Superfood Christmas Salad
Christmas cookery doesn’t have to be heavy and calorie laden, this lighter superfood salad could use up leftovers after the big day, or be served up as a light lunch over the festivities.
Serves: 2
Preparation time: 15min
Cooking time: 30min
Ingredients:
- 450g sweet potato, diced
- 2tbsp olive oil
- ¼ ciabatta loaf, torn into bite sized pieces (70g)
- 50g California Walnut Halves
- 150g kale
- 200g cooked roast turkey, torn into pieces
- 50g pomegranate seeds
- 3-4tbsp Caesar dressing
To Make:
- Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6.
- Place the sweet potatoes on a baking tray and toss in 1tbsp olive oil then roast for 20min or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5min then scatter the walnuts to one side of the tray and roast for a further 5-8min until golden.
- Meanwhile, cook the kale in boiling water for 2-3min, drain and run under cold water, squeeze out excess liquid.
- Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.
Cook’s tip: A great dish for Boxing Day. Try using roast parsnip leftovers instead of sweet potato, so nothing is wasted from the Christmas dinner.
Pick up Your Best Ever Christmas magazine, in shops now. Take a look at what’s inside the pages, it’s packed with everything you’ll need for a magical Christmas including brilliant recipes for edible gifts, luscious nibbles, cheesy feasts and dreamy desserts! The magazine comes with a free crafting mini-mag, too!
