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Here are the ingridients that are needed to produce a yummy Roots and kale salad:
- Prepare of Root vegetables of choice – today i used 3 carrots and 1 small head of celeriac; peeled and chopped into bite-sized chunks.
- Get 2 tbsp of olive oil.
- Prepare 1 tsp of fennel seeds.
- Prepare of Salt and pepper.
- Take of Kale – 150g or so, torn into easy-to-eat size pieces.
- Get of Feta.
- Prepare of Seeds of 1 pomegranate.
- You need 2-3 tbsp of pumpkin seeds, toasted.
- Take of Dressing.
- Take 2 tbsp of olive oil.
- Provide 2 tbsp of apple cider vinegar.
- Provide 1-2 tsp of runny honey.
- Take pinch of salt.
Ready with the ingridients? Below are the procedures on serving Roots and kale salad:
- Preheat oven to 200c. Put the veg in a bowl. Add the olive oil, fennel seeds and season. Put on a lined baking tray and cook until tender – probably 20-25 mins..
- Meanwhile, make the dressing by mixing all the ingredients together..
- Put the kale in the serving dish. Pour the dressing in and massage the kale with your hands. Seriously. This makes a big difference as the kale becomes softer and easier to eat..
- Crumble some feta into the kale. Sprinkle some of the pomegranate seeds and some of the pumpkin seeds in..
- Add the warm roasted roots. Fold everything together gently..
- Sprinkle a few more pomegranate seeds and pumpkin seeds on top. Enjoy 😋.
That's all I needed for this super easy salad. A hearty roasted root vegetable kale salad with a creamy turmeric dressing. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately. Craving a kale salad for lunch or dinner?
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