Kale, orange and feta salad recipe
For a side dish with a difference, try this vibrant salad with black kale, peppery radishes and sweet orange. A quick honey and mustard dressing balances the sweet and sharp flavours, while a sprinkling of crumbly feta makes the whole dish sing. Enjoy this gluten-free side in no time – perfect as a light lunch or as part of a Middle Eastern spread.
See method- Serves 6
- 20 mins to prepare
- 178 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 200g pack black kale, thick stems removed, chopped
- 10 radishes, quartered
- ½ small red onion, very thinly sliced
- 3 tbsp whole blanched almonds, toasted and roughly chopped
- 3 small oranges, peeled, cut into thick slices, pips removed, juice reserved
- 50g feta, crumbled
For the dressing
- 4 tbsp extra-virgin olive oil
- 1 garlic clove, crushed
- 3 tbsp sherry or red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp coriander seeds, toasted then roughly crushed
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Shop ingredientsEach serving contains
- Energy
- 735kJ 178.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 8.6gProtein 4.9gFibre 2.0g
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- Put the kale, radishes, onion andalmonds in a large bowl or on a platter.
- Put the dressing ingredients and thereserved orange juice into a jar with a lid. Season, seal, then shake well; set aside.
- Before serving, mix the dressing into the kale mixture. Top with the orange slices and feta to serve.
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