This colourful kale, beetroot and tomato salad includes cashew nuts and homemade croutons for added crunch.
Serves66
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
250g Coles Bakery Stone Baked by Laurent Linseed & Soybean Sourdough Vienna, torn into 4cm pieces
1 garlic clove, crushed
2 tbs olive oil
140g pkt Coles Australian Chopped Kale
2 tbs white wine vinegar
1 tbs honey
2 tsp Dijon mustard
250g cooked baby beetroot^, cut into wedges
350g mixed medley tomatoes, halved or thickly sliced
2 spring onions, thinly sliced
1/3 cup (50g) dry-roasted cashews
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Combine the bread, garlic and half the oil in a large bowl. Spread evenly over a baking tray. Bake for 12 mins or until bread is crisp and golden brown.
Step 2
Meanwhile, place the kale, vinegar, remaining oil, honey and mustard in a large bowl. Toss to combine.
Step 3
Add bread to the kale mixture with the beetroot, tomato, spring onion and cashews. Toss to combine. Season.
Preheat oven to 180°C. Combine thebread, garlic and half the oilin alarge bowl. Spread evenly over a baking tray. Bake for 12mins or until bread is crisp and golden brown.
Meanwhile, place the kale, vinegar, remaining oil, honey and mustard in alarge bowl. Toss to combine.
250g Coles Bakery Stone Baked by Laurent Linseed & Soybean Sourdough Vienna, torn into 4cm pieces
1 garlic clove, crushed
2 tbs olive oil
140g pkt Coles Australian Chopped Kale
2 tbs white wine vinegar
1 tbs honey
2 tsp Dijon mustard
250g cooked baby beetroot^, cut into wedges
350g mixed medley tomatoes, halved or thickly sliced
2 spring onions, thinly sliced
1/3 cup (50g) dry-roasted cashews
Description
This colourful kale, beetroot and tomato salad includes cashew nuts and homemade croutons for added crunch.
Method
Step 1
Preheat oven to 180°C. Combine the bread, garlic and half the oil in a large bowl. Spread evenly over a baking tray. Bake for 12 mins or until bread is crisp and golden brown.
Step 2
Meanwhile, place the kale, vinegar, remaining oil, honey and mustard in a large bowl. Toss to combine.
Step 3
Add bread to the kale mixture with the beetroot, tomato, spring onion and cashews. Toss to combine. Season.
Preheat oven to 180°C. Combine thebread, garlic and half the oilin alarge bowl. Spread evenly over a baking tray. Bake for 12mins or until bread is crisp and golden brown.
Meanwhile, place the kale, vinegar, remaining oil, honey and mustard in alarge bowl. Toss to combine.
