Raw Kale, Turkey, Cranberry & Candied Chestnut Salad
- 20 min
A light way to use up leftover turkey in the days after Christmas, a lovely combination of winter ingredients, it’s one of our favourites.
50g caster sugar
85ml apple cider vinegar
250g green kale, stalks removed
Pre-heat the oven to 180°C
Start by preparing your candied chestnuts or walnuts. Put the sugar, cayenne pepper and salt into a bowl and stir together. Drop in the chestnuts or walnuts and toss until they are lightly coated. Tip onto a lined baking tray and bake in the oven for 5-10 minutes until the sugar is lightly caramelised and the nuts are golden. Set aside.
To make the dressing, simply measure all of the ingredients into a small jug or jar and whisk until thoroughly combined. Set aside.
Wash, drain and roughly chop the kale and place into a large bowl with the turkey, cranberries and chopped apple. Pour over the dressing and toss together gently with your hands. Finally sprinkle over the chestnuts and serve.
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