Sweet Orange Kale Salad

Oh hiiii there.  It’s been a few too many days since I last posted.  So let’s get right down to it.

Sweet Orange Kale Salad | edibleperspective.com

Meals around here have been quick + dirty lately.  Not much fuss, not much cleanup, but still healthy.  This salad is pretty basic.  It has a bright + lively burst of orange and tons of those kale nutrients we all love.

While basic, I love showing side dishes and meals like this because I think it helps show how simple food can be.  This takes just under 10 minutes to get from your kitchen to your table.  While it isn’t exactly a main course, I could see it easily paired or topped with roasted chickpeas, quinoa, avocado, tempeh, baked sweet potato, and the list goes on.  How about some avocado toast?  That takes all of 3 1/2 minutes to make.

Sweet Orange Kale Salad | edibleperspective.com

So there you go.  Dinner [or lunch] in under 15 minutes.  Kale salad + avocado toast.  BAM.  Just like that and we’re done.

Sweet Orange Kale Salad | edibleperspective.com

Our dinners go in waves around here.  Sometimes I have them planned out for the week and sometimes not.  Sometimes they take an hour to make and sometimes they’re what you see above with a carb-loaded side.  The weeks have been chaotic lately but it’s these quick + nutrient dense recipes that keep me from running for takeout or freezer meals. 

Sweet Orange Kale Salad | edibleperspective.com

Print this!

Sweet Orange Kale Salad

gluten-free, vegan // yields 2 large servings

• 1/4 cup fresh squeeze orange juice, strained
• 3 tablespoons walnut oil
• 1 1/2 tablespoons apple cider vinegar
• 1 1/2 teaspoons pure maple syrup
• 1/2 - 1 teaspoon orange zest
• pinch of salt
• pinch of cayenne pepper
• 1 bunch lacinato kale, stems removed
• 1-2 oranges, peeled + segments sliced out
• toasted pecans

Place the juice, oil, vinegar, maple syrup, zest, salt, and cayenne pepper in a jar.  Seal the jar and shake vigorously until combined.  Taste and adjust as needed [pinch more salt/cayenne/zest/etc. if desired].

Tear or chop kale leaves and place in a large bowl.  Pour desired amount of dressing over the greens and sprinkle with salt.  Massage the dressing into the greens and add more if needed.  Portion out and top with orange segments and pecans.

Sweet Orange Kale Salad | edibleperspective.com

Any quick + dirty meals you’re loving lately?  I am still on a simple loaded soup kick over here!

Ashley

Breakfast Friday | Orange Maple Polenta

You guys kind of rule.

breakfast friday >> orange maple polenta | edibleperspective.com

Your kind + generous words from my last post are appreciated more than you could ever imagine.  Hearing that many of you are going through similar life-career challenges was comforting.  Not that I enjoy hearing you’re confused and a bit messy feeling like myself, but it was reassuring to know you don’t have it all figured out yet either.

You’ve also nudged + cheered me on just enough to really make me want to keep talking about these things in more depth.  And for that I thank you.  It’s like free therapy.  It helps to get it all out there and share my thoughts and experiences with all of you.  Although, I can never be 100% sure what the response will be, which makes things slightly intimidating.  But I think I can handle it.

breakfast friday >> orange maple polenta | edibleperspective.com

Now let’s bring breakfast back, shall we?

breakfast friday >> orange maple polenta | edibleperspective.com

If you remember my citrus obsession last year it’s starting to ramp up once again.

Today we’re starting with an orange infused polenta breakfast bowl.  This was inspired by my orange honey corn cake which is one of my favorite recipes to date.  Cornbread meets cake with a kick of orange and honey.  Oh my yes.

breakfast friday >> orange maple polenta | edibleperspective.com

Polenta is a fun breakfast grain to add into your routine.  You can make a big batch ahead and reheat throughout the week, or if you have the quicker cooking kind it’s easy enough to make in the morning. 

It’s also nice change of pace from the oatmeal family.

And I swear polenta is extra filling.  It really sticks to your ribs.  Or maybe it expands in your stomach?  Either way, polenta is good stuff.

breakfast friday >> orange maple polenta | edibleperspective.com

Instead of honey I’ve infused this bowl with maple and a few warming spices like nutmeg, cinnamon, and clove.

It’s topped with orange segments and sliced almonds adding bright flavor and mandatory crunch.  Crunchy toppings on top of any type of hot breakfast cereal is just not optional.

breakfast friday >> orange maple polenta | edibleperspective.com

Print this!

Orange Maple Polenta Porridge

gluten-free, vegan // yields 2 large or 4 small servings

• 1 cup uncooked polenta grits, plus a 2:1 ratio of water to non-dairy milk
• 1-2 tablespoons pure maple syrup
• 1 tablespoon unrefined coconut oil
• 1 teaspoon pure vanilla extract
• 1 teaspoon orange zest
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• pinch of clove
• 2 oranges, rind removed and oranges sliced
• sliced almonds

Cook polenta grits according to package directions with a 2:1 ratio of water to milk.  I use Bob’s Red Mill Polenta which cooks in a little over 5 minutes, but different brands will vary. After polenta is cooked and a creamy consistency is reached move to a cool burner and stir in the maple syrup, coconut oil, vanilla, orange zest, spices, and salt until fully combined.

Portion into bowls and top with orange segments and sliced almonds.  Top with a drizzle of maple syrup if desired.  Serve hot.

notes: To remove orange segments: Carefully cut the rind from the orange starting from the top and working your way to the other end with a sharp knife.  Continue around the orange until all the rind is removed.  Make cuts on the inside of each white [pith] line where the orange segments are and remove the orange slices.  This should leave you with orange slices free of any pith.

breakfast friday >> orange maple polenta | edibleperspective.com

Please tell me you’re as obsessed with citrus as I am.

Happy weekend!

Ashley