Superfood Christmas Salad

Course Main Course, Side Dish
Keyword Ciabatta, Kale, Main Course, Salad, Side Dish, Sweet Potato, Turkey
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 951kcal


  • 450 g sweet potato diced
  • 2 tbsp olive oil
  • ¼ ciabatta loaf torn into bite sized pieces
  • 50 g California Walnut halves
  • 150 g kale
  • 200 g cooked roast turkey torn into pieces
  • 50 g pomegranate seeds
  • 3-4 tbsp Caesar dressing


  • Preheat the oven to 200oC, gas mark 6.
  • Place the sweet potatoes on a baking tray and toss in 1 tbsp oil then roast for 20 minutes or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5 minutes then scatter the walnuts to one side of the tray and roast for a further 5-8 minutes until golden.
  • Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
  • Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.


Serving: 489g | Calories: 951kcal | Carbohydrates: 70.3g | Protein: 45.8g | Fat: 51g | Saturated Fat: 7.1g | Fibre: 13.6g | Sugar: 20.1g


Salt: 1.8g
Cooks tip:
Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.
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