Kale, beetroot and pear salad

A delicious and healthy salad that can be served as a side salad with a main or can be eaten as a fabulously halo providing lunch

Takes about 15 minutes to make (incuding making the kale crisps)

Ingredients

1 cup of kale leaves

Oil, salt and pepper

1 cooked beetroot

1 peeled and cored pear

1tbsp pepitas

Dressing

3tbsp oil

1 tbsp blackberry vinegar (or any fruit vinegar)

1 tsp Dijon mustard

Heat oven to 375F
rub salt, pepper and oil into the washed and dried kale leaves
Place leaves in baking tray and cook until crispy (about 15 minutes)
Make dressing: whisk the oil, vinegar and mustard together.
Peel and slice beetroot and pear.
Place pear and beetroot on the plate (or add a base of lettuce or cabbage for a heartier salad)
top with crispy kale
top with pepitas and drizzle with dressing

Enjoy your lunch and polish that halo!