Christmas Kale Salad

Although kale's prickly appearance might be a bit daunting, it is a nutritional powerhouse. Kale is high in iron, calcium, potassium, folate, vitamin K for bone health and blood clotting, vitamin A for vision and skin, vitamin C to boost your immune system, fibers, antioxidants and omega 3s. This salad is amazing and moreish. If you massage the leaves with the tahini dressing, which is key to a softer texture, and up the flavours with some sweeter vegetables, even little ones will enjoy this great healthy option for the festive season. You can serve on it as a main for vegetarians for as a side with a good organically raised, grass-fed piece of meat
Preparation time: 45 mins
Cooking time: 30 mins


Serves 2
For the salad
  • 180 grams of fresh purple kale
  • 1/3 cup pomegranate seeds
  • 1 large avocado
  • 2 sweet potatoes
For the maple roasted pecans
  • 1/2 cup pecans
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
For the tahini dressing
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • juice 1/2 a lemon
  • juice 1/2 large orange
  • 1/2 tablespoon of tamari
  • 1 tablespoon nutritional yeast (optional)

Preheat the oven to 190C.

Peel the sweet potatoes and chop them into bite sized cubes. Line them on a roasting tray, drizzle with olive oil and a teaspoon of cinnamon and place in the oven for 30 minutes.

Wash the kale, and remove any hard stems. Mix all the 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.

Add the pecans to a bowl with the pure maple syrup and olive oil, mix well and roast in the oven for 2-3 minutes.

Slice the avocado into cubes and add to the salad with the pomegranate seeds, the roasted sweet potato wedges. Toss well and top up with pecans. Enjoy!

Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,