Massaged Kale Salad with savoury Granola
Author:Massaged Kale Salad with tangy orange vinaigrette & savoury, nutty, fragrant granola. So delicious and full of amazing flavours & textures!
Ingredients
For the salad dressing
- 1 large navel orange , zest and juice - it should end up being about ½ cup (120ml) juice
- 2 tablespoons whole grain mustard
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup , or vegan honey
- 1 pinch fine sea salt
- 1 pinch freshly ground black pepper
For the granola
- 1 cup (100 grams) rolled or old fashioned oats
- ¼ cup (30 grams) sunflower seeds
- ¼ cup (30 grams) pumpkin seeds
- ½ cup (65 grams) raw hazelnuts, walnuts, pecans, or almonds , chopped
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (70 grams) dried cranberries
- 1 teaspoon dried rosemary
- ¼ cup (60 ml) salad dressing
For the salad
- 1 large bunch fresh kale leaves
INSTRUCTIONS
For the salad dressing
- Zest and juice the orange. Put the juice, zest and all of the other salad dressing ingredients into a small bowl or a jar with lid. If in a bowl whisk together to combine, if in a jar give it a good shake. 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 (185°C)
- To a bowl add the oats, seeds, nuts, salt and pepper.
- Add 4 tablespoons of the salad dressing and stir really well.
- Tip out onto a lined baking sheet and bake for 10 minutes. Remove from the oven, toss then return to the oven for about another 10 minutes or until dry, golde, toasty, and crispy. Watch it to make sure it doesn't burn.
- Once removed from the oven, add the rosemary and cranberries and mix them in while still warm. Leave to cool on the tray.
For the salad
- Wash the kale leaves and remove the stems. Chop into small bite-sized pieces and put into a large bowl.
- Add a few tablespoons of salad dressing. 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 turns darker green, has reduced in volume by about half, and becomes tender.
- Serve the massaged kale with a little more dressing and plenty of granola.
NOTES
Keep the granola separate until serving so it retains its crispy texture.
Massaged kale will keep for 3 days in a sealed container in the fridge. Leftover salad dressing can be stored in the fridge for up to a week. Granola will keep for 3 weeks in an airtight container in the pantry.
NUTRITION
Serving: 6servings | Calories: 328kcal | Carbohydrates: 33g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Sodium: 370mg | Potassium: 332mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2236IU | Vitamin C: 34mg | Calcium: 102mg | Iron: 2mg
