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!✌
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!
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.
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!?
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!?