Sweet Potato, Pecan and Kale Salad with Cranberries, Feta and an Orange Ginger Dressing

This is such a tasty winter salad which is so quick and easy to make. Full of goodness and lots of flavour, it’s a great working from home lunch or light dinner. Would also make a great side dish to any veggie spread and would be lovely with some grilled chicken on top for a more substantial dinner. At just over £1 per portion it’s also kind to your wallet which we are all needing at this time of year.

Serves 6 (£1.06 per portion)

1. First make the dressing. Put 3 tbsps toasted sesame oil in a bowl with a large piece of finely grated fresh ginger and the zest and juice of a large orange. Add 2 tbsps of light soy sauce, 2 tbsps maple syrup and 1 tbsp red wine vinegar. Season and mix well.
2. Put 300g kale in a large bowl discarding any large stalks and pour over the dressing. Use your hands to massage the dressing into the leaves, scrunching them up with your hands, this will help to soften the leaves. Leave to marinate while you prepare and roast the sweet potatoes.
3. Chop 1kg sweet potatoes in chunks and place on a lined baking tray. Drizzle with 2 tbsps olive oil and sprinkle over some seasoning and 2 tsps each of smoked paprika and garlic granules. Toss together and roast at 200C fan for 40-45 minutes until cooked through and caramelised.
4. Add the potatoes to the kale along with a couple of large handfuls of roughly chopped toasted pecans, 100g crumbled feta cheese, some torn mint leaves and 75g dried cranberries. Toss everything together and enjoy.