Today, I’m sharing one of favorite winter salads made with lacinato kale (also known as Tuscan kale or dinosaur kale), blood oranges, and topped with roasted edamame.
The salad is as simple as can be, made really special by the dressing that is sweet, spicy, and fruity (yes, all at the same time).
Tips: I eat a lot of kale. So, to make life easier, I often use kitchen shears to strip the leaves off of the stems and cut them into strips.
And, in terms of substitutions, you can always use a flavorful buckwheat or another dark honey instead of chestnut, if you can’t find it.
Kale and blood orange salad
- 3 cups lacinato kale, shredded
- 1 blood orange, segmented
- a handful of dry roasted edamame
- 4 T olive oil
- 1/2 t sriracha
- 1 heaping t whole grain mustard
- 1/2 buckwheat honey
- 1 T blood orange juice (save it when segmenting your juicy orange!)
1. Wash, strip, and shred or cut the kale. Peel and segment the blood orange. Combine in a large bowl.
2. Make the dressing: combine sriracha, mustard, honey, and juice, then slowly whisk in the olive oil to create an emulsion. You can use a fork for this too, not necessarily a whisk.
3. Dress salad, top with edamame, and toss to combine.