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Baby Carrot & Kale Salad

  • Servings 2
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • Difficulty Easy

Baby Carrot & Kale Salad

  • Servings 2
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • Difficulty Easy

Salad for lunch might not seem like the most exciting decision, but with a little bit of preparation you can make this tasty salad; full of flavour and texture, you’ll never get bored!

FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1

Preheat your oven to 200°C.

2

Toss the carrots with the olive oil, salt and pepper (save a little bit of each for the kale).

3

Place the carrots in a large baking dish and roast for 15 minutes.

4

Coat the kale with the remaining olive oil, salt & pepper and add it to the tray with the carrots before roasting for 10 minutes.

5

Add the crushed walnuts and roast for a further 5 minutes.

6

Mix the lemon juice, maple syrup and extra virgin olive oil together. Add a pinch of salt.

7

Add the sliced radish and goats cheese to the roasted veggies and then drizzle the dressing on top.

8

Serve immediately with gluten-free or sourdough bread.

9

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Ingredients

200g Dutch/baby carrots (scrubbed with stems trimmed)

150g kale (stems removed and torn into bite-sized pieces)

4 red radish (thinly sliced)

80g soft goat’s cheese

40g walnuts (roughly crushed)

1 tsp maple syrup

juice from ½ lemon

5 TBSP olive oil

1 tsp extra virgin olive oil (EVOO)

pinch of salt & pepper

2 slices of gluten-free or sourdough bread

Aine Moran

BSc Nutritional Sciences

  • Added 6 August 2021

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