Crispy Salad with Kale, Roasted Vegetables, Fresh Apple, and Walnuts
Recipe for kale salad with roasted vegetables and apple
For this year’s St. Martin’s Day, we had this salad which is both fresh and delightfully messy, filled with great flavors.
Servings: Servings
Kale Salad with Roasted Vegetables and Apple
Crispy Salad with Kale, Roasted Vegetables, Fresh Apple, and Walnuts
Equipment
- Cutting Board
- Chef'S Knife
- Baking Tray
- Baking Paper
- Oven
- Bowl
Ingredients
- 0.5 pcs. Hokkaido Pumpkin
- 4 pcs. Carrots Regular size
- 13.6 gram Rapeseed Oil
- 10 gram Flake Salt
- 200 gram Kale Or more as desired
- 30 gram Lemon Juice
- 13.6 gram Rapeseed Oil
- 5 gram Salt Or to taste
- 2.3 gram Pepper Or to taste
- 1 pcs. Apples Large
- 75 gram Walnuts
Instructions
- 1. Cut the pumpkin in half, remove the seeds from one half, and cut it into large chunks of about 3 x 3 cm. Place them on a baking sheet with parchment paper.
- 2. Thoroughly rinse the carrots and cut them into large chunks of about 3 x 3 cm. Place them on the baking sheet with the pumpkin. Sprinkle with 1 tbsp. canola oil and 2 tsp. salt, and bake in the oven at 200 degrees Celsius (392 degrees Fahrenheit) with fan for 40 minutes. Let them cool for about 10 minutes after taking them out of the oven.
- 3. Thoroughly rinse the kale. If it is on stems, pluck it into bite-sized pieces. Then place it in a bowl or on the platter you will serve it on.
- 4. Make a mixture of 2 tbsp. lemon juice, 1 tbsp. canola oil, salt, and pepper, and pour it over the kale (you can toss the kale in the marinade).
- 5. Cut the apple into thin slices and gently mix them with the kale.
- 6. Coarsely chop the walnuts and sprinkle them over the kale.
- 7. Finally, add the slightly cooled vegetables on top of the salad.