Delicious and Light Kale Salad
A lovely chopped salad filled with tiny chunks of sweet potato, sun-dried tomatoes, black olives and toasted pine nuts. All tossed together with a simple Olive Oil, lemon, vinegar dressing.
This salad goes with just about everything. it’s perfect for a side salad or we enjoy it regularly as a mid-week main meal.
Kale Salad Ingredients
One large sweet potato peeled
5 tablespoons of Olive Oil
Salt and pepper
200 g of kale
2 tablespoons of apple cider vinegar
The juice of half a lemon
100 g of sun-dried tomatoes
100 g of pitted black
100 g of pine nuts
Kale Salad Directions
Preheat oven to 220°C fan oven at 200°
Peel and chop the sweet potato into 1 cm cube‘s place in a roasting tray drizzle with 2 tablespoons of olive oil and add lots of salt and pepper roast for 45 minutes or until cooked through and slightly crispy.
Meanwhile, remove the coarse ribs from the kale and add to a food processor and blitz a few times to break it down into little pieces. Tip into a large salad bowl.
Add the remaining olive oil, vinegar, salt, and pepper, along with the lemon juice, sun-dried tomatoes, and olives. Toss the salad well so all the ingredients evenly coated with the dressing.
Once the sweet potato chunks are cooked, remove from the oven. Stir them through the salad.
Finally heat a frying pan over medium heat and dry fry the pine nuts for a few minutes or until golden brown make sure you watch them carefully when cooking, as these can easily burn. Remove from the heat and sprinkle onto the salad.
This is light and delicious cold or warm.
Would you like a copy of our Kale Salad Recipe Card?