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Blood Orange & Kale Salad with Freekeh

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Blood Orange & Kale Salad with Freekeh

I love blood oranges. Traditionally, I’m used to citrus fruits being used in a variety of sweeter foods – for instance, I love them in cocktails, in desserts and as a snack. But what better way to enjoy them, though, than in a big winter salad??

This Blood Orange & Kale Salad with Freekeh and Chili Lime Chickpeas is the perfect mid-winter lunch, with plenty of seasonal produce and a delicious low-calorie spicy salad dressing. This salad is the perfect way to get a variety of greens and colours, and is hearty and filling enough for the entire afternoon. So go ahead, conquer those work meetings!

Blood Orange & Kale Salad with Freekeh       Blood Orange & Kale Salad with Freekeh

I love making crispy chickpeas – they’re one of my go-to snacks when I’m on the run, and the crunch and saltiness is absolutely irresistible. If you’re feeling extra hungry, you could of course always add some chicken or another lean protein to this salad, but you can’t go wrong with chickpeas!

Blood Orange & Kale Salad with Freekeh

Freekeh is a new super grain supposedly, and is popping up on restaurant menus all over the country. I was at the Bulk Barn a few weeks ago and decided to try some for myself – I personally find it is a cross between quinoa and brown rice. It’s hearty, it’s filling, and has a little bit of a poppy crunch like quinoa. With a high fibre and protein count, what’s not to love about this new superfood? Just be careful gluten-free eaters: it is a wheat product.

Blood Orange & Kale Salad with Freekeh       Blood Orange & Kale Salad with Freekeh

This spicy salad dressing is super low on calories but high on flavour. Because I like to enjoy most of my salads with warm vegetables, that usually means I’m roasting them in olive oil in the oven. One of my key tips for dressings then is to use a different fat for your base. In this case, I used sour cream to stay away from another olive oil-based component of the salad, which saves calories but still keeps everything tasting great!?

Blood Orange & Kale Salad with Freekeh

Will you be trying my Blood Orange & Kale Salad with Freekeh recipe? If you do be sure to tag me on Instagram and Twitter so I can see how you do winter salad!?

Print Recipe
Blood Orange & Kale Salad with Freekeh Yum
This Blood Orange & Kale Salad with Freekeh is filled with plenty of beautiful winter produce. Celebrate the season of citrus!
Blood Orange & Kale Salad with Freekeh
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Rate this recipe!
Prep Time 15 minutes
Cook Time 45 minutes
Servings
salads
Ingredients
Spicy dressing
Chili lime chickpeas
Prep Time 15 minutes
Cook Time 45 minutes
Servings
salads
Ingredients
Spicy dressing
Chili lime chickpeas
Blood Orange & Kale Salad with Freekeh
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 F. Drain and rinse chickpeas, then dry with a clean towel. Toss with olive oil, chili powder, lime juice, garlic salt, salt and pepper. Spread out on a baking sheet lined with parchment paper and bake for 45 minutes, stirring occasionally.
  2. Meanwhile, mix dressing together, and start preparing vegetables.
  3. Prepare freekeh according to package directions.
  4. In a large pasta bowl, arrange veggies, freekeh and chickpeas. I recommend adding the avocado after the salad has been tossed. Drizzle dressing, toss and enjoy.

 

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2 Comments

  • Reply
    Kristina
    February 3, 2016 at 22:43

    I love so many things about this salad – the warm veggies, the citrus, the FREEKEH! pinned to make soon, thank you!

  • Reply
    Kristen @ A Mind Full Mom
    February 4, 2016 at 08:09

    Taylor–this salad is GORGEOUS!! I can’t get over everything in it. I need it in my life ASAP 🙂

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