Who says salads have to be boring or solely reserved for summer? This salad is satisfyingly filling and so delicious! Eating it instantly makes me feel healthy and virtuous! Laden with iron, protein and omega- every ingredient in this salad is full of plant based goodness! What's more, the vitamin C in the lemon dressing aids in the body's absorption of iron from the kale.
Three great health benefits: anti-inflammatory, helps regulate blood sugar levels, good source of calcium
Ingredients:
2 medium sized sweet potatoes, chopped into bite sized chunks
2 tbsp coconut oil (liquid)
4 handfuls of curly kale, washed thoroughly, shredded and with the thick vein removed
1/2 cup walnuts
For the dressing:
1 tbsp chia seeds
1 tbsp apple cider vinegar
Juice of 1/2 lemon (approx 2 tbsp)
3 tbsp extra virgin olive oil
Method:
1) Preheat oven to 190 degrees centigrade. Place the sweet potato on a baking tray with the oil, making sure that each piece is evenly covered in the oil and bake for 30mins, turning once or twice during the cooking time. Remove from the heat and set aside to cool.
2) Layer the kale, sweet potato and walnuts on a plate.
3) Make the dressing by placing all of the ingredients in a jar, replacing the lid and shaking until combined (they will settle and separate so you'll need to shake again before use). Serve with the salad.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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