← All recipes

🥗 Crunchy Kale and Orange Salad with Walnuts

278 kcal · 30 min · 4 servings

Crunchy Kale and Orange Salad with Walnuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the kale thoroughly.
  2. 2. Remove the tough central stems from the leaves.
  3. 3. Tear the kale leaves into small pieces.
  4. 4. Wash the torn leaves again and let them drain well.
  5. 5. Bring about two liters of water with salt to a boil.
  6. 6. Add the kale to the boiling water and cook it for three minutes.
  7. 7. Carefully lift the kale out of the pot with a slotted spoon.
  8. 8. Shock the kale immediately with ice-cold water to cool it down.
  9. 9. Let the cooled kale drain completely in a sieve.
  10. 10. Peel the first half of the oranges all around with a sharp knife.
  11. 11. Remove the white pith under the peel as well.
  12. 12. Carefully cut out the fruit segments from the membranes.
  13. 13. Catch the released fruit juice in a bowl.
  14. 14. Wash the remaining oranges with hot water.
  15. 15. Grate about one teaspoon of fine zest from the oranges.
  16. 16. Halve the oranges and squeeze out the juice.
  17. 17. Mix the caught juice with the orange zest in the bowl.
  18. 18. Add oil, salt, pepper, and a pinch of cinnamon to the marinade.
  19. 19. Place the drained kale in the marinade and let it marinate.
  20. 20. Heat a pan on low heat.
  21. 21. Roast the walnuts in the pan for about eight minutes.
  22. 22. Shake the pan occasionally so the nuts roast evenly.
  23. 23. Add the roasted walnuts to the marinated kale.
  24. 24. Plate the salad on dishes.
  25. 25. Garnish the salad with the prepared orange segments.
  26. 26. Serve the salad immediately and enjoy.

Nutrition per serving