1 big bunch of kale, rinsed, dried and torn in to pieces
1 onion, peeled, finely sliced
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 green apple, cut into thin matchsticks.
1 sweet potato, peeled, diced
150g goats cheese
- Preheat oven to 200C.
- Place sweet potato on a baking tray lined with baking paper. Drizzle 1 tablespoon of the olive oil over and toss to combine. Pop in the oven for 25 minutes or until golden and tender.
- Toss the kale with 1 teaspoon of sea salt. Set aside for 20 minutes. Rinse the kale and squeeze dry.
- Meanwhile, throw the onion into a frypan over medium-low heat with the remaining 1 tablespoon olive oil and a pinch of sea salt. Cook for about 20 minutes or until onions are golden and soft. Stir through balsamic vinegar and cook for another 10 minutes. Stir regularly and reduce heat if necessary.
- Assemble the salad by combining in a bowl the kale, caramelized onion, apple and sweet potato and toss gently. Crumble goats cheese over the top.