Winter Kale Salad with Popped Amaranth and Citrus

Winter kale salad with popped amaranth makes an amazing and crunchy salad to get you through the winter months The best part, it is made from start to finish in under 10 minutes! That includes the salad, the dressing, and the popped amaranth!!

Also, have you ever tried popped grains before? I used popped amaranth on this one. It adds great texture and flavor, and is so easy to make!

It's perfect to use in both savory and sweet recipes! If you're interested in exploring more recipes try this beet and popped quinoa salad and popped amaranth and chocolate bark.

For more ideas for kale salads, you're going to love this fall kale salad and kale and couscous salad.

Why you need this salad

• It is really simple to make. I can usually throw this salad together in about 5-10 minutes at the most. Getting a healthy dose of goodness is easy!!
• This salad is beautiful. Not only will you feel better eating this, but it is really pretty to present.
• Made with whole grains. Amaranth is a tiny powerhouse and popping it is a really easy way to eat it.

Ingredients

• Kale: The base of the salad is fresh kale. I typically prefer curly kale when using it in salads.
• Oranges: I used blood oranges and navel oranges. The tangy flavor and ruby-red flesh of blood oranges make a beautiful addition to salads. They are generally available in the peak season October - March in grocery stores. If they're not available regular oranges work well.
• Olive oil: The best healthy oil for salads.
• Avocado: Creamy avocado adds healthy fat and creamy goodness that makes a great contrast to the kale and cabbage.
• Amaranth: These tiny grains are packed with nutrition. Once popped they work great to add a bit of crunchiness to the salad.
• Purple cabbage: The color adds a nice contrast of color to the other ingredients.
• Orange juice: Fresh squeezed is best for making the dressing.
• Balsamic vinegar: A dark, rich, and slightly sweet vinegar that adds a depth of flavor to the dressing and works great with a winter citrus salad.
• Dijon mustard: For flavor and emulsification making the dressing creamy and keeping it from separating.
• Honey: Just a touch of sweetness. You can swap with any other liquid sweetener you prefer including agave or maple syrup.

What is Amaranth?

Its earliest known use was with the Aztecs, but today is most commonly seen in Indian Cuisine.

You can cook it like other grains, although technically it is a seed, like quinoa but much smaller in size.

I add it to soups and chilis often and even though it's small it packs a big punch nutritionally. It is also gluten-free, so this salad is good for anyone!

Popping amaranth

Popping grains is a lot like popping popcorn...well, minus the lid. You don't want steam to develop. All these little babies need is heat. If you aren't familiar with amaranth, it is a great ancient grain you should try.

So, why pop the grain? I mean, probably because it is so easy! Throw it in a hot pan and it pops in seconds. So, why not? Let me give you the basics of cooking these tasty little seeds.

Substitutions and Variations

• Want more crunch in your kale winter salad? Add in some chopped almonds, pepitas, or sunflower seeds.
• Citrus: Any citrus works when making winter kale salad so try it with cara cara, pomelo, or grapefruit.
• Add a protein: Turn this into a heartier salad with sliced chicken, boiled eggs, or even scallops.
• Use other greens: Spinach, lettuce, and arugula to name a few all work well.
• Amaranth: Try quinoa instead! It works in much the same way.

How to Make Popped Amaranth

1. Heat a pan with high sides, I am telling you, the amaranth will pop everywhere! I heated my pan over medium heat for about 4-5 minutes. Once it is good and hot, add the amaranth.

TOP TIP: It should start to pop immediately. If it isn't hot enough, the amaranth will burn in the pan before it cooks. I have had plenty of ruined batches for this reason.

2. Add a teaspoon and a tablespoon, depending on the size of pan you are using, to the pan. Once the amaranth pops, which only takes about 10-25 seconds, remove it from the pan.

3. Once it is cooked, let it cool for just a minute or two. Then it is ready to go!

How to Make Winter Kale Salad with Citrus

Once the amaranth is popped you're ready to prep the rest of the salad. For more, you will find detailed instructions for making the best winter salad in the recipe card at the end of the page.

You can use any greens you prefer, but I have been on a kale kick lately. But...the only way I enjoy kale is when it has been massaged. Have you tried this method yet? It is actually really simple.

1. Start by rough chopping your kale. Then, drizzle with a touch of olive oil and fresh lemon juice. Then gently massage. This should only take a minute or 1 at the most. You don't want to turn it to mush.

2. Prep the avocado. I love the creamy texture of avocados, so I add them to salads whenever I can. Cut them in chunks, or slices like I did.

3. Slice up the red cabbage for some crunch and a little bite in the salad.

4. Cut up the citrus. First, slice off the peel and then cut it into circular slices.

5. Mix up the dressing in a jar or small blender.

6. Assemble the salad. Layer with the massaged kale, thinly sliced purple cabbage, avocados, orange slices, and popped amaranth. It is best served right away.

How to Store

This winter kale salad can be used for meal prep, but you can really only make it 2 days in advance. The kale will get too soggy and the oranges will too.

You can make the popped amaranth well in advance. It will hold at room temp for at least 4 days and still be good. Unless you live in a really humid climate, then it is only good for about 24 hours.

How to Serve

Winter kale salad is a great salad to use as a side dish or you can add a protein and transform it into a main dish.

• Change up the dressing. There are several dressings that are perfect for this salad if you want to use something other than the orange balsamic vinaigrette. One of my favorites is this poppy seed maple dressing. Others that work well are my red wine vinaigrette and creamy apple cider vinaigrette.
• Side dish for meat and fish dishes. Serve up with a perfectly cooked cast iron filet mignon or honey citrus salmon.
• It also goes great with pasta dishes such as this chicken and spinach skillet or gnocchi with sausage and spinach.

Expert Tips

• Make it your own! There's so much possibility with this winter kale salad recipe so feel free to add to it to fit your own tastes.
• Don't skip massaging the kale. It helps tenderize the kale leaves and reduce the bitterness.
• Use a pan with high sides such as a large soup pot or dutch oven to pop the amaranth because it really pops high!
• Heat the pan before adding the amaranth and watch it closely as it pops in seconds.

• Salads
• Side Dishes