winter taco salad
We all know crunch is critical to a good salad, which is why I love crispy tortilla strips as a topper. Add black beans, avocado, and spiced and roasted sweet potato, and you’ve got all the makings of a winter taco salad. (Well a vegetarian’s version, that is 😉).
This salad was inspired by my spring taco salad, which I highly recommend as soon as spring veg is in season. Both feature a super simple cilantro-lime vinaigrette and tangy lime-pickled red onions. Yum!
how to make crispy air-fried tortilla strips
The air-fryer makes quick work of homemade tortilla strips. Here’s how to do it:
- 1. Slice two corn tortillas into thin strips, then cut each strip in half crosswise.
- 2. Spritz the strips with olive or avocado oil and sprinkle with salt.
- 3. Air-fry in a single layer at 325°F, shaking the basket a few times, until browned in spots and mostly crispy, ~8 minutes. Transfer to a wire rack to finish crisping up. Season with more salt if needed.
make a wintery grain bowl instead
I actually don’t love warm veg on a cold salad, which is why I let the sweet potato cool completely before adding it in. But another option is to just lean into the warmth and make a grain bowl with these ingredients instead. Omit the romaine, cook up your grain of choice (mine is always farro), then assemble as directed.
prepping this salad in advance
This salad is best eaten right away, but you can pickle the onions, whisk together the dressing, chop the romaine, roast the sweet potatoes, and toast the pepitas in advance.
winter taco salad
serves 4
Ingredients
- 2 limes, divided
- 1/2 small red onion, thinly sliced
- kosher salt
- 2 medium sweet potatoes (about 1 1/2 pounds total), peeled and diced into 1/2-inch cubes
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon ground cumin, divided
- 1/2 teaspoon chili powder
- 1 small cloves garlic, minced or grated
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 (15-ounce) can black beans, drained, rinsed, and patted dry
- 1 ripe avocado, diced
- 1 romaine heart, sliced crosswise into thin strips
- optional toppings: crumbled cotija or feta cheese, toasted pepitas, homemade or store-bought tortilla strips
Instructions
- Heat the oven to 425°F.
- Zest half of 1 lime into a medium bowl. Juice half the lime into the bowl, add the onion and a pinch of salt, and toss to coat. Set aside to pickle while you prepare the rest of the salad.
- On a sheet pan, toss the sweet potato cubes with 1 1/2 tablespoons of the oil (I rarely call for half tablespoons, but in this case I really do think it's the perfect amount), followed by the chili powder, 3/4 teaspoon salt, 1/2 teaspoon cumin, and several grinds black pepper. Roast for 15 minutes. Flip and continue to roast until tender, 5 to 10 minutes more. Let cool for at least 10 minutes.
- Meanwhile, juice the remaining 1 1/2 limes into a large bowl. Add the garlic, cilantro, remaining 2 tablespoons oil, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt and whisk to combine. Taste and season with more salt as needed.
- Add the black beans, romaine, avocado, and lime-pickled onions to the bowl. Add the sweet potatoes once they've cooled enough to your liking, then toss to combine. Finish with any additional toppings (cheese, toasted pepitas, and/or tortilla strips).
Yes?
No?