Introduction
Discover a delightful salad that is both colorful and packed with flavor. This kale salad features a vibrant medley of fresh oranges, earthy beets, and creamy ricotta, all topped with a sprinkle of crunchy pistachios. Ideal for a light lunch or as a side dish, this recipe is not only visually appealing but also brimming with nutrition.
Ingredients
2–3 cups chopped kale
1/4 cup balsamic dressing, simple green salad dressing, or a mix of olive oil and lemon
2–3 oranges, cut into rounds
8 small cooked beets (e.g., 2 packages of Love Beets)
1 minced shallot
1/2 cup truffle ricotta or regular ricotta cheese
1/2 cup chopped pistachios
2 tablespoons fresh mint or other chopped herbs (basil, chives, or thyme)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: Serves 4-6
Instructions
1. Massage the chopped kale with a bit of the dressing to soften it.
2. Cut the beets, oranges, and shallots into desired sizes.
3. Spread a portion of the ricotta onto the serving platter (about 3 tablespoons for a single serving or 1/2 cup for 4-6 servings).
4. Layer the massaged kale, beets, oranges, shallots, pistachios, and herbs over the ricotta.
5. Finish with a drizzle of olive oil, and season with salt and pepper to taste.
This salad pairs well with a piece of good focaccia.
Detailed Directions and Instructions
Massage the Kale
Begin by placing 2–3 cups of chopped kale in a large bowl. Add a splash of the balsamic dressing, simple green salad dressing, or a mixture of olive oil and lemon juice. Use your hands to massage the kale gently for about 2-3 minutes until it becomes tender and vibrant in color.
Prepare the Ingredients
While the kale is softening, take 8 small cooked beets and cut them into desired sizes, whether in wedges, rounds, or cubes. Next, cut 2–3 oranges into rounds. Lastly, mince 1 shallot finely.
Assemble the Ricotta Base
On a serving platter, spread approximately 3 tablespoons of ricotta cheese (truffle ricotta or regular) for an individual serving. For 4-6 servings, use about 1/2 cup. Ensure an even layer for the rest of the ingredients to be arranged on.
Layer the Ingredients
Start layering over the ricotta with the massaged kale. Next, add the cut beets, orange rounds, minced shallots, a sprinkle of chopped pistachios, and finish with 2 tablespoons of fresh chopped herbs like mint, basil, chives, or thyme.
Final Touches
Drizzle extra olive oil over the entire salad for added flavor. Season with salt and pepper to taste to enhance the overall dish.
Notes
Serving Suggestions
This salad pairs excellently with a piece of fresh focaccia, enhancing the meal experience.
Vegetarian Option
This salad is vegetarian-friendly and can also be made vegan by replacing ricotta with a plant-based cheese alternative.
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. It’s best enjoyed fresh but can last 1-2 days. The kale will continue to soften and absorb flavors.
Ingredient Adjustments
Feel free to adjust the number of oranges or beets based on your preference or availability.
Cook techniques
Massaging Kale
To enhance the flavor and texture of kale, massage it with a small amount of dressing. This process helps to soften the leaves, making them more palatable and tender.
Cutting Beets and Oranges
When preparing beets and oranges, use a sharp knife to carefully cut them into desired shapes and sizes, ensuring even pieces for a consistent presentation in the salad.
Spreading Ricotta
Use the back of a spoon or a spatula to spread ricotta cheese on the serving platter. This creates a base for the salad and also adds a creamy texture.
Layering Ingredients
Layer the massaged kale, beets, oranges, shallots, pistachios, and herbs over the ricotta. This method combines flavors and textures beautifully, resulting in an appealing dish.
Drizzling with Olive Oil
Finish your dish with a light drizzle of olive oil and adjust seasoning with salt and pepper. This final touch enhances the flavors and adds richness to the salad.
FAQ
Can I use different greens instead of kale?
Yes, you can substitute kale with other greens like spinach, arugula, or mixed salad greens depending on your preference.
What are the best alternatives to ricotta cheese?
Alternatives to ricotta cheese include feta, goat cheese, or vegan cream cheese for a similar creamy texture.
How can I store leftovers?
Store leftover salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate to maintain freshness.
Is there a way to make this salad more filling?
To make the salad more filling, consider adding protein options like grilled chicken, chickpeas, or quinoa.
Can I prepare this salad ahead of time?
You can prepare the ingredients ahead of time but it’s best to assemble the salad just before serving to keep the kale fresh and crunchy.
Conclusion
This vibrant salad combines the earthy flavors of kale and beets with the sweetness of oranges and the creaminess of ricotta. The addition of pistachios and fresh herbs enhances the dish, making it a refreshing and nutritious option. It’s perfect for a light lunch or as a side dish at dinner, paired with crusty bread.
More recipes suggestions and combination
Quinoa and Kale Salad
Mix cooked quinoa with massaged kale, diced cucumbers, cherry tomatoes, and feta cheese. Dress with lemon vinaigrette and sprinkle with sunflower seeds for added crunch.
Orange and Avocado Salad
Combine sliced oranges and avocados with mixed greens and red onion. Drizzle with citrus vinaigrette and garnish with toasted almonds for a zesty flavor.
Beet and Goat Cheese Salad
Layer roasted beets with mixed greens, crumbled goat cheese, and candied walnuts. Dress with a honey-balsamic vinaigrette for a sweet contrast.
Herbed Chickpea Salad
Toss canned chickpeas with chopped parsley, diced bell peppers, red onion, and a lemon-tahini dressing. Serve on a bed of baby kale for extra nutrients.
Fruit and Nut Charcuterie Board
Create a charcuterie board with assorted cheeses, fresh fruits such as figs and apples, nuts including almonds and walnuts, and a selection of cured meats. Pair with artisan bread and dips.
