Super Christmas Salad
Preparation time: 15 minutes
Cooking time: 30 minutes
Nutrition: Per serving
858 Kcal Fat
A great way to use leftover turkey. A delicious combination of lean meat, heart healthy nuts and seasonal vegetables... who says salads are just for summer!
Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.
450g sweet potato, diced
2 tbsp olive oil
¼ ciabatta loaf, torn into bite sized pieces
50g Walnut Halves
200g cooked roast turkey, torn into pieces
50g pomegranate seeds
3-4 tbsp reduced fat Caesar dressing
Preheat the oven to 200oC, gas mark 6.
Place the sweet potatoes on a baking tray and toss in 1 tbsp oil then roast for 20 minutes or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5 minutes then scatter the walnuts to one side of the tray and roast for a further 5-8 minutes until golden.
Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.