Rainbow salad

  • 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.
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