Cavolo Nero Salad with Sweet Potato, Pear, Walnut and Blue Cheese

Serves: 2

Ready in: 15 to 30 mins

Quick Make

Know your nutrients

Calories

631 -

Fat

51.3g -

Saturates

11.4g -

Sugars

15.9g -

Salt

0.77g -

Protein

2.7g -

Carbs

31.7g -

Fibre

8g -

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Nutritionist Pixie Turner has created this quick and easy salad recipe that showcases cavolo nero, a dark green, leafy vegetable that's similar to kale. Cavolo nero is in season from July until early October, so is perfect for adding to a summer salad. This vegetarian salad contains two of your five-a-day, and is high in vitamins C and A. If you're not a fan of clear honey, you can use maple syrup instead, and you can also swap the white wine vinegar for apple cider vinegar if you have to hand instead.

Cavolo Nero Salad with Sweet Potato, Pear, Walnut and Blue Cheese Recipe: Veggie

Ingredients
Method

Ingredients:

For the salad:

200g sweet potato, chopped into 1cm cubes
tbsp olive oil
100g cavolo nero, sliced
1-2 ripe pears (150g), cored and thinly sliced
50g watercress
40g walnut pieces
50g blue cheese (e.g. Stilton)

For the dressing:

3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp clear honey
1 tsp wholegrain mustard

method:

Preheat the oven to 180C/350F/Gas 4. Place the sweet potato cubes on a baking tray and drizzle with the olive oil. Bake for around 15 minutes, until soft.
Meanwhile, whisk together all the dressing ingredients and set aside.
Bring a small pan of water to the boil. Blanch the cavolo nero for five minutes, or until tender.
Mix the cavolo nero, watercress and pear slices in a bowl, and stir in most of the dressing.
Dry toast the walnut pieces for two minutes.
Add the walnuts and sweet potato to the bowl. Crumble the blue cheese on top and drizzle over the remaining dressing, to serve.

Print Recipe www.discovergreatveg.co.uk/