Cavolo Nero Salad with Sweet Potato, Pear, Walnut and Blue Cheese by Nutritionist Pixie Turner
Nutrition Info (Per Serving)
Ingredients
200g sweet potato, chopped into 1cm cubes
1 tbsp olive oil
100g cavolo nero, sliced
1-2 ripe pears
50g watercress
40g walnut pieces
50g blue cheese (e.g. Stilton)
Dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp clear honey
1 tsp wholegrain mustard
For a vegan recipe:
200g sweet potato, chopped into 1cm cubes
1 tbsp Olive oil
Salt and pepper
80g cavolo nero, sliced
1-2 pears (~150g)
50g watercress
40g walnut pieces
For a vegan recipe (vegan blue cheese dressing):
4 tablespoons Vegan Mayonnaise (80g)
1 tbsp Dijon Mustard
1 crushed garlic clove, or ½ tsp garlic powder
1 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp maple syrup
¼ cup nutritional yeast (optional) (15g)
1 tsp salt
½ tsp dried dill
60g extra firm tofu
Instructions
1. Preheat the oven to 180ᵒC/gas mark 4.
2. Place the sweet potato cubes on a baking tray and drizzle with the olive oil. Bake for around 15 minutes, until soft.
3. Meanwhile whisk together all the dressing ingredients and set aside.
4. Bring a small pan of water to the boil. Blanch the cavolo nero for 5 minutes or until tender
5. Quarter, core and thinly slice the pears.
6. Mix the cavolo nero, watercress and pear slices in a bowl and stir in most of the dressing.
7. Dry toast the walnut pieces for 2 minutes.
8. Add the walnuts and sweet potato to the bowl. Crumble the blue cheese on top and drizzle over the remaining dressing. Serve!
For a vegan recipe:
- Preheat the oven to 180ᵒC/gas mark 4.
- Place the sweet potato cubes on a baking tray and drizzle with the olive oil. Bake for around 15 minutes, until soft.
- Meanwhile whisk together all the dressing ingredients (minus the tofu) until smooth. Crumble the tofu with a fork and stir it into the mixture. Set aside.
- Bring a small pan of water to the boil. Blanch the cavolo nero for 5 minutes or until tender
- Quarter, core and thinly slice the pears.
- Mix the cavolo nero, watercress and pear slices in a bowl.
- Dry toast the walnut pieces for 2 minutes.
- Add the walnuts and sweet potato to the bowl. Drizzle over your preferred amount of dressing. Serve!
