Kale and Cara Cara Orange Salad
Recipe Date:
January 16, 2023
Serving Size:
4
Cook Time:
00:15:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 5 ozs baby kale leaves
- 2 medium cara cara oranges, peeled and sliced
- 1/2 cup fennel bulb, very thinly sliced
- 1/2 cup Manchego cheese grated or substitute with grated Parmesan or crumbled feta
- 1/2 cup flaked or chopped almonds or pumpkins seeds
- For Vinaigrette
- 1/2 Dry Creek Olive Co. Cara Cara Orange Olive Oil or Pink Grapefruit Olive Oil
- 3 tbsps Cara Cara Orange or Pink Grapefruit juice, freshly squeezed
- 2 tbsps apple cider vinegar or Dry Creek Olive Co. Pomegranate Vinegar
- 1 garlic clove
- 1 small shallot
- 1 tsp dijon mustard
- 1 tsp honey
- 1/4 tsp sea salt and ground pepper to taste
Directions
- Prepare the vinaigrette ingredients first to allow the flavours to blend.
- Whisk all ingredients together and let stand while preparing the salad.
- Toast the almonds or pumpkin seeds by heating them gently in a skillet. No oil required.
- Heat until they begin to brown then remove the skillet from the heat. They will continue to roast in the hot pan.
- Chop the kale very finely and massage with a little bit of the vinaigrette to tenderize it.
- Slice the oranges or grapefruit and the fennel, grate the cheese and arrange in a serving bowl or in individual dishes. Drizzle with more vinaigrette and top with nuts or seeds and enjoy!
Note: Save remaining dressing in the refridgerator for another salad.