Kale salad with quinoa, roasted carrots, apples and crispy Serrano ham – a hearty, flavourful autumn salad.
This kale salad is genuinely one of those that fills you up, tastes wonderful and looks beautiful on the plate.
I build it on a base of roughly chopped kale and red quinoa, then add roasted carrots and crisp oven-roasted chickpeas, both tossed with oil, dried thyme, salt and freshly ground pepper and roasted until golden and delicious.
While they cool a little, I bake the Serrano ham until it is completely crisp and ready to be broken over the salad.
Finally it all comes together – kale, quinoa, roasted carrots and chickpeas and fresh diced apple. Everything is tossed with a creamy mustard vinaigrette that ties the flavours together beautifully.
Once the salad is plated, I top it with the crisp, salty Serrano ham in large pieces – it adds the final crunch and lift of flavour.
It is a salad with sweetness, salt, substance and texture, and it works both as a meal salad in its own right and as a side for poultry or a good roast, for example. It is a breeze to make and can easily be prepared a little ahead – just wait to add the crispy ham until the end so it stays crunchy.
Kale salad with roasted carrots, apple and crispy Serrano ham
Ingredients
Roasted carrots and chickpeas
- 300 g carrots, sliced
- 1 tin chickpeas, drained
- Oil
- Salt and freshly ground pepper
- Dried thyme
For the salad
- 100 ml red quinoa
- 80 g Serrano ham
- 150 g kale, roughly chopped
- 2 apples, diced
Vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp lemon juice
- 1 1/2 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 2 tsp honey
- Salt and freshly ground pepper
Method
- Spread the carrots and chickpeas out on a baking tray. Drizzle with a little oil and season with salt, freshly ground pepper and thyme.
- Roast in a preheated conventional oven (top and bottom heat) at 220°C for about 25 minutes. Leave to cool slightly on the tray.
- Meanwhile, cook the quinoa according to the packet instructions. Then rinse it in plenty of cold water and leave it to drain in a sieve.
- Also mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- When the carrots and chickpeas are done, lay the ham out on a sheet of baking parchment. Drizzle with oil, season with freshly ground pepper and bake in the oven, still at 220°C, for about 6-8 minutes. Meanwhile, assemble the salad.
- Put the kale, roasted carrots and chickpeas, quinoa and apples in a bowl. Pour the vinaigrette over the top, holding back a little, and toss the salad well.
- Arrange the salad on a platter, break the crispy Serrano ham into pieces and scatter them over the top, then drizzle with the remaining vinaigrette. Season with freshly ground pepper and serve.
Nutrition
Premium
Super lækker
Hej Maria
Hvor er det dejligt at høre, tusind tak for de søde ord 🙂
Warm wishes, Dianna