I love the colour of cranberry sauce. And the colour of kale. This salad is very colourful, rich in textures and flavours. Roasted sunflower is one of my favourite ingredients ever. Its aroma is wonderful. When you mix the kale with olive oil, you can add your favourite seasonings, such as chili powder or curry. |
You need:
200g kale, shredded
0,3 - 0,5 cup olive oil
a pinch of salt
12-15 cherry tomatoes, cut into halves or quarters
0,5 cup sunflower seeds
150g fresh cranberry, chopped
3-4 tablespoons sugar
0,3 - 0,5 cup plant milk
200g kale, shredded
0,3 - 0,5 cup olive oil
a pinch of salt
12-15 cherry tomatoes, cut into halves or quarters
0,5 cup sunflower seeds
150g fresh cranberry, chopped
3-4 tablespoons sugar
0,3 - 0,5 cup plant milk
Method:
1. Preheat an oven to 200°C.
2. In a big bowl mix the oil with salt. Add the kale and mix throughly. Line a baking sheet with parchment paper and fill with a layer of kale. Roast for 5 minutes. Transfer the kale to another bowl. Roast the remaining kale.
3. Roast the sunflower seeds on a frying pan until slightly brown.
4. In a saucepan combine the cranberry and sugar. Cook until soft. Add a little bit of water if needed.
5. Transfer the cooked cranberry to a food processor, add plant milk and more sugar if it is too sour. Blend until smooth.
6. Combine all the ingredients in a bowl. Top with the cramberry sauce.
1. Preheat an oven to 200°C.
2. In a big bowl mix the oil with salt. Add the kale and mix throughly. Line a baking sheet with parchment paper and fill with a layer of kale. Roast for 5 minutes. Transfer the kale to another bowl. Roast the remaining kale.
3. Roast the sunflower seeds on a frying pan until slightly brown.
4. In a saucepan combine the cranberry and sugar. Cook until soft. Add a little bit of water if needed.
5. Transfer the cooked cranberry to a food processor, add plant milk and more sugar if it is too sour. Blend until smooth.
6. Combine all the ingredients in a bowl. Top with the cramberry sauce.