Nutrition

Kale Salad

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Kale Salad with Sweet Potato and Roasted Walnuts

  • Raw crunchy kale, hardly seems very appetising, but with some tips becomes delicious. The key to a good kale salad is a thealthy creamy dressing an massage the kale. However massaging your kale may sound funny! it let’s the dressing into the leaves and wilts the kale making it soft and easy to digest. 

Instructions & Ingredients:

  • 180g fresh kale
  • ½ pomegranate
  • 1 avocado
  • 2 sweet potatoes
  • 1 pinch cinnamon
  • 40g walnuts
  • 2 tablespoons maple syrup
  • 3 tablespoon olive oil
  • 2 tablespoons tahini
  • ½ lemon, juiced
  • ½ orange, juiced
  • ½ tablespoon tamari

time required 45 mins:

  1. Preparation time: 15 mins
  2. Cooking time: 30 mins
  3. Servers 2-4

Instructions

  • Preheat the oven to 190 degrees Celsius.
  • Start by pealing the sweet potato and chopping them into small bite sized cubes, line on a roasting tray, drizzle with olive oil a tsp of cinnamon and place in the oven for 30 minutes.
  • Meanwhile wash the kale, and remove any hard stems.
  • Mix all ingredients for the dressing in a bowl. Pour the dressing into the bowl with the kale, and massage for approx 3 minutes, until the kale softens/wilts.
  • Add the walnuts to a bowl with the pure maple syrup and olive oil, mix well and add to the tray with the sweet potato wedges for 2-3 minutes before removing.
  • Slice your avocado into cubes and add to the salad with the pomegranate seeds and the roasted sweet potato wedges. Toss well, and plate, sprinkling with toasted walnuts. And ready to enjoy!