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Date Salad

0:00/0:00
100%
30 min

Ingredients

  • 4CupLeafy vegetables
  • 1CupKale
  • 2Psc.Carrot
  • 2Kilograms (kg)Sweet potato
  • 1Psc.Green Apple
  • 1CupGoat Cheese
  • 0.5To TasteMint
  • 10Psc.Dates
  • 0.5CupRoasted walnuts
  • 0.5PacketPomegranate
  • 0.5CupOlive oil
  • 2Tablespoons (tbsp)Dijon mustard
  • 1Psc.lemon
  • 1Psc.Lemon zest
  • 0.25Tablespoons (tbsp)Apple vinegar
  • 1CupHoney
  • 2Tablespoons (tbsp)Wild thyme
  • 0.5PinchSalt
  • 0.25To TasteBlack pepper
  • 0.25PinchRed chili flakes

Steps

  1. 1

    Cut the carrots and sweet potatoes into cubes and place them on a tray with parchment paper

  2. 2

    Add a pinch of salt, black pepper and olive oil, then put them in the oven at 180 degrees for 20 minutes

  3. 3

    We put the kale leaves in a bowl, then add a little olive oil and rub them well as shown in the video

  4. 4

    We add leafy greens and then finely chop them with the kale leaves

  5. 5

    We add carrots and sweet potatoes to the leafy greens

  6. 6

    Cut the apple into small cubes, add a squeeze of lemon and then add it to the salad.

  7. 7

    Cut the dates into small pieces and add them to the salad

  8. 8

    Chop the mint and add it to the salad

  9. 9

    We add toasted walnuts, pomegranate and goat cheese

  10. 10

    To make the dressing In a small bowl put the mustard and honey, then add the lemon juice, apple cider vinegar, olive oil and then add the lemon zest

  11. 11

    Add the thyme, salt, black pepper and chilli, then mix well until the ingredients are well combined

  12. 12

    Add the dressing to the salad, toss well to combine and serve.

Nutrition Facts

Calories: 0, Fat: 0g, Protein: 0g, Carbs: 0g
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