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

Preheat your oven to 200°C.

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

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

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

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

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

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

Serve immediately with gluten-free or sourdough bread.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

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

Last updated 25 April 2024

Share this

Try these next

Search recipes, articles, stories:

Never miss a recipe

Subscribe to our newsletter and receive 10% OFF your next purchase

Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

SIBO: The IBS Connection & how FoodMarble can help

Allergies vs Intolerances – What’s the difference?

Why Gluten Might Not be the Problem!

Meet the Marblers: Allan’s Story

Meet the Marblers: Kathleen’s Story

Meet the Marblers: Holly’s Story

Getting
Started Guides

Baby Carrot & Kale Salad

Baby Carrot & Kale Salad

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

Method

Preheat your oven to 200°C.

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

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

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

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

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

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

Serve immediately with gluten-free or sourdough bread.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

Aine Moran

Try these next

Search recipes, articles, stories:

Never miss a recipe

Recipes

Articles

Stories

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

SIBO: The IBS Connection & how FoodMarble can help

Allergies vs Intolerances – What’s the difference?

Why Gluten Might Not be the Problem!

Meet the Marblers: Allan’s Story

Meet the Marblers: Kathleen’s Story

Meet the Marblers: Holly’s Story

GettingStarted Guides

For healthcare professionals

Baby Carrot & Kale Salad

Baby Carrot & Kale Salad

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

Method

Preheat your oven to 200°C.

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

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

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

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

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

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

Serve immediately with gluten-free or sourdough bread.

You can get exclusive access to all our recipes when you join our 6-Week Discovery Plan

Ingredients

Aine Moran

Try these next

Sesame Salmon with Lime & Ginger Quinoa Salad

Miso & Peanut Butter Noodle Salad

Chicken, tofu & spinach noodle soup

Search recipes, articles, stories:

Never miss a recipe

Getting
Started Guides