Perfect Kale Salad
From Saskia Gregson-Williams
Naturally Sassy Serves 2
‘The key to a good kale salad is a thick, creamy, tantalising dressing and a massage (not for you, for the kale!). However bizarre massaging your kale may sound, it let’s the dressing ooze into the leaves and wilts the kale making it soft and easy to eat.’
- 180g bag of fresh kale
- 1/3 cup pomegranate seeds
- 1 large avocado
- 2 sweet potatoes
- Maple roasted walnuts
- 1/2 cup walnuts
- 1 heaped tablespoon maple syrup
- 1 heaped tablespoon olive oil
- 2 tbsp tahini
- 2 tbsp olive oil
- Juice 1/2 a lemon
- Juice 1/2 large orange
- 1/2 tbsp of tamari (add to taste)
- 1 tbsp nutritional yeast (optional)
Preheat the oven to 190 degrees Celsius. Start by pealing the sweet potato and chopping them into small bite sized cubes, line on a roasting tray, drizzle with olive oil a tsp of cinnamon and place in the oven for 30 minutes.
Meanwhile wash the kale, and remove any hard stems. Mix all ingredients for the dressing in a bowl. Pour the dressing into the bowl with the kale, and massage for approx 3 minutes, until the kale softens/wilts. Add the walnuts to a bowl with the pure maple syrup and olive oil, mic well and add to the tray with the sweet potato wedges for 2-3 minutes before removing. Slice your avocado into cubes and add to the salad with the pomegranate seeds and the roasted sweet potato wedges. Toss well, and plate, sprinkling with toasted walnuts. Enjoy!
About the author...
As a ballet dancer Saskia Gregson-Williams knows the importance of eating a healthy plant-based diet. Visit her blog naturallysassy.co.uk for vegan, gluten & sugar free recipes or check out her E-book In the Hip & Healthy Kitchen. You’ll also find her on Instgram @NaturallySassy_