INGREDIENTS
2 handfuls of Raw Spinach
2 handfuls of Kale
1 handful of Pumpkin Seeds
1 cup of Maple Glazed Brussel Sprouts
1 large Sweet Potato
1/2 large Red Onion
Chilli Flakes
METHOD
Melt 3tbsps coconut oil in a saucepan, then remove from the heat. Peel and chop your sweet potato into medallions, then place on a baking tray. Cut the red onion into chunks and add to the baking tray.
Pour your coconut oil all over your veggies so they are evenly covered. You can add a pinch or two of chilli flakes here to heat up your salad! Also – prepare your sprouts, and put these in the oven at the same time. Pop the baking trays in the oven at Gas Mark 5 for 20-25mins until the sweet potato is soft and slightly golden.
Meanwhile, boil the kettle. Wash your kale and de-stem it, before placing it in a saucepan (off the heat). Pour the boiling water over your kale leaves to soften them without boiling away the nutrients.
In a bowl, arrange your raw spinach, followed by the wilted kale. If you are using pre-prepared Maple Brussel Sprouts, pop them in the oven 5 mins before the rest of your veggies are due, just to warm them through. When finished, arrange all of your roasted veggies on your salad bowl.
Sprinkle with pumpkin seeds and enjoy!
NOTES
I adore this warming salad on a chilly day! It’s just perfect for adding to the table at family meals too for everyone to share!
