Red Chicory + Blood Orange Salad

Recipe:

Red chicory + blood orange salad

PLANT-BASED | GLUTEN FREE OPTION

Total time: 30 mins
Serves: 2-3

This vibrant red chicory, kale, and red quinoa salad is a nutritious powerhouse, bursting with vitamin C, antioxidants, and essential nutrients. Topped with crunchy hazelnuts and tangy blood oranges, it's finished with a sweet maple syrup-balsamic vinaigrette. Packed with seasonal ingredients, it’s the ideal salad to nourish your body while enjoying the best of the season.

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INGREDIENTS

Salad ingredients: 

• Radicchio (1 head) 

• 100g kale 

• 1 tbsp extra virgin olive oil 

• 2-3 blush oranges, segmented  

• 50g hazelnuts, chopped  

• Small handful of fresh, chopped mint 

• Small handful of fresh, chopped basil 

• 1 packet of microwave quinoa  

Dressing ingredients:  

• 2 tbsp extra virgin olive oil 

• Juice of ½ a blood orange  

• 1 tbsp maple syrup 

• 1 tbsp balsamic vinegar 

METHOD

Prepare the base:

• Add your kale to a large bowl and massage with 1 tbsp of olive oil and a pinch of salt and pepper.  

• Heat your quinoa according to the packet instructions. Add this to the bowl with the kale and toss.

• Cut the end off the radicchio, separate the leaves and wash.

• Add these to the bowl with the kale and quinoa.

Prepare the toppings:

• Finely chop your fresh basil and mint. Put this to one side.

• Peel your blush oranges with a knife to remove the skin and white pith.

• Slice the orange into segments.

• Roughly chop the hazelnuts.

Prepare the dressing:

• To make the dressing, pour extra virgin olive oil, the juice of 1/2 a blush orange, maple syrup and balsamic vinegar into a smaller bowl. Stir to combine.  

Assemble the salad:

• Start by layering your kale, quinoa and radicchio onto the serving dish.

• Scatter your chopped herbs and hazelnuts and blush orange segments over the quinoa salad base.

• Finally, drizzle over your dressing and enjoy!