Dream dinners: Warm roasted kale, pear and sweet potato salad

A jackpot of sleep-friendly nutrients providing calcium, magnesium, potassium, vitamins B6 and D.

Kale, pear and sweet potato salad
Joff Lee

SERVES 4

PREP 15 minutes
COOK 25 minutes

2 large sweet potatoes, peeled and cut into thick matchsticks
4 tbsp olive oil
60g mixed seeds (eg cumin, fennel and pumpkin seeds)
300g kale, ribs and stalks removed, leaves coarsely shredded
60g chopped walnuts
175g creamy goat’s cheese
2 ripe pears, peeled, cored and sliced
4 tsp balsamic vinegar
A handful of fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper

  1. Preheat the oven to 190C/170C fan/gas 5. Put the sweet potato in a large roasting pan and sprinkle with the oil. Season lightly with salt and pepper. Bake for about 8 minutes, then sprinkle the seeds over the top and return to the oven for 5 minutes.
  2. Add the kale and stir it gently into the seedy oil. Roast for 8-10 minutes until the sweet potato is tender and the kale is crisp but not browned. Remove from the oven and stir in
    the walnuts.
  3. Divide the vegetable mixture between four serving plates. Crumble the cheese over the top and add the pears. Drizzle with balsamic vinegar, sprinkle with parsley and serve warm.

TIP Stir in some warm puy lentils if you want to make this a more substantial meal.

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