Marinated Kale Salad Recipe
with satsuma orange, gordal olives, garbanzo beans, black garlic romesco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Marinated Kale Salad
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing
Method
Salad Preparation
Prepare the Kale
Wash the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces.
Segment the Satsuma Oranges
Carefully peel the satsuma oranges and segment them by removing the membranes. Set aside the segments.
Prepare the Gordal Olives
If the gordal olives are whole, slice them in half or leave them whole as desired.
Add Garbanzo Beans
If using canned garbanzo beans, rinse and drain them. Add them to the kale.
Dressing Preparation
Make the Dressing
In a small bowl, mash the black garlic cloves with a fork. Add olive oil, red wine vinegar, honey, salt, and black pepper. Whisk until well combined.
Combining the Salad
Combine Ingredients
In a large salad bowl, combine the prepared kale, satsuma orange segments, gordal olives, and garbanzo beans.
Dress the Salad
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
Serve
Serve immediately or let the salad marinate for 15-30 minutes in the refrigerator before serving for enhanced flavors.