A delicious, warming, satisfying winter salad packed with vegetables and drizzled in a delicious fresh pesto sauce. Perfect for making eating salad feel like not eating salad. Vegan, gluten free, sugar free, low carb.
- 1 large white or sweet potato (white potato will take an extra couple of mins to cook), finely diced
- 1 red onion, finely diced
- 200 g (7oz) Brussels sprouts, shredded
- 1 bag (200g/7oz) kale, de-stemmed and roughly chopped
- 1 (400g/14oz) tin chickpeas, drained
- 1 large apple, roughly chopped
- 4-6 tablespoons parsley pesto*
- pumpkin seeds or roughly chopped walnuts, optional
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Gently fry the onion and sweet potato or potato cubes in 2 tablespoons olive oil in a large frying pan or wok for about 10-15 minutes or until softened. Add shredded sprouts and kale and cook for 2-3 minutes until soft and wilted. Add the chickpeas and apple and cook for 2 more minutes to heat through. Take off the heat and stir through the pesto and nuts or seeds, if using. Serve warm (or cold, if you prefer, but warm is definitely nicer!), on its own or with some wholegrain bread and/or a poached or fried egg.
*you can find my parsley pesto recipes (all 3 versions are delicious on this) here. They all take just a minute to make.
**easy to adapt: Don't have apples? Try pears. Don't have sprouts? Shredded cabbage works great. Don't have chickpeas? Use cooked beans, meat or crumbly goat's or feta cheese. Don't have potatoes? Use squash or sweet potatoes.