Kale salad
By Ailsa Burt
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
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Prep:20 mins
No cook - Serves 2
- Easy
Nutrition per serving
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kcal 466
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fat 28g
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saturates 4g
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carbs 40g
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sugars 0g
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fibre 12g
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protein 8g
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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
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.
Add the beetroot, cranberries, carrots, nuts and goat cheese, if using. Toss together until everything is evenly coated, and season. Serve straightaway.