Warm Kale Salad (Vegetarian & Gluten Free)
This is a delicious and easy salad that is perfect to serve as a side dish or main course
Servings 1 bowl
Ingredients
- 4-5 Kale leaves cut into smaller pieces
- 2-3 Beetroots washed and quartered
- 1 medium Sweet potato sliced
- 200 g Mixed mushrooms (I used chanterelles, shiitake & portobello) cut into smaller pieces
- 6-8 Cherry tomatoes divided in two
- 2 tbsp Sunflower seeds
- 2 tbsp Pumpkin seeds
For the dressing
- 1 dl Crème fraiche
- 1-2 tsp Mayonnaise (optional)
- 1-2 tsp Tamari or soy sauce
- 1/2 tbsp Rice vinegar
- 1 tsp Lemon juice
- 1/2-1 tsp Sriracha sauce (optional)
Instructions
- Preheat the oven to 200 degrees Celsius.
- Cut and wash the beetroots and sweet potatoes.
- Place the beetroots on a parchment covered baking sheet or in a baking pan and drizzle some olive oil on top. Bake for approximately 15-20 minutes.
- Add the sweet potatoes to the baking pan and bake for another 10-15 minutes, until the vegetables are soft and golden brown.
- Meanwhile combine the ingredients for the dressing in a bowl. Taste to check if additional seasoning is needed.
- Slice the green kale and add to a bowl.
- Preheat a nonstick pan over medium heat with some olive oil when about 5 minutes of the baking time for the vegetables in the oven remain.
- When the pan is hot add the mushrooms and fry until golden brown, stir regularly.
- When the mushrooms are done add them to the bowl.
- Add the cherry tomatoes to the bowl.
- Place the pan back on the stove and add the sunflower and pumpkin seeds and dry roast until warm and golden brown.
- Take out the vegetables from the oven and add to the bowl.
- Add about half of the dressing to the salad and mix until combined and all parts are covered with the dressing.
- Top with the roasted sunflower and pumpkin seeds and serve with more dressing on the side.