Rainbow salad

This salad is a riot of colour and nutrients – if ever there was a superfood salad, this is it! It is high in fibre and protein, so it could be a one bowl meal if you like, or add your favourite lean protein on the side.

• 1 large orange kumara, diced into 3cm cubes (leave the skin on for extra fibre)
• 1/4 cup dried, unsweetened cranberries
• 1/4 cup chopped pecans
• 4 beetroots, peeled and diced in 3cm cubes
• 1 bag/head of kale chopped (fibrous stems removed)
• 1/2 cup cooked quinoa (cook in stock for extra flavour)
• 2 tablespoons of coconut oil
• Salt and pepper

For the dressing:

• 2 tablespoons raw apple cider vinegar
• 1 tsp wasabi
• Juice of a lime
• ¼ cup extra virgin olive oil

Method:

1. Preheat oven to 350°F (180°C)
2. Toss the kumara and beets in the coconut oil, salt, and pepper on a tray lined with baking paper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
3. While the vegetables are cooking, blanch the kale to soften. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
4. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
5. To make dressing, place vinegar, wasabi and lime juice in a blender. Blend on medium for 30 seconds. Switch to lowest setting and slowly pour in oil with motor running.
6. Add dressing to salad and toss well.