Recipes>Kale Recipes
The Good Life Salad
by Shirin Kouros & Yasmine Larizadeh from The Good Life Eatery
Easy
Serves 4
This delicious kale salad is packed with goodness from sweet potatoes, to quinoa, to walnuts. It’s a best seller at the Good Life Eatery and perfect for lunch or dinner.
Discover more delicious Salad recipes
Vibrant and filling salads for all seasons
From the book
The Good Life Eatery
Shirin Kouros & Yasmine Larizadeh
Buy From
Introduction
WARNING: If you don’t like kale DO NOT attempt to make this recipe.
Shout out to our most popular salad, the combination of textures and flavours come together very nicely in making this the BEST KALE SALAD EVAAAAA. Oh, and don’t be frightened by the nutritional yeast flakes, the first time I saw them, I thought it was fish food too… but they actually give a delightful cheesy tang to finish the dish off. Unexpected, I know.
Tags
Ingredients
| 200g | Puy lentils |
|---|---|
| 2-3 | sweet potatoes (750g), peeled and cubed |
| 1 tbsp | olive oil, plus extra for roasting |
| sea salt and freshly ground black pepper | |
| 5-6 handfuls | of kale (300g), stalks removed and leaves chopped into small pieces |
| 1/2 | pomegranate, kernels removed |
| 150g | cooked red or black quinoa (optional) |
| 60g | walnuts, chopped |
| 2 tbsp | nutritional yeast flakes |
| For the orange and tahini Dressing: | |
| 1 | orange, zest finely grated |
| 2 | oranges, juice |
| 100g | tahini |
| 75ml | olive oil |
| salt and freshly ground black pepper |
Method
Preheat the oven to 180°C/350°F/Gas mark 4.
Put the lentils in a saucepan and add 600ml water to cover the lentils completely. Bring to the boil then reduce the heat and simmer for 25 minutes, or until tender. Drain in a colander and run under cold water to stop the cooking process, then leave to cool. Set aside.
Put the sweet potatoes into a large bowl, add the olive oil, salt and pepper and toss well until the sweet potatoes are coated.Transfer the sweet potatoes to a roasting tin and roast in the hot oven for 15–20 minutes. Leave to cool.
To make the dressing, put all the ingredients into a blender and blitz until smooth or whisk by hand. Set aside.
Put the chopped kale leaves into a large bowl, add 1 tablespoon olive oil, and using your hands, massage the oil into the kale.
Once the sweet potato and lentils have cooled, add them to the kale then add the pomegranate kernels. If using quinoa, add this now. Pour in 150ml of the dressing, or to your liking, and toss until everything is coated in the dressing. Top with the chopped walnuts and nutritional yeast flakes and serve.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Recipes from The Good Life Eatery
View all
Raw Rainbow Pad Thai
by Shirin Kouros & Yasmine Larizadeh from The Good Life Eatery
Green Egg Frittata
by Shirin Kouros & Yasmine Larizadeh from The Good Life Eatery
More Salad Recipes
View all
Jamie Oliver’s Chopped Rainbow Salad
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Spinach and Lentil Fritter Salad
by Jamie Oliver from Eat Yourself Healthy
More Vegetarian Recipes
View all
Jamie Oliver’s Matcha and Kefir Smoothie
by Jamie Oliver from Eat Yourself Healthy
Jamie Oliver’s Fragrant Veggie Filo Tart
by Jamie Oliver from Eat Yourself Healthy
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
