Pink Salad

Super simple
Super simple
Super simple
Super simple
0:50 m

This is a beautiful and healthy pink salad that we've designed to get you to eat more greens while enjoying beautiful and colourful dishes!

Start cooking ➞




For the salad base

<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>50g pine nuts toasted<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 bag of chopped kale<item-todo-done><item-todo-done>1 bag of rocket<item-todo-done><item-todo-done>1 x 400g can of chickpeas drained<item-todo-done><item-todo-done>2 large sweet potatoes<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>

For the pink dressing

<item-todo-done>2 tsp Dijon mustard<item-todo-done><item-todo-done>80ml almond milk<item-todo-done><item-todo-done>1 pack of vacuum beetroot<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done>

Before you start

Preheat oven to 180℃, fan setting | Mixing bowl | Powerful blender

Roast the beetroot

  • Peel and roughly chop the beetroot
  • Place the beetroot chunks into a baking tray and drizzle with olive oil and a pinch of salt
  • Mix well and roast for about 30-35 minutes, or until soft
  • Once roasted, remove from the oven and leave to one side to cool until needed

While the beetroot is roasting

  • Cut the sweet potato into chunks and place into a baking tray
  • Drain the chickpeas and add to the baking tray
  • Drizzle with olive oil, 1 teaspoon of paprika and a pinch of salt
  • Mix well until all of the sweet potatoes are coated in the oil and roast for 30-35 minutes until soft

Make the salad dressing

  • Place the roasted beetroot into a powerful blender, add the rest of the salad dressing ingredients and blend until smooth and creamy - adding a dash more almond milk if needed until you reach the consistency you like the best

Make the salad

  • Finely slice the spring onions
  • Place the kale into a large mixing bowl and add a drizzle of olive oil
  • Rub with your hands to soften
  • Add the roasted sweet potatoes and chickpeas, sliced spring onions and pine nuts to the bowl and mix well

Time to serve

  • Spoon the salad into a large serving bowl and drizzle over the pink salad dressing, serve straight away or mix well until all of the dressing coats the salad
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