Purple Kale Salad With Lentils, Apple, Roasted Beets & Blue Cheese
A delicious and easy winter salad with purple kale, puy lentils, oven roasted beets, apple, crumbled blue cheese and pickled kohlrabi drizzled in an apple cider vinaigrette
- 250 grams Purple kale
- 2 Apples
- 3 Beetroot
- ¼ Kohlrabi
- 100 grams Blue cheese
- 250 grams Puy lentils
- 4 tablespoon canola oil
- 1 tablespoon apple cider vinegar
- ½ teaspoon dijon mustard
Preheat the oven to 175 C / 350 F
Place the beetroot on a baking tray, drizzle with olive oil and season with salt and pepper
Roast the beets for 45 minutes to an hour, until a fork goes in easily.
Bring a saucepan of water to a boil and cook the lentils in it according to pocket instructions with one clove of garlic in the water to add flavour.
Remove the skins from the roasted beets and cut them into segments
Slice and core the apples, and shred the purple kale into thin strips, leaving out the stems and stalk.
Shave the kohlrabi into 2 inch, paper-thin slices and place in a shallow bowl with 2 tablespoons of apple cider vinegar.
Make the dressing by mixing the oil, apple cider vinegar and mustard in a jar.
Crumble the blue cheese into small chunks.
Assemble the purple kale salad by plating the lentils, purple kale, shaved kohlrabi, apples and roasted beets with the crumbled blue cheese on top and drizzle over the apple cider vinaigrette.
Calories: 553kcalCarbohydrates: 63gProtein: 26gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 19mgSodium: 434mgPotassium: 705mgFiber: 24gSugar: 15gVitamin A: 6508IUVitamin C: 91mgCalcium: 283mgIron: 6mg