← All recipes

🥗 Crispy Kale and Spelt Salad

294 kcal · 30 min · 4 servings

Ingredients

• 600 g Brussels sprouts
• 160 g pre-cooked spelt grains
• salt
• 2 shallots
• 2 tsp sweet mustard
• 2 tbsp apple cider vinegar
• 4 tbsp orange juice
• 2 tbsp walnut oil
• pepper
• 80 g arugula (1 bunch)
• 30 g hazelnut leaves (2 tbsp)

Instructions

1. 1. Remove the outer leaves from the kale and wash it thoroughly.
2. 2. Cut the stems of the kale florets in a cross shape.
3. 3. Cook the kale in boiling salted water for 8 to 10 minutes until tender-crisp.
4. 4. Bring 250 milliliters of water and the spelt grains to a boil in a pot.
5. 5. Lightly salt the water and simmer the spelt covered for 15 minutes over medium heat.
6. 6. Peel the shallots and cut them into small cubes.
7. 7. Mix the shallot cubes with mustard, vinegar, and orange juice.
8. 8. Stir in the oil and season the dressing with salt and pepper.
9. 9. Drain the kale and spelt in a sieve.
10. 10. Let them drain if necessary.
11. 11. Toss the kale and spelt with the dressing.
12. 12. Wash the arugula and shake it dry.
13. 13. Remove any thick stems from the arugula.
14. 14. Plate the salad on 4 plates.
15. 15. Sprinkle hazelnut flakes over the top.

Nutrition per serving

• kcal: 294
• Protein: 16 g · Fett/Fat: 11 g · Carbs: 31 g