This Cajun salad combines nutrient-rich kale, colorful bell peppers, and Cajun ranch dressing. It captures the essence of Cajun cuisine in the form of a refreshing and healthy salad.
Coarse kosher salt and freshly ground black pepper
Cajun Ranch Dressing
1cupranch dressing
1 ½ - 3teaspoonscajun seasoning
Cajun Green Salad
2ears of corncut off the cob, or 1 ½ cups canned or frozen corn (thawed)
2teaspoonsolive oilor to your preference
½bunch kalestems removed, chopped
1green bell pepperseeds and ribs removed, diced
1red bell pepperseeds and ribs removed, diced
¼red oniondiced
6ouncesgruyere cheesecubed
½cupchopped pecans
¼cupfresh parsleyminced
Instructions
Cajun Roasted Chickpeas
Preheat the oven to 400ºF. Dry the chickpeas thoroughly by placing them on a clean kitchen towel or paper towel and rolling them around.
In a large cast iron skillet or other ovenproof skillet, heat the oil over medium heat. When hot, add the chickpeas, garlic, salt, and pepper. Shake the pan so everything is well coated in oil and laying in a single layer. Place the skillet in the oven.
Roast, shaking the pan occasionally, until the chickpeas begin to brown, 15 to 20 minutes. Remove from the oven and cool slightly. Transfer to a bowl and stir in Cajun seasoning.
Cajun Ranch Dressing
In a small bowl, whisk together ranch dressing and Cajun seasoning until fully combined. To store, transfer to a small mason jar or other container with a lid and keep in the refrigerator until ready to use.
Cajun Salad
While the chickpeas are cooking, add corn in a single layer on a rimmed baking sheet and drizzle with olive oil. Transfer to the oven and allow the corn to roast, stirring occasionally, until beginning to brown in spots, about 15 minutes. Remove from the oven and allow to cool.
In a large bowl, toss together roasted chickpeas, kale, corn, bell peppers, onion, gruyere, pecans, and parsley.
Add ½ cup of the Cajun ranch dressing and toss to combine. Serve with additional dressing if desired.
Notes
Tips for customizing cajun salad
Meat eaters can add cooked chicken, shrimp, crab, crawfish, or salmon