Kale salad
Tuck into this vibrant salad packed with nutritious kale, beetroot, carrots, cranberries, nuts and goat's cheese. It's a great lunch, but can also be served as a side dish
- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 200g kale , stalks removed and leaves torn
- 1large 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)
- 1lemon , juiced
- 1tbsp Dijon mustard
- 1small garlic clove , crushed
- 1tbsp maple syrup
- 1tbsp rice vinegar
- 3tbsp olive oil
Instructions
Step 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.Step 2
Add the beetroot, cranberries, carrots, nuts and goat cheese, if using. Toss together until everything is evenly coated, and season. Serve straightaway.