Kale salad with roasted carrots, apple and crispy Serrano ham
Recipe for a wonderful kale salad with quinoa, roasted carrots and chickpeas - fresh apples and crispy Serrano ham.
Servings 4 people
Calories 467kcal
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
Instructions
- 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
Calories: 467kcal | Carbohydrates: 58g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 532mg | Potassium: 800mg | Fiber: 12g | Sugar: 19g | Vitamin A: 16350IU | Vitamin C: 48mg | Calcium: 169mg | Iron: 4mg