Kale Chip Salad

Jenny Smith
Jenny Smith

Total: 20min

Yield: 1 large bowl

Dish: Salad

Cuisine: Salad

Ingredients

  • 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

Method

  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

Review this recipe

Reviews

0.0 rating
0 out of 5 stars (based on 0 reviews)
Excellent0%
Very good0%
Average0%
Poor0%
Terrible0%

There are no reviews yet. Be the first one to write one.

Get Jenny's recipes to your inbox

Save to Yummly

Share this recipe

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on whatsapp
WhatsApp
Share on email
Email
Share on print
Print

Browse Foodboxes

Keywords: Kale Chip Salad, Kale, Chip, Salad