Orange and Kale Salad with Pistachios (Vegan Recipe)

I said it a few times but I say it again: I absolutely adore mixing veg and fruit in salads. Plus adding a handful of nuts to it. It just got an extra bit of a sweetness to it which makes it a bit unusual but oh so tasty as well! 

I love combinations like red cabbage and celery with apples, fig with beetroot (fig with anything really) but orange, pear, watermelon can go with lots of leafy greens too.

This time I had kale and orange to use – and I thought, that sounds good actually. But when it comes to kale, I think I prefer them steamed, wilted or roasted even. Steamed kale tastes differently: more flavours, less robust, less bitter, a warm and earthy taste it will get –  definitely my favourite way. Steamed kale also retains important nutrients, such as calcium, that are important for you to have. For this salad, you don’t need to steam it too long, so it’s even better. Since I was steaming the kale, I steamed the red cabbage too, again: 5 minutes only, just to soften it lightly. This 5 minutes turns the red cabbage into bright purple so the salad will look very colourful!

This salad is full with all the goodness of the Earth can give us: vitamins, protein, important minerals. It will make you feel energised and satisfied – both your tummy and your tastebuds.

These pretty dishes were kindly gifted by Souchef.co.uk: Chouseki Shallow Bowl 25cm and Chouseki Blue Gold Plate 28.5cm dia x 3.5cm and aren’t they lovely?

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Orange and Kale Salad With Pistachios

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Orange and Kale Salad With Pistachios

Course: Main Course, Salad

Cuisine: Fusion, Mediterranean

Servings: 4 people

Ingredients

For the salad

• 1 bunch of fresh kale washed and torn into smaller pieces
• 100 g shredded red cabbage
• 2 oranges peeled, sliced and chopped into half a segments
• 50 g toasted pistachio kernels

For the dressing

• 2 tbsp extra virgin olive oil or similar
• 2 tbsp balsamic vinegar
• 4 tbsp orange juice
• 2 cloves garlic crushed
• 1 tbsp maple syrup
• 1/3 tsp salt
• 1/4 tsp freshly grounded pepper

Instructions

1. Chop up the red cabbage and the kale.

   

2. Bring water to boil in a pan and steam the kale over it for 10-15 minutes. Set it aside. Next steam the red onion for 5 minutes using the same pan. They still need to be fresh and very crunchy. Wilting takes brings the flavours out a bit - especially the kale's.

   

3. Next, mix the ingredients for the dressing in a little bowl.

   

4. Assemble the salad and toss with the salad dressing. Sprinkle the toasted pistachios on the top of each serving.