all recipes   Appetizer
 

Kale salad with avocado, sweet potatoes and pomegranate

Details


  • Preparation time: 20 minutes
  • Baking time: 20 minutes
  • vegan
  • gluten-free
  • quick preparation
by
Seraphine & Justina Wilhelm

Method


Preheat oven to 200° C. Place sweet potato cubes and onion rings on a baking tray, drizzle with olive oil and sprinkle with salt. Put the baking tray in the oven for about 20 minutes till tender. Remove the baking tray from the oven and allow to cool briefly.

In the meantime, prepare the dressing in a small bowl. Mix all ingredients for the dressing with a fork together and set aside. Put the sliced kale and spinach in a large salad bowl. Add the dates, walnuts, avocado and pomegranate seeds.

Fold the sweet potatoes and onions under. Drizzle the dressing over and mix well. The salad can be served as a side dish or main course.

Ingredients


For 6-8 personsFor Dijon dressing:

Rapunzel Products


304340 Dates without pit Deglet Nour, HAND IN HAND
202250 Walnut pieces
1050460 Condimento Bianco
1400880 Coconut blossom syrup
1001040 Olive oil Crete P.G.I. extra virgin
1200335 Sea salt with iodine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de