Superfood Christmas Salad. Hello friends, fancy making a Superfood Christmas Salad?
Walnuts have long been considered synonymous with the festive season. Often enjoyed freshly cracked open with a nutcracker, or more commonly bought already shelled, walnuts are used in a variety of sweet and savoury seasonal dishes – or simply enjoyed on their own!
The unique taste and texture of walnuts makes them a supremely versatile ingredient and means they can do so much when it comes to Christmas cooking. Incorporating them into seasonal starters, sharers, mains and desserts will add crunch, sweetness, colour, texture and more.
How To Make Superfood Christmas Salad:
Prep: 15 minutes
Cook: 30 minutes
Serves 2
You Will Need:
How To Make:
Cooks Tip:
Superfood Christmas Salad Recipe and image courtesy of California Walnuts.
You Might Also Like:
Baked Figs, California Walnuts And Camembert.
Walnut And Chestnut Sausage Rolls.
You Can Find Me Here:
Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.
Walnuts have long been considered synonymous with the festive season. Often enjoyed freshly cracked open with a nutcracker, or more commonly bought already shelled, walnuts are used in a variety of sweet and savoury seasonal dishes – or simply enjoyed on their own!
The unique taste and texture of walnuts makes them a supremely versatile ingredient and means they can do so much when it comes to Christmas cooking. Incorporating them into seasonal starters, sharers, mains and desserts will add crunch, sweetness, colour, texture and more.
How To Make Superfood Christmas Salad:
Prep: 15 minutes
Cook: 30 minutes
Serves 2
You Will Need:
- 450g sweet potato, diced
- 2 tbsp olive oil
- ¼ ciabatta loaf, torn into bite-sized pieces (70g)
- 50g Walnut Halves
- 150g kale
- 200g cooked roast turkey, torn into pieces
- 50g pomegranate seeds
- 3-4 tbsp Caesar dressing
- Preheat the oven to 200oC, gas mark 6.
- Place the sweet potatoes on a baking tray and toss in 1 tbsp oil then roast for 20 minutes or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5 minutes then scatter the walnuts to one side of the tray and roast for a further 5-8 minutes until golden.
- Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
- Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.
Cooks Tip:
- Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.
You Might Also Like:
Baked Figs, California Walnuts And Camembert.
Walnut And Chestnut Sausage Rolls.
Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.
that looks so good - full of crunch and texture and fab flavours too!
ReplyDeleteThanks for stopping by :)
DeleteThis looks so good!
ReplyDeleteThanks for the comment Heather :)
Delete