massaged kale salad scattered with savoury granola
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5 from 1 vote

Massaged Kale Salad with Savoury Granola

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 Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Salad
Cuisine: gluten-free, vegan
Servings: 4 small servings
Calories: 283kcal
Author: Melanie McDonald

Ingredients

For the granola

  • 110g | 1 cup rolled oats
  • 45g | ¼ cup buckwheat 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 | ¼ cup pumpkin seeds
  • 60g | ½ cup hazelnuts , chopped & measured before chopping
  • 65g | ½ cup dried cranberries
  • 1 teaspoon dried rosemary
  • ½ teaspoon salt
  • a good grind of black pepper
  • 60mls | ¼ cup salad dressing , details below

For the salad dressing

  • 1 large orange , zest and juice - it should end up being about 120mls | ½ cup of juice
  • 2 tablespoons whole grain mustard
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 pinch salt
  • 1 tablespoon maple syrup , optional and depends on the sweetness of your orange. Taste first then add if necessary

For the salad

  • 1 large bunch fresh 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. 

Nutrition

Serving: 4small servings | Calories: 283kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Sodium: 390mg | Fiber: 6g | Sugar: 12g | Vitamin A: 50% | Vitamin C: 91% | Calcium: 8% | Iron: 12%