Kale Chip Salad

Jenny Smith
Jenny Smith

Total: 20min

Yield: 1 large bowl

Dish: Salad

Cuisine: Salad


  • 1 bunch of kale
  • 1 red onion
  • 1 bunch of baby beetroot
  • 1 bunch of baby carrots
  • 1 kumara
  • 1 block of feta cheese (optional or cream cheese)
  • a handful of walnuts (or roasted Foodbox cashew nuts)
Balsamic dressing
  • 4 tbsp olive oil
  • 2 tbsp Balsamic vinegar


  1. Strip kale leaves from their stalks and toss in olive oil. Break leaves into bite sized pieces. Lay out in a roasting tray and roast for 8 minutes until brown and crisp on the edges
  2. Meanwhile dice vegetables into 2cm cubes cover in a little oil and roast at 180°C for 15 minutes until cooked through
  3. Make balsamic dressing by shaking or whisking the ingredients together into a creamy dressing. Do this by adding the ingredients in a cup and whisking with a fork until it, emulsifies, and turns smooth and thick
  4. Add all ingredients together in a large bowl and toss
  5. Eat immediately. It will last well in the fridge for 1-2 days. Delicious served with lamb

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Keywords: Kale Chip Salad, Kale, Chip, Salad