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Spicy Blue Cheese, Kale and Sweet Potato Salad

Spicy Blue Cheese, Kale and Sweet Potato Salad

Serves 2 | with Kefir and Hot Honey Walnuts
Recipe Development Team
Recipe Development TeamUpdated on April 06, 2026
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Calories
: 
533 kcal
Protein
: 
13.8g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Nuts
  • Walnuts
  • Milk
  • Pistachio nuts
  • Almonds
  • Brazil nuts
  • Cashew nuts
  • Hazelnuts
  • Macadamia Nuts
  • Nuts
  • Pecan Nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Sweet Potato

2 unit(s)

Garlic Clove

200 grams

Kale

1 sachet(s)

Chilli Flakes

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Hazelnuts, Macadamia Nuts, Nuts, Pecan Nuts)

130 grams

Kefir

(Contains: Milk)

30 grams

Crumbled Blue Cheese

(Contains: Milk)

37.5 grams

Red Pepper Chilli Jelly

30 grams

Hot Sauce

Not included in your delivery

1 tbsp

Honey

Energy (kJ)2229 kJ
Energy (kcal)533 kcal
Fat17.4 g
of which saturates6.3 g
Carbohydrate78 g
of which sugars36 g
Dietary Fibre11.6 g
Protein13.8 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Small Bowl

Instructions

PDF
Roast the Sweet Potato
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Chop the sweet potatoes into 2cm chunks (no need to peel). Put the sweet potato chunks onto a large baking tray. Drizzle with oil and season with salt and pepper, then toss to coat. 

c) Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through cooking.

Prep the Veg
2

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Spread the kale out on a lined baking tray. Drizzle with oil and season with salt and pepper. Sprinkle and toss to coat. Set aside for now.

c) In a small bowl, mix together the honey (see pantry for amount), chilli flakes and walnuts.

Roast the Kale
3

a) When the sweet potato has 4-6 mins left, remove the tray from the oven.

b) Add the hot honey walnuts to one side of the sweet potato tray, drizzling any remaining hot honey from the bowl over the walnuts.

c) Return the sweet potato tray to the top shelf of the oven and add the kale tray to the bottom shelf. Cook both for the final 4-6 mins of roasting time.

Assemble and Serve
4

a) Meanwhile, in a small bowl, combine the kefir and blue cheese. Season with salt and pepper.

b) When roasted, toss together the sweet potatoes, kale and red pepper chilli jelly on one baking tray until well coated.

c) Share the roasted vegetable salad between your bowls.

d) Drizzle over the blue cheese kefir dressing and the hot sauce.

e) Scatter over the roasted hot honey walnuts to finish.

Enjoy!

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