Power kale salad with nut crunch and sausages
40 mins
2
½ pack of Easy To Mix bratwursts
200g kale
3 carrots
2 tubers of beetroot (pre-cooked)
1 spring onion
1 handful of pomegranate seeds
Nut crunch:
6 tbsp nut mix (e.g. walnuts, pistachios, almonds, cashews)
1 tbsp sesame seeds
1 tbsp maple syrup for caramelization
Dressing:
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp maple syrup
Pinch of salt & pepper
Squeeze of lemon
Mix the Easy To Mix Bratwurst according to the instructions and cool for 30 minutes.
Meanwhile, clean and wash the kale, spin dry and tear the leaves into bite-sized pieces. Now knead a little salt into the leaves with your hands, this creates more aroma and the leaves become softer.
Peel the carrots and slice them into “carrot tagliatelle” using a vegetable peeler.
Cut the beetroot into small cubes.
Wash the spring onion and cut into thin rings.
Remove the seeds from the pomegranate.
Mix the kale, beetroot, carrots, spring onions and pomegranate seeds in a large bowl.
After the cooling time, prepare the bratwursts according to the instructions: Form into sausages and fry in a coated pan.
Prepare the nuts: Roast all the nuts in a pan without fat until golden brown. Drizzle with maple syrup and allow to caramelize briefly.
Prepare the dressing: Mix all the ingredients together in a small bowl.
Toss salad with dressing and serve with sausages and nut crunch.
Vegan mustard goes well with this. Enjoy!
