Kale salad with bulgur, roasted root vegetables and a creamy mustard vinaigrette.
This is a lovely autumn salad, where flavour, texture and substance go hand in hand. I’ve built it on a base of kale and bulgur – which give both bite and staying power – and then folded in my roasted root vegetables: beetroot and carrot. They are simple, flavourful vegetables that really get to shine in this salad.
Then there’s feta, which adds something creamy and lightly salty, and salted almonds for crunch. It all comes together with a creamy mustard vinaigrette, stirred together with a little mayonnaise – it makes the dressing extra rich and gives the salad that final touch that ties everything together.
The salad is easy to make and can happily be prepared a couple of hours ahead and kept in the fridge. A small tip: if you want to stop the beetroot from staining the feta, fold the feta in just before serving – that way you get the most striking contrast of colours.
A salad that is both filling and rich in fibre and vitamins – and simply perfect as a side for autumn dishes or as a light meal on its own.
Kale salad with bulgur and roasted root vegetables
Ingredients
Roasted root vegetables
- 300 g beetroot, cut into large chunks
- 300 g carrots, sliced
- Oil
- Salt and freshly ground pepper
- Dried thyme
Salad
- 100 ml bulgur, fine or coarse
- 150 g kale, roughly chopped
- 150 g feta
- 50 g salted almonds, roughly chopped
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
- Toss the carrots and beetroot, separately, with a little oil and season with salt, freshly ground pepper and thyme.
- Spread them out on a baking tray lined with baking parchment, still keeping them separate, and 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 bulgur according to the packet instructions, then rinse it under cold water. Leave to drain in a sieve.
- Also mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Put the kale, roasted root vegetables, bulgur and almonds in a bowl and toss with the vinaigrette.
- Crumble the feta over the top and fold it in gently, then serve the salad with freshly ground pepper on top.
Nutrition
Premium
Virkelig lækker salat! Det er i hvert fald ikke sidste gang vi laver den
Hej Trine
Dejligt at høre – tak for de søde ord:)
Warm wishes, Dianna
Fantastisk salat den smager fantastisk
Hej Birthe
Tusind tak for din skønne feedback, det gør mig så glad at høre:)
Warm wishes, Dianna
Den opskrift vil jeg rigtig prøve men da jeg fungerer bedst uden gluten, vil jeg høre om du evt. har et alternativ til bulgur? 🙂
Hej Rikke
Grønne eller sorte linser vil også være super lækre i salaten eller quinoa – begge farver vil være super:)
Warm wishes, Dianna
Hvor længe tænker du den kan holde sig på køl ? (evt uden feta i)
Hej Maria
Et døgn på køl er fin:) Men bemærkning rødbeden kogt kan misfarve bulguren:)
Warm wishes, Dianna