This kale salad is a nutritious and tasty combination of fresh vegetables, dried fruit, nuts and optional creamy goat’s cheese, all tossed in a tangy lemon Dijon dressing. Perfect for a light lunch or a hearty side dish!
Ingredients:
For the salad:
- 200g kale, stems removed and leaves torn
- 1 large shallot, finely sliced
- 100g cooked beetroot, coarsely 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 tablespoon Dijon mustard
- 1 small clove of garlic, crushed
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 3 tablespoons olive oil
Method of cooking:
Place the torn kale leaves in a large salad bowl.
Massage the kale with your hands for about 2-3 minutes until the leaves soften and darken in colour. This will help break down the tough fibres and make the kale more tender.
Add the finely sliced shallot, coarsely chopped beetroot, dried cranberries, grated carrot and mixed nuts to the bowl with the kale.
In a small bowl, whisk together the lemon juice, Dijon mustard, crushed garlic, maple syrup, rice vinegar and olive oil.
Season to taste with salt and pepper.
Pour the dressing over the salad and toss well to ensure all the ingredients are evenly coated.
If using, sprinkle the crumbled goat’s cheese over the top.
Serve the kale salad immediately as a fresh and vibrant side dish or as a light main course.
