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Kale, orange and feta salad recipe

Kale, orange and feta salad recipe

1 rating

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

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    735kj
    178kcal     9%

  • Fat

    14g 20%

  • Saturates

    3g 15%

  • Sugars

    8g 9%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 8.6g Protein 4.9g Fibre 2g

Method

  1. Put the kale, radishes, onion and almonds in a large bowl or on a platter.
  2. Put the dressing ingredients and the reserved orange juice into a jar with a lid. Season, seal, then shake well; set aside.
  3. Before serving, mix the dressing into the kale mixture. Top with the orange slices and feta to serve.

See more Side dishes

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