Recipes
Beat the Budget's roasted sweet potato, feta, kale and walnut salad
‘This hearty winter salad of sweet potato roasties, tangy feta and earthy kale is topped with a delicious crunch of honey walnuts’
‘This hearty winter salad of sweet potato roasties, tangy feta and earthy kale is topped with a delicious crunch of honey walnuts’
(10 votes)
Cook: 30 Mins
Serves: 4
Price: 75p per serving
Nutritional Information
Each 226g serving contains
Energy
1862kj
445kcal
1862kj
445kcal
22%
Fat
28.7g
28.7g
High
41%
41%
Saturates
6.3g
6.3g
Med
32%
32%
Sugars
13.8g
13.8g
High
15%
15%
Salt
0.79g
0.79g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
824kj/197kcal
Typical energy values per 100g:
824kj/197kcal
Ingredients
500g sweet potatoes, washed and cut into small chunks
150g bag Grower’s Selection British Unwashed Sliced Curly Kale, washed and dried, tough stems removed
100g walnuts
100g feta
2tbsp rapeseed oil
1½tbsp clear honey
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Arrange the sweet potato chunks on a baking tray and drizzle over 1tbsp of the oil and 1tbsp of the honey. Shake the tray to ensure all the chunks are evenly coated. Roast in the oven for 15 mins until softened.
3
Meanwhile, put the kale in a large mixing bowl, drizzle over 1tbsp of the oil and season with freshly ground black pepper. Gently squeeze the kale with your hands to soften slightly.
4
Put the walnuts in a small bowl with ½tbsp of the honey and stir to combine. Take the tray of sweet potatoes out of the oven, stir, then add the walnuts. Roast for 8-10 mins.
5
Remove the sweet potatoes and walnuts from the tray and set aside to cool slightly.
6
Mix the sweet potato chunks and roasted walnuts into the kale to combine.
7
To serve, divide between four plates, crumble the feta over the top of the salad and then finish with a sprinkling of freshly ground black pepper.