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Blood Orange & Kale Salad with Freekeh

This Blood Orange & Kale Salad with Freekeh is filled with plenty of beautiful winter produce. Celebrate the season of citrus!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 2 salads
Author: Taylor Stinson

Ingredients

  • 4 leaves dinosaur kale chopped
  • 1 head broccolini ends removed
  • 2 small blood oranges peeled and cut into 1-inch pieces
  • Half yellow pepper chopped
  • 1/4 red onion sliced
  • 1/2 avocado sliced
  • 1/2 cup freekeh

Spicy dressing

  • 1/4 cup sour cream
  • 1 tsp lime juice
  • 1 tsp sriracha
  • 1/2 tsp chili powder
  • 1/2 tsp salt

Chili lime chickpeas

  • 1 can chickpeas
  • 2 tsp olive oil
  • 1 tsp chili powder
  • 1 tbsp lime juice
  • 1/2 tsp garlic salt
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • 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.
  • Meanwhile, mix dressing together, and start preparing vegetables.
  • Prepare freekeh according to package directions.
  • 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.