Kale and orange salad

    (52)
    15 min

    If you slice raw kale thinly and toss it with strong flavours like orange and apple, the kale mellows out and makes a deliciously refreshing salad. A great way to enjoy more greens in your diet.


    3 people made this

    Ingredients
    Serves: 4 

    • 60ml rice wine vinegar
    • 1 tablespoon orange juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon grated orange zest
    • 1 teaspoon ground cumin
    • 1/4 teaspoon dried chilli pepper flakes
    • 80ml olive oil
    • salt and freshly ground black pepper to taste
    • 1 bunch kale
    • 1 persimmon (Sharon fruit), sliced
    • 1 apple, cut into matchsticks
    • 2 oranges, peeled and cut into segments
    • 30g chopped pistachio nuts

    Method
    Prep:15min  ›  Ready in:15min 

    1. Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin and chilli pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
    2. Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves to create thin ribbons.
    3. Combine sliced kale, persimmon, apple, orange segments and pistachio nuts in a bowl. Add dressing and toss until well coated.

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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (39)

    by
    19

    We search for new ways to incorporate kale into our meal planning because of its super nutritional benefits. Thought about skipping over this recipe since we’re not big fans of most vinaigrette dressings, especially those loaded in oil. But a closer look indicated a moderate amount being used (1/3 cup olive oil). The orange flavor of this dressing really shines through, and very tasty. Next time, I will experiment using the exact same salad dressing ingredients except adding Greek low-fat yogurt and either significantly reducing the olive oil or eliminating it entirely. First try Chef John’s vinaigrette, and then subsequently make a creamy dressing if that is your pleasure. There were no persimmons available so we subbed dried apricots. We cut the kale in ‘ribbons’ as directed but don’t believe this helps to mellow it out. Much easier to eat bite size pieces than wrestle with something like long green slippery ribbons. Tried this salad right after making it, and would have rated it 4*. After letting it rest in fridge for about 4 hours, kale mellowed out a bit more and the flavors melded together nicely. If not eating this salad immediately, soak the apple matchsticks in a solution of lemon juice/water to impede browning. This is a keeper.  -  18 Aug 2013  (Review from Allrecipes US | Canada)

    by
    12

    THANKS CHEF JOHN! A-1 SALAD. ALWAYS LOOKING FOR HEALTHY WAYS TO SNEAK FOOD IN MY FAMILY'S MOUTHS! DID NOT HAVE PERSIMMONS, HOWEVER I HAD SOME REALLY SWEET STRAWBERRIES THAT DID THE TRICK.  -  27 Apr 2013  (Review from Allrecipes US | Canada)

    by
    6

    This is a delicious way to prepare Kale, which I normally just bake into chips. I didn't have orange juice or orange zest so I substituted grapefruit juice and lemon juice (instead of the zest). I also used almonds instead of the pistachios but next time I would used chopped pistachios, I think they would go well with the flavors. I also let the salad sit without the apples for 5 hours. The kale softened and the flavors deepened. I added the apple at the end. Would be a great dinner salad if you added some grilled chicken, preferably marinated with similar Middle Eastern or Indian flavors.  -  09 Jan 2014  (Review from Allrecipes US | Canada)

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