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Kale, Hazelnut and Orange Salad Recipe




  • 250g banana shallots, quartered lengthways (reserve one half for the dressing)
  • 1tbsp extra-virgin olive oil
  • 150g kale or cavalo nero
  • 75g hazelnuts, roughly chopped
  • 1tsp maple syrup
  • ½ orange, peel and pith removed, flesh finely sliced
  • 100g sharp and crumbly dairy free cheese

For the dressing

  • 3tbsp extra-virgin olive oil
  • juice of ½ orange
  • ¼ tsp fine sea salt
  • ½ banana shallot, finely diced
  • 1tbsp red wine vinegar
  • 1tsp Dijon mustard
  • 1tbsp fresh thyme leaves


Heat the oven to 200¡C/Gas 6.

Place the shallots and oil in a roasting tin and toss. Roast for 15 minutes.

Meanwhile, stir together the dressing ingredients.

Wash and chop the kale into ribbons, removing the tough ribs. Place in a large bowl and pour the dressing onto the kale. Use your hands to really massage the dressing into the leaves, then set aside – the dressing will soften the kale.

Remove the roasting tin from the oven and turn the oven down to 170¡C/Gas 4. Coat the hazelnuts in the maple syrup, then add to the roasting tin and roast for a further 10 minutes, or until the nuts are golden.

Remove the shallots and nuts from the oven and allow to cool slightly, then add to the kale salad with the orange slices and cheese, if using. Toss gently and taste before serving.

Recipe courtesy of LEON Happy One Pot Vegetarian by Rebecca Seal and Chantal Symons published by Conran Octopus


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