I have been on a salad kick lately. The greens in the market are fresh, vibrant and scream “pick me!”
Hiding greens in dishes like soups, pastas or Indian flatbreads has been a trick I have used with my kids for as long as I can remember. But there is no need to hide the greens in today’s salad: Kale, Quinoa and Citrus Salad with Orange-Cumin Vinaigrette. It is packed with flavor from the vinaigrette and has brightness from the citrus, specifically Cara Cara oranges and mandarins.
My love for Cara Cara Oranges
Cara Cara oranges are a variety of ubiquitous navel oranges; they’re smaller in size, have a deep orange-pinkish hue and taste sweeter. We have been juicing the heck out of Cara Cara oranges and cannot get enough of them! Mandarins are fun to eat as the outer skin is easy to peel, and you can chomp away on those juicy segments in no time.
In Mumbai in the 1980s, we grew up with only one kind of salad known as “kachumber,” which means to chop or shred in the national language, Hindi. It comprises finely chopped tomatoes, cucumbers, onions, cilantro, red chile powder, salt, lemon juice and a bit of sugar.
Understanding what “Salad” means in the United States
So when I came to the United States in 1999, it took me a while to understand the whole concept of salad — and how the options felt limitless. Think broccoli, bell pepper, corn; toppings such as nuts and seeds; and let’s not forget the dressing, which can be creamy and elaborate or simply an olive oil based dressing.
My first salad experience was at Souplantation, a buffet chain, in Los Angeles, and I loved it. Over the years, things have progressed tremendously back in India due to globalization, and the varieties of salads that we get there now is astounding.
Ingredients for the Kale, Quinoa and Citrus Salad with Orange-Cumin Vinaigrette
The ingredients for the Kale, Quinoa and Citrus Salad with Orange-Cumin Vinaigrette are:
- Orange-Cumin Vinaigrette
- Freshly squeezed Cara Cara orange juice
- Champagne vinegar or sherry vinegar
- Dijon mustard
- Freshly grated ginger
- Honey
- Freshly ground toasted cumin seeds
- Salt and black pepper
- 2 teaspoons black pepper
- Extra-virgin olive oil
- Salad
- 6 cups kale, washed, deveined and coarsely chopped
- Extra-virgin olive oil
- Salt
- Cara Cara oranges
- Mandarin oranges
- Toasted hazelnuts
- Quinoa
- Green onions
- Grated Parmesan
How to make the Kale, Quinoa and Citrus Salad with Orange-Cumin Vinaigrette
Orange and Toasted Cumin Vinaigrette
This hearty and delicious salad starts off with making the flavorful vinaigrette. First, I toast cumin seeds, which brings out the earthiness of the spice. Once cooled, I coarsely grind it. For the acid, I use Cara Cara orange juice, but feel free to use navel oranges if that’s all you can find.
The other vital component is fresh ginger. Orange and ginger are a great combination, and I love how you get that spicy kick from the ginger here. I use a hand grater to grate the ginger, and then I add everything to a jar and whisk until the ingredients are well combined.
How to cut kale and make it soft – an important step to this salad
Kale belongs to the cabbage family and has tough leaves. You want to soften them so they’re easier to chew in a salad form. First, you need to remove the leaves from the middle vein, then coarsely chop them and place them in a large bowl.
I add olive oil and a bit of salt, then massage the kale with my hands — basically squeezing all the leaves in the palms of my hands and repeating the process for a couple of minutes.
How to segment an orange?
To remove the segments from a Cara Cara orange, use a knife to remove the peel along with the bitter white pith. Then, using a paring knife, cut out each segment by maneuvering along the lines of the orange from top to bottom, and gently nudge it out.
You’ll want to do this over a bowl because juices will drip from the orange, and you don’t want to waste it.
Assembling the salad
Once the kale is ready, add all the ingredients and toss everything together with half of the dressing. What else is in the salad? Quinoa — a whole grain and a great fiber source. Green onions for some pungency. Parmesan for saltiness. And of course, orange segments, plus hazelnuts for crunch.
- TIP: Cook the quinoa a day to 3 days ahead of time. Store it in an airtight container in the fridge and use as needed.
I usually remove some of the orange segments and hazelnuts for a final garnish. I always make extra dressing so that I can have a second round soon after. This salad is fresh, citrusy and vibrant — a salad that will surely be on repeat this winter.
Where do I get the quinoa from?
I purchased the quinoa from Amazon.
Why do I massage the salad? How do I massage the salad?
Kale is massaged with olive oil to soften the leaves, so that it is easy to chew in a salad form. I add olive oil and a bit of salt, then massage the kale with my hands — basically squeezing all the leaves in the palms of my hands and repeating the process for a couple of minutes.
How long can I keep kale salad?
The kale salad can be kept for an additional day if it is all mixed together.
The other way to store the kale salad, would be to massage it and store the components separately. Assemble the salad just before serving.
How long can I store the dressing for?
The dressing can be stored in the fridge for upto 2 weeks.
Other healthy reset recipes from the blog:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a review on this blog post. 🙂
XO
Amisha
** First published on S.F.Chronicle in Jan 2025 **
Kale, Quinoa and Citrus Salad with Orange-Cumin Vinaigrette
Ingredients
Orange-Cumin Vinaigrette
- 1/3 cup Cara Cara orange juice
- 2 tablespoons Champagne vinegar or sherry vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 heaped teaspoons freshly grated ginger
- 1 tablespoon honey
- 1 teaspoon freshly ground toasted cumin seeds
- 2 teaspoons table salt
- 2 teaspoons black pepper
- 1/2 cup extra-virgin olive oil
Salad
- 6 cups kale, washed, deveined and coarsely chopped
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon table salt
- 2 Cara Cara oranges, segmented and divided
- 2 mandarin oranges, segments separated and divided
- 1/2 cup coarsely chopped toasted hazelnuts, divided
- 1 cup cooked quinoa
- 1/2 cup green onions, finely chopped
- 1/2 cup grated Parmesan
Get Recipe Ingredients
Method
Make the Orange-Cumin Vinaigrette
- Combine all the ingredients into a tall jar and whisk or shake until well combined. Set aside; you’ll need half for the salad. The rest can be stored in an airtight container in the fridge for up to 2 weeks
Make the salad
- Add the kale to a large bowl. Add the tablespoon of olive oil and salt and massage the kale with your hands for 2 minutes. The leaves will soften.
- Reserve 5 Cara Cara orange segments, 5 mandarin orange segments and about 1 tablespoon of the hazelnuts for garnish. Place all of the remaining ingredients onto a large serving platter. Add half of the Orange-Cumin Vinaigrette and toss the salad until well combined. Garnish with the reserved Cara Cara orange segments, mandarin segments and hazelnuts. Serve immediately.
Note: You can dress the massaged kale, quinoa, green onions and parmesan ahead of time and store it in an airtight container for up to a day. Add the orange segments and hazelnuts and toss just before serving.
