Kale Salad With Oranges And Sunflower Seeds Recipes
KALE SALAD WITH ORANGES AND SUNFLOWER SEEDS
Hardy kale can handle a lot of salad add-ins, like the generous amount of oranges, goat cheese and sunflowers in this healthy recipe. The added orange in the dressing really brightens up the salad.
Categories Sides
Yield Serves 8.
Number Of Ingredients 16
Steps:
- Combine baby kale, kale, oranges, cheese, red onion and 1/4 cup sunflower seeds in a bowl; set aside.
- To prepare dressing, whisk together orange juice, honey, balsamic vinegar, sherry vinegar, mustard, orange peel, garlic and salt until combined. Gradually whisk in oil until blended. Stir in 1 tbsp chopped sunflower seeds.
- Add dressing to kale mixture and toss to coat. Serve immediately.
Nutrition Facts : Calories 152 calories, 11.2 g fat, 4.2 g protein, 10.9 g carbohydrate, 2.1 g fibre, 73 mg sodium.
SNAPPER WITH KALE-ORANGE SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups water, the quinoa and 1/4 teaspoon salt in a small saucepan and bring to a boil. Reduce to a simmer and cook until just tender, about 12 minutes. Drain well in a fine-mesh sieve; let cool to room temperature.
- Meanwhile, pat the fish skin dry with paper towels. Season the fish with the fennel seeds, salt and pepper. Drizzle 1 tablespoon olive oil in a large nonstick skillet. Add the fish skin-side down, place the skillet over medium heat and cook the fish, without moving, until it is almost cooked through and the skin is golden
- brown, 15 to 20 minutes. Flip and cook 30 seconds on the other side.
- Meanwhile, trim the top and bottom of the oranges using a paring knife. Remove the peel and pith with the knife, then slice the oranges crosswise into rounds, discarding any seeds.
- Combine the orange juice, vinegar, shallot, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Let sit at least 10 minutes. Whisk in the remaining 2 tablespoons olive oil. Add the quinoa, orange slices, kale and sunflower seeds; season with salt and pepper and gently toss. Divide among plates and serve with the fish.
Nutrition Facts : Calories 410, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 50 milligrams, Sodium 385 milligrams, Carbohydrate 28 grams, Fiber 6 grams, Protein 35 grams, Sugar 9 grams
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