Crunchy kale and beetroot salad

This colourful kale, beetroot and tomato salad includes cashew nuts and homemade croutons for added crunch.

Crunchy Kale and Beetroot Salad in bowl with Tomatoes

Serves

6

Prep

15m

Cooking

15m

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
  • ⅓ cup (50g) dry-roasted cashews

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.

Dietary Information

Peanut-free
Kid-friendly

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.