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Kale Orange Salad

Jule’s Menu Verified

Julesmenu.de

Ingredients

Warning0 allergens identified

Kale Orange Salad

½ Hokkaido pumpkin

1 can chickpeas(optional)

2 teaspoons olive oil

salt and pepper(to taste)

12 ounces kale(chopped)

1 orange

1 tbsp white balsamic vinegar

1 tbsp orange juice

2 tablespoons olive oil

1 tbsp maple syrup

juice of ½ lemon

1 tsp Dijon mustard

Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the pumpkin thoroughly, scoop out the seeds, and cut the flesh into small cubes approximately 1 to 2 centimeters (¾ to ¾ inch). Drain the chickpeas in a colander, rinse thoroughly under running water, and then gently rub them dry with a paper towel or a clean tea towel.

Place the pumpkin, chickpeas, and oil in a large bowl, season generously with salt and pepper, and mix well. Spread the vegetables onto a baking sheet lined with parchment paper and roast at 200°C (390°F) using conventional oven settings (top and bottom heat) for 25 to 30 minutes, until the chickpeas are crispy and the pumpkin is tender.

Meanwhile, remove the leaves from the kale stalks, wash them thoroughly, and spin them dry. For the dressing, place all ingredients in a clean screw-top jar, seal it, and shake vigorously until a smooth dressing is formed.

Place the kale in a large bowl with half the dressing and massage thoroughly with your hands until the leaves soften and turn a dark green color, about 3 to 5 minutes. Set the salad aside until the vegetables are ready. Meanwhile, peel and segment the orange.

To serve, mix the roasted chickpeas, pumpkin, orange and the remaining dressing into the kale.

Nutrition

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Tips & Tricks (5)

Massage Your Kale 💪
Massage the chopped kale with a pinch of salt and a drizzle of olive oil for 1-2 minutes before adding dressing to break down the tough fibers and make it tender, allowing it to absorb flavors better.
Balance Your Citrus Vinaigrette ⚖️
Whisk your dressing components separately before combining—this ensures the Dijon mustard, maple syrup, and white balsamic emulsify properly, creating a creamy, cohesive coating rather than a separated liquid.
Roast Your Pumpkin First 🎃
Cube and roast the Hokkaido pumpkin at 400°F for 20-25 minutes until caramelized and tender—this concentrates its natural sweetness and creates textural contrast that complements the tender kale beautifully.
Prep Ahead Without Soggy Salad 🕐
Store the massaged kale, roasted pumpkin, and chickpeas separately from the dressing for up to 3 days; only combine them 15-20 minutes before serving to prevent the greens from becoming waterlogged while maintaining meal prep convenience.
Segment Your Oranges Properly 🍊
Use the supreming technique to remove orange segments from their membrane over a bowl, capturing the juice for your vinaigrette while ensuring clean, beautiful pieces that don't release excess liquid onto the salad.