Name: Crunchy kale and beetroot salad recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 250g Linseed & Soybean Sourdough Vienna, torn into 4cm pieces; 1 garlic clove, crushed; 36.40 gm olive oil; 140g pkt Chopped Kale; 40.00 ml white wine vinegar; 28.60 gm honey; 11.80 gm Dijon mustard; 250g cooked baby beetroot, cut into wedges; 350g mixed medley tomatoes, halved or thickly sliced; 2 spring onions, thinly sliced; 50g cashew

Crunchy kale and beetroot salad recipe

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Trendy kale salad with crispy kale and beetroot. Perfect for pairing with fish, chicken, or beef. Ready in 30 minutes for a quick side dish or save some for tomorrow's lunch.

Ingredients:

250g Linseed & Soybean Sourdough Vienna, torn into 4cm pieces
36.40 gm olive oil
140g pkt Chopped Kale
40.00 ml white wine vinegar
28.60 gm honey
11.80 gm Dijon mustard
250g cooked baby beetroot, cut into wedges
350g mixed medley tomatoes, halved or thickly sliced
2 spring onions, thinly sliced
50g cashew

Instructions:

Preheat your oven to 180°C. Mix together the bread, garlic, and half of the oil in a large bowl, then spread the mixture out evenly on a baking tray.
Bake for 12 minutes or until the bread is crisp and golden brown.
In a large bowl, combine kale, vinegar, remaining oil, honey, and mustard. Toss well.
Combine the bread with the kale, beetroot, tomato, spring onion, and cashews. Mix well and season to taste.

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