Plated + Served: Roasted Potato and Kale Salad


Summer may be far, far away, but you needn’t be deprived of the crunchy happiness of a delicious salad.

The sweet curly kale and roasted potatoes play nicely off the subtle bite of the chili vinaigrette. The tomatoes add a little color (I know, I know, they’re not in season but it makes the salad look brighter). I added chopped thick-cut bacon to give it a little depth, but you don’t have to if you want to make it vegetarian.

This is a great recipe to serve hot or cold… say, later this summer when it’s miserably hot and you’re complaining about the heat!



I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: