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Kale is undergoing a bit of a reinvention at the moment. It’s ‘in’, it’s sexy, it’s on trend.  This dark leafy green is the thing that apparently everyone should be eating and I would have to absolutely agree, I love it! Even though I’ve eaten kale before it became the ‘holy grail’ in the healthy living world up until recently it’s never really been my first choice. Usually, spinach would be my number one all-round dark leafy green for my smoothies, curries, stews…everything.  But not anymore, I’ve fallen head over heels (I agree a little strong!) with kale.

I treat it exactly the same way as I would spinach, but it struck me the other day that I rarely use it as a salad leaf, for which my go-to seems to be rocket on repeat.  When the kale is massaged with lemon juice tenderises the leaves transforming them into a delicate leaf, perfect for salads. 

Kale & Roasted Winter Vegetable Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A healthy and wholesome salad full of wonderful seasonal ingredients - works great as a side or a main!
Servings: 4
Author: Jemma Andrew-Adiamah
For the salad
  • 1 butternut squash
  • 1 swede
  • 4 cups red or brown rice
  • 6 cups curly kale
  • 1 cup pecan nuts
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate seeds
  • 1/3 cup feta cheese
  • juice of 1 lemon
For the dressing
  • juice of 1 lemon
  • 3 tbsp tahini
  • seasonings
  1. Preheat the oven to 190 degrees, prepare and chop the swede and butternut squash and roast in a little coconut oil until cooked through.
  2. Meanwhile, cook the rice as per the packet instructions, drain and allow to cool.
  3. Take the kale and pour the lemon juice and massage with your hands. Mix together the ingredients for the dressing.
  4. In a large bowl mix all of the salad ingredients together and pour over the dressing.
  5. Serve as it is a main or as a side. Enjoy!

Think earthy kale, nutty red rice and sweet and sour flavours from the dried cranberries and pomegranate seeds –  all of which make one tasty salad!  Full of wholesome goodness makes this salad really hearty and stands alone really well as a main or even as a side dish. 

Any leftover meat from your Sunday roast or your Christmas dinner?  Throw that into the mix to change-up the flavour and add a different texture. Also, if you haven’t got any red rice (Camargue), need not to worry, simply use brown wholegrain rice that still has that nutty flavour that works so well here. 

Kale: yay or neigh? 

How do you like to use up your leftover turkey or meat from your Christmas dinner?

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