This healthy Massaged Kale Salad is dressed in a deliciously tangy orange vinaigrette then scattered generously with savoury granola which is, for the record, THE perfect salad topper. Period.
PREP TIME: 15 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 35 minutesminutes
Servings: 4small servings
Ingredients
For the granola
110g | 1 cuprolled oats
45g | ¼cupbuckwheat groats, you can use the rnuts or seeds if you don't have these but if you can find some they give great texture
35g | ¼cuppumpkin seeds
60g | ½cuphazelnuts, chopped & measured before chopping
1 largeorange, zest and juice - it should end up being about 120mls | ½ cup of juice
2tablespoons whole grain mustard
3tablespoons extra virgin olive oil
2tablespoonsbalsamic vinegar
1pinchsalt
1tablespoonmaple syrup , optional and depends on the sweetness of your orange. Taste first then add if necessary
For the salad
1large bunchfresh kale
INSTRUCTIONS
For the salad dressing
Zest and juice the orange. Put the juice, zest and all of the other salad dressing ingredients either into a small bowl or a clean lidded jar. If in a bowl whisk together to combine, if in a jar just give it a good shake. Add the maple syrup if you think it needs a little more sweetness. I like to use a jar because it's easier and any leftovers can be stored in it in the fridge.
For the granola
Preheat oven to 370°F
In a bowl, add the oats, buckwheat, hazelnuts, pumpkin seeds, salt and pepper.
Add 60mls/¼ cup of the salad dressing and stir really well.
Tip out onto a lined baking sheet and bake for 10 minutes. Remove from the oven, shake around a bit then return to the oven for around another 10 minutes. It might need a few minutes longer to go dry and crispy. Watch it to make sure it doesn't burn.
Once removed from the oven, add the rosemary and cranberries on to the tray and mix them in while it is still warm. Taste and add more salt if needed. I added a little more as I like a salty edge to mine.
Set aside and leave to cool.
For the salad
Wash the kale leaves and remove the stems.
Chop into small bite sized pieces and put into a large bowl.
Add the salad dressing. You might not need all of it. Just enough to coat everything nicely. Then, get your clean hands in there and massage and rub the kale for a few minutes until it starts going darker in colour and becoming soft.
Serve the massaged kale with plenty of granola topping.
NOTES
Leftover salad dressing can be stored in the fridge in a sealed container for up to a week. You will probably have some granola leftover. Store it in an airtight container. Use it on salads, avocado toast, sprinkled on soups, or just for snacking. The massage kale can be stored in the fridge for up to 2 days. It doesn't go slimy like dressed lettuce salads do. Keep the granola separate until serving to keep its crispy texture.