Roasted smokey sweet potato, aubergine and beetroot salad with feta, mint, walnuts and the creamiest balsamic, oregano and maple dressing. This is a nourishing, earthy and abundant salad which was inspired from one of favourite cafes in Ubud, Bali.
Total time to make : 40 minutes
Servings : 3 large
Ingredients
1 aubergine, diced into cubes
350g sweet potato* diced into cubes
1/2 tsp paprika
1/2 tsp cinnamon
3 tbsp olive oil
Large bag of kale*
2 balls of cooked beetroot, diced
3 radishes, thinly sliced
100g feta
80g walnuts, chopped
Handful of fresh mint and parsley
Dressing
8 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp white wine vinegar
1 garlic cloves
1 tbsp maple
1 tsp dijon
1/2 tsp salt
1/2 tsp oregano
Freshly cracked black pepper, to season
Method
Pre-heat a fan oven to 220ºC and prepare two roasting trays. Spread the diced sweet potato on one roasting tray with 1 tbsp olive oil, smoked paprika, cinnamon and a big pinch of salt, using your hands to toss the cubes in the oil and spices.
Spread the diced aubergine on the second roasting tray with 1 tbsp olive oil and a big pinch of salt, using your hands to toss the cubes in the oil.
Roast both trays in the oven for 30 - 35 minutes until the sweet potato and aubergine are tender and charred around the edges. Give the roasting trays a shake half the way through to make sure the veggies are cooked evenly.
Whilst the sweet potato and aubergines and roasting, remove the soft, curly kale leaves from their stiff stalks and place in a large bowl. Add 1 tbsp of olive oil and a pinch of salt and use your hands to massage this into the kale to soften it and make it buttery soft.
For the dressing, combine everything into a blender and blitz on high until emulsified.
To assemble the salad, pile the roasted veggies onto of the massaged kale and toss together with your hands. Top with the sliced radishes and beetroot, crumble over the feta and walnuts and pour over the dressing.
Nutritional Information
640 calories
12g protein, 35g carbs, 56g fat
Good to know:
You can also use diced pumpkin or butternut squash.
You can also use spinach (no need to add olive oil to massage) or other leafy greens.
Sprinkle the beetroot and feta on top rather than mixing through (will still taste delicious but the beetroot will turn everything pink!)
Will keep really well for up to 3 days in the fridge in an airtight container.
GF