Kale salad with bulgur and roasted root vegetables
Recipe for a flavourful autumn salad with kale and bulgur, roasted beetroot and carrots, feta, salted almonds and a creamy mustard vinaigrette.
Servings 4 servings
Calories 442kcal
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
Instructions
- 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
Calories: 442kcal | Carbohydrates: 40g | Protein: 16g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 528mg | Potassium: 753mg | Fiber: 8g | Sugar: 14g | Vitamin A: 16306IU | Vitamin C: 47mg | Calcium: 173mg | Iron: 2mg