Kale & Cranberry Salad

This looks pretty simple, it is, but wow is it tasty! Nutrient dense, naturally anti inflammatory and anti histamine with good quercetin, beta carotene and vitamin C content. A true super food salad.

Ingredients (serves 4):

1 bag of sliced kale (take out any hard stems)

1 red onion

1 butternut squash

2 small sweet potatoes

Dried Cranberries (Forest Feast are big & juicy)

1 pack of goat cheese (Violife white block for dairy free)

Lemon zest

Teaspoon of dried mixed herbs

Method: Chop all squash and potato (leave some skin on the potato for fibre), slice the onion and put it all on a backing try with olive oil, seasoning and dried herbs. Bake at 175 degrees for 25 minutes. Meanwhile steam the kale for 5 minutes with lemon zest, drizzle with extra virgin olive oil. Combine all these ingredients together in a bowl, add a handful of the cranberries and finally crumble in the goat or alternative cheese.

Enjoy warm, so good!