Crunchy kale and beetroot salad

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

6

15m

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.