Crispy Kale, Honey-Roasted Carrot and Apple Salad

After roasting in the oven, kale leaves wilt and become even more delicious. The crisp kale in this salad adds great flavour and texture, enhanced further by the honey-roasted carrots, apples and a Greek yoghurt dressing.




Serves 4-6

Preparation Time

Cook time

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  • 26 baby rainbow carrots
  • 45ml honey
  • Salt and freshly ground black pepper
  • 90g fresh kale leaves
  • 30ml olive oil
  • 700g red cabbage, thinly sliced
  • 2 Golden Delicious apples, cored, halved and thinly sliced
  • Juice of half a lemon
  • 50g radishes, thinly sliced
  • 1 red onion, sliced in thin rings
  • 50g dried cranberries

For the Dressing:

  • 250ml Greek yoghurt
  • 1 clove of garlic, crushed
  • Juice of half a lemon
  • 6 fresh basil leaves, finely chopped
  • Salt and freshly ground black pepper
  • Micro herbs


Preheat the oven to 180°C.

Line a baking tray with tin foil. Arrange the carrots on the tray, drizzling over the honey and seasoning with salt and pepper. Place in the oven and cook for one hour until soft. Turn the carrots half way through. Remove from the oven and let cool.

Arrange the kale on a non-stick baking tray and drizzle olive oil over. Season with salt and place in the oven for 15 minutes until crisp. Remove and leave to cool.

Arrange the cabbage on a Le Creuset Cheese Platter. Drizzle lemon juice over the sliced apples to prevent them from browning. Arrange the apples, radishes, red onion, carrots, kale and cranberries on top of the cabbage.

Mix all the ingredients for the dressing in a bowl and season with salt and pepper. Decorate with micro herbs and place the bowl in the middle of the salad.