slices, and onion slices. (both coated with a little olive oil)
  5. Once oven is heated, roast until potatoes are tender and golden brown/ crisp, depending on your personal preference. This usually takes about 30 minutes, but I would recommend checking them after 20 min. or so, to avoid burning.
    *Also, if you like a crispier potato you can parboil your potatoes prior to baking.
  6. 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). Cook tomatoes until just softened and a bit burst.
  7. Remove tray from oven and let slightly cool.
  8. 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.


Recipe courtesy of Nosh and Nourish.