Cavolo Nero Salad with Sweet Potato, Pear, Walnut and Blue Cheese by Nutritionist Pixie Turner

PREP: 5 mins
COOK: 20 mins
Skill Level: Easy

Nutrition Info (Per Serving)

679 kcal Energy
40g Carbohydrate
14g Protein
27g (of which Sugar)
49g Fat
9.1g Fibre
11g (of which Saturated Fat)
0.9g Salt


200g sweet potato, chopped into 1cm cubes

1 tbsp olive oil

100g cavolo nero, sliced

1-2 ripe pears

50g watercress

40g walnut pieces

50g blue cheese (e.g. Stilton)


3 tbsp olive oil

1 tbsp white wine vinegar

1 tsp clear honey

1 tsp wholegrain mustard


1. Preheat the oven to 180ᵒC/gas mark 4.

2. Place the sweet potato cubes on a baking tray and drizzle with the olive oil. Bake for around 15 minutes, until soft.

3. Meanwhile whisk together all the dressing ingredients and set aside.

4. Bring a small pan of water to the boil. Blanch the cavolo nero for 5 minutes or until tender

5. Quarter, core and thinly slice the pears.

6. Mix the cavolo nero, watercress and pear slices in a bowl and stir in most of the dressing.

7. Dry toast the walnut pieces for 2 minutes.

8. Add the walnuts and sweet potato to the bowl. Crumble the blue cheese on top and drizzle over the remaining dressing. Serve!

Cooking Tips

Not a fan of clear honey? Use maple syrup instead! No white wine vinegar? Try apple cider vinegar.

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