Kale salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
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)
For the dressing
- 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
- 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.
