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Kale, roast vegetable, lentil and macadamia salad
This vegan salad suits any time and any season.
Course Light Meal
Preference Dairy Free, Gluten Free, Vegan
Perfect for Midweek Meal
Skill level Easy



  • 8 dutch carrots trimmed, peeled and halved lengthwise if large
  • 12 baby beetroot trimmed, peeled and halved
  • 2 red onions peeled and cut into thin wedges
  • macadamia oil for brushing
  • 150 g Tuscan kale trimmed, leaves shredded
  • 2 cups green lentils cooked
  • 1 cup macadamias roasted and roughly chopped

Macadamia and coriander dressing

  • 1 cup coriander leaves tightly packed
  • 1 lime juiced
  • 1/2 cup macadamias roasted
  • salt and pepper to taste
  • 1/2 cup macadamia oil approx.



  • Preheat oven 180°C fan forced. Line a large baking tray with baking paper. Place the carrots, beetroot and onions on prepared tray, brush with macadamia oil.
  • Roast for 35-40 minutes or until vegetables are golden and tender.

Macadamia and coriander dressing

  • Meanwhile, to make the dressing, combine all ingredients except the oil in a food processor until puréed. Add oil slowly until the mixture is the consistency of a thick sauce. Adjust the flavour with salt.
  • Steam the kale until just wilted and place into a large bowl. Add the roasted vegetables, lentils and macadamias and toss well with the dressing. Season to taste with salt and pepper. Serve.


1 small hot chilli, seeds removed, can be added to the dressing in the food processor with the coriander.


Calories: 4571kcalCarbohydrates: 441gProtein: 145gFat: 270gSaturated Fat: 34gPolyunsaturated Fat: 18gMonounsaturated Fat: 205gSodium: 1212mgPotassium: 10376mgFiber: 182gSugar: 117gVitamin A: 98102IUVitamin C: 316mgCalcium: 1013mgIron: 49mg