Kale has been hailed as the most nutritiously dense vegetable. Unfortunately, it is just as well known for being one of the least palatable. Here is a salad for the haters to try. Spend a little time and extra care in massaging the kale, by doing so you will break down the fibres, and be well rewarded for your efforts. 

Use left over butternut, to make this a quick weeknight meal. If you are unsure about freezing cooked butternut, head over to this link, to learn more.

Salad

8 Cups Rocket or 6 Cups Wild Rocket
2 Cups Kale
1 large or 2 small Avocado Pears
2 Carrots thinly sliced 
3/4 Cup Butternut, chopped & cooked 
1 Apple 
100g Chorizo Sausage
1 Cup Croutons or a handful of Roasted Butternut Seeds 

 

Vinaigrette

1 tbsp Dijon mustard
1/8 tsp Sugar
3 Tbsp. Lemon Juice
Spring Onion, chopped finely

INSTRUCTIONS

Salad: 

Wash all salad ingredients. 

Chop the kale and place in a bowl filled with water. “Knead” or massage the kale until it turns bright green. 

 Finely slice carrot, apple, chorizo and cut avocado into cubes. 

If you are not using leftover, roasted butternut, follow this link to learn how to peel butternut the easy way. once peeled and chopped, steam or roast until tender. 

In a salad bowl, combine kale, rocket, avocado, carrots, butternut, apple, and chorizo.

Dressing:

Whisk all dressing ingredients together. 

Drizzle over salad and top with croutons or roasted butternut seeds.