Kale salad

Tuck into this vibrant salad packed with nutritious kale, root veg, nuts and cheese. It’s a satisfying lunch, but can also be served as a side

  • Prep:20 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 466
  • fat 28g
  • saturates 4g
  • carbs 40g
  • sugars 0g
  • fibre 12g
  • protein 8g
  • salt 1.2g

Ingredients

  • 200g kale , stalks removed and leaves torn
  • 1 large shallot , finely sliced
  • 100g cooked beetroot , roughly chopped
  • 30g dried cranberries
  • 250g carrots , grated
  • 25g mixed nuts , roughly chopped
  • 125g goat's cheese , crumbled (optional)
  • 1 lemon , juiced
  • 1 tbsp Dijon mustard
  • 1 small garlic clove , crushed
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 3 tbsp olive oil

Method

  1. Combine all the dressing ingredients in a large bowl, season well, then add the kale and shallot. Massage the dressing into the kale leaves until they soften and turn dark green, about 2-3 mins.

  2. Add the beetroot, cranberries, carrots, nuts and goat cheese, if using. Toss together until everything is evenly coated, and season. Serve straightaway.

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