Tuck in to this vitamin A-rich salad

Boost your vitamin A levels by trying out this Warm Kale, Apricot and Sweet Potato recipe. Vitamin A helps you see in the dark and keeps the immune system healthy. Tuck in!

Explore related topics

Healthy Diet

Try this fresh, new way to top up your vitamin A levels with a kale, apricot and sweet potato salad, drizzled with pesto Vitamin A helps us see in the dark and can keep our immune system healthy.¹ Green leafy veg, sweet potatoes, dried apricots and pumpkin seeds are all good sources of beta-carotene, which the body converts into vitamin A.² Combine the ingredients below into a tasty warm salad for a natural way to boost your vitamin A levels.

Warm kale, apricot & sweet potato salad with pesto sauce

Serves 4

Nutrients per serving:

Energy	Total fat	Saturates	Protein	Fibre	Carbs	Sugar	Salt
436 kcal	24 g	4.1 g	14 g	12 g	36 g	15 g	0.41 g

Ingredients

1 tbsp olive oil
2 sweet potatoes
500g kale, roughly chopped
60g dried apricots * chopped
40g hazelnuts *

For the pesto

1 garlic clove
30g parmesan cheese (or vegetarian alternative)
40g pumpkin seeds *
75g basil *
25ml extra virgin olive oil

* Available at Holland & Barrett

Method

Step 1 Preheat the oven to 200°C. Peel the sweet potatoes and cut into 1inch cubes. Toss in the oil with a little salt and pepper. Roast for 15-20 minutes or until softened and golden. Step 2 For the last 5 minutes of cooking time, add 100g of the kale to the tray on top of the sweet potato and allow to crisp up. Put the hazelnuts on another tray and roast in the oven until toasted. Step 3 To make the pesto, blend the garlic and cheese in a food processor until broken up. Add the pumpkin seeds and basil and season with a little salt and pepper. Continue to blitz the mixture until broken up but still chunky. Drizzle extra virgin olive oil over the top and blend until all combined. Set aside until needed. Step 4 Bring a large pan of salted water to the boil. Boil the remaining kale for 1-2 minutes and then drain well, making sure all the water has evaporated. Step 5 Toss half of the pesto through the kale, and arrange on a plate. Layer the roasted sweet potato on top. Roughly chop the roasted hazelnuts. Sprinkle the hazelnuts and dried apricots over the salad. Drizzle with the remaining pesto, top with the crispy kale and serve immediately while warm. Want an extra helping of vitamin A? Serve with a mango smoothie on the side.

Advice is for information only and should not replace medical care. Please check with your GP before trying any remedies.

Shop our Vitamins & Supplements range.

Sources

1. Dietitians of Canada. Food sources of vitamin A. Available from: https://www.dietitians.ca/Downloads/Factsheets/Food-Sources-of-Vitamin-A.aspx 2. As Source 1