Sesame & Orange Kale Salad Recipe

Kale: A nutrient-dense leafy green that forms the base of the salad.

Orange segments: Adds a sweet and tangy flavor to the salad.

Toasted sesame seeds: Provides a nutty crunch to the dish.

Sesame oil: Adds a rich, nutty flavor to the dressing.

Olive oil: A healthy fat that helps to blend the dressing.

Orange juice: Adds a fresh citrusy note to the dressing.

Honey: Balances the acidity of the orange juice with sweetness.

Soy sauce: Adds a savory umami flavor to the dressing.

To enhance the flavor and texture of the kale, try massaging it with a pinch of salt before adding the orange segments. This will help to break down the tough fibers, making the kale more tender and easier to eat. Additionally, allowing the dressing to sit for a few minutes before tossing it with the salad can help the flavors meld together more harmoniously.

• kale - Substitute with spinach: Spinach has a similar texture and nutritional profile, making it a good alternative.

• orange segments - Substitute with mandarin segments: Mandarins have a similar sweetness and citrus flavor, making them a suitable replacement.

• toasted sesame seeds - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor and can be used in the same quantity.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits.

• freshly squeezed orange juice - Substitute with lemon juice: Lemon juice provides a similar acidity and freshness.

• honey - Substitute with maple syrup: Maple syrup offers a similar sweetness and can be used in the same quantity.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar umami flavor.

• To keep your kale salad fresh, store it in an airtight container. This helps maintain the crispness of the kale and the juiciness of the orange segments.
• Place a paper towel at the bottom of the container before adding the salad. This absorbs any excess moisture, preventing the kale from becoming soggy.
• Store the salad in the refrigerator. It will stay fresh for up to 2-3 days, but for the best texture and flavor, consume it within 24 hours.
• If you plan to make the salad ahead of time, keep the dressing separate. Mix the kale and orange segments in one container and store the dressing in a small jar. Combine them just before serving to keep the kale crisp.
• For freezing, note that kale can be frozen, but the texture will change. Blanch the kale first by boiling it for 2-3 minutes, then immediately transferring it to an ice bath. Dry thoroughly before freezing.
• Freeze the blanched kale in a single layer on a baking sheet. Once frozen, transfer it to a freezer-safe bag or container. This prevents clumping and makes it easier to portion out.
• Orange segments don't freeze well due to their high water content, which can make them mushy upon thawing. If you must freeze them, do so separately and use them in smoothies or other recipes where texture is less critical.
• When ready to use, thaw the kale in the refrigerator overnight. Combine with fresh orange segments and prepare the dressing as per the recipe instructions.
• Avoid freezing the dressing. The olive oil and sesame oil can solidify and separate, altering the texture and flavor. Instead, prepare the dressing fresh each time you make the salad.

• Gently warm the kale salad in a skillet over low heat for 2-3 minutes, stirring occasionally. This method helps maintain the texture of the kale and the freshness of the orange segments.
• Use a steamer basket to lightly steam the kale salad for about 1-2 minutes. This will soften the kale without making it soggy and keep the orange segments juicy.
• Place the kale salad in a microwave-safe dish, cover it with a damp paper towel, and microwave on low for 30-second intervals until warmed through. This method is quick and helps retain the moisture of the kale and orange segments.
• For a slightly different twist, spread the kale salad on a baking sheet and warm it in the oven at 300°F (150°C) for about 5 minutes. This can add a bit of crispiness to the kale while keeping the orange segments fresh.

• Large mixing bowl: Use this to combine the chopped kale and orange segments, ensuring you have enough space to toss everything together without spilling.

• Small bowl: Perfect for whisking together the dressing ingredients like sesame oil, olive oil, orange juice, honey, and soy sauce.

• Whisk: Essential for blending the dressing ingredients smoothly and evenly.

• Chef's knife: Ideal for chopping the kale and peeling and segmenting the oranges.

• Cutting board: Provides a stable surface for chopping the kale and preparing the orange segments.

• Measuring spoons: Necessary for accurately measuring the sesame oil, olive oil, orange juice, honey, and soy sauce.

• Measuring cup: Useful for measuring the chopped orange segments.

• Toaster or skillet: Needed to toast the sesame seeds to bring out their nutty flavor.

• Serving bowl: Use this to present the salad once it’s fully prepared and dressed.

• Tongs: Handy for tossing the salad to ensure the dressing coats all the ingredients evenly.

Pre-chop ingredients: Wash and chop the kale and orange segments in advance to save time during assembly.

Make dressing ahead: Whisk together the sesame oil, olive oil, orange juice, honey, and soy sauce and store in the fridge.

Toast sesame seeds: Toast the sesame seeds in bulk and store them in an airtight container for quick use.

Use pre-washed kale: Opt for pre-washed and pre-chopped kale to cut down on prep time.

Batch cooking: Double the recipe and store leftovers for a quick meal later in the week.