Best Kale Orange Salad Recipes

CRUNCHY KALE SALAD WITH ORANGE GINGER DRESSING

Steps:

• 1. Shred the kale and red cabbage. Add to your bowl. image 2. Quarter the cucumbers and slice them into small quarter slices. Julienne the green apple. Cube the avocado and scoop it into the salad. Sprinkle the lemon juice over the apple and avocado so they don't turn brown. image 3. Toast the sesame seeds in a 400 degree oven for 2-4 minutes, until toasty but not burnt. 4. Whisk together the orange juice, sesame oil, grated ginger, rice vinegar, soy sauce, and honey until well incorporated. Add the toasted sesame seeds. 5. Add the pecans and currants to the bowl, then pour the dressing over it and toss well in a large bowl. Dress the whole salad even if you're saving some for later because it ages well.

ROAST SQUASH & KALE SALAD WITH ORANGE DRESSING

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the onions, garlic and squash in the oil, then arrange in a single layer on a baking tray and roast for 25 mins.
• Remove the garlic and set aside, turn the veg over with a fish slice, sprinkle over the caraway and return to the oven for 10 mins more.
• To make the dressing, pare the zest from half the orange and put in a bowl. Cut the peel and pith from the orange with a sharp knife. Working over the bowl to catch the juices, cut out the segments from between the membrane. Stir in the vinegar, oil and pumpkin seeds. Discard the skin of the roasted garlic, mash the soft cloves and add to the bowl. Stir well.
• Pile the roasted veg onto a platter or plates, top with the kale, then spoon over the dressing and toss. Scatter over the pomegranate seeds and feta, and serve.

KALE, BLOOD ORANGE, AND HAZELNUT SALAD

Steps:

• Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.

KALE ORANGE SALAD

Steps:

• Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
• In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.

MANDARIN ORANGE AND KALE SALAD WITH CANDIED PECANS

Steps:

• Preheat oven to 375 degrees F. Line a large baking sheet with tin foil or parchment paper and set aside.In a small bowl mix the pecans with the brown sugar, melted butter and salt until well coated. Pour pecans onto the prepared baking sheet and roast in the oven until golden brown and sugar is bubbling, about 4 minutes. Turn pecans over and roast for 2 more minutes. Be careful not to burn the nuts or sugar. Remove from oven and let cool completely. Meanwhile, whisk all of vinaigrette ingredients together until they are well combined, about 2 minutes. Chill until ready to use. In a large bowl mix the kale, cabbage or radicchio, turnip slices, mandarins and half of the green onions. Drizzle in a little vinaigrette and gently toss to coat. Plate the salad onto salad plates, drizzle with more vinaigrette and top with the candied pecans, the rest of the green onions and freshly cracked pepper.

SNAPPER WITH KALE-ORANGE SALAD

Steps:

• Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
• Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden
• brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.
• Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
• Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.