Tomato and Cavolo Nero Salad with Sultanas and Walnuts

We love making salads out of roasted and toasted veggies.In winter we especially love making salads with cavolo nero– it really gives a different texture and feel to the usual standard salad. We also always like to add some fresh ingredients so you get the best of both worlds, roasty & fresh! This salad could work with other green vegetables like broccoli, cauliflower or kale.

Like anyone, we sometimes run out of ideas on how to make vegetables tasty and interesting, especially when we’re having a lazy cooking day…(shhh) so generally our go to is to chop it up and roast it with a load of garlic and nuts!

We’re both absolute garlic lovers, so we’re not shy with adding it into pretty much everything, including this salad. You could also roast the garlic cloves whole which will give a sweeter, less intense flavour, but personally we prefer to crush it and spread it across all the veg!


This dish will work with any nut or seed. Walnuts are a particular favourite, but you can also use pumpkin or sunflower seeds. I love having a nutty crunch in my salad, and for that added protein boost. And of course you don’t have to use sultanas, raisins will work, or any other dried fruit – dried apricots might be fun to try another time.

(Louise hates fruit in salad.. Vanessa loves it. Go crazy or leave it out!)

One thing we both agree on is to add in fresh veggies to the cooked cavolo nero salad, to really give some crunch and zing. Tomatoes, peppers or rocket are all delicious options.

Use this go-to formula for jazzing up your veg when you’re having a lazy cooking day and or need to finish bits off from the fridge. It’s super quick and easy, but tastes amazing and you can still impress your friends with it.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Green and crunchy with a punchy garlicky dressing. This salad is the perfect side dish for all kinds of wintery food. 

Course: Salad
Cuisine: Vegan
Servings: 1
  • 1 bunch of calvero nero about 10 leaves
  • 4 ripe tomatoes
  • Handful of chopped walnuts
  • Handful sultanas
  • 3 cloves garlic crushed
  • 30 ml olive oil
  • ½ tsp salt
  • ¼ tsp pepper
  1. Wash and chop calvero nero into small chunks
  2. Combine calvero nero with all other ingredients, except the tomatoes, and mix well
  3. Transfer into baking tray. Roast in oven for 20 mins on 180⁰C or until bits of the calvero nero have gone crispy but some parts are still soft.
  4. Once partly cooled, chop the tomatoes, and add to the calvero nero.
Recipe Notes

Serve warm, or at room temperature.

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