Carrot and Orange Salad with Kale and Toasted Seeds

Carrot and Orange Salad with Kale and Toasted Seeds

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 5-10 min

This colourful carrot and orange salad is fresh and zesty, perfect for a quick and healthy springtime meal. The seeds mixed through the salad give a lovely bit of crunch and texture. Use any of the seasonal kale varieties in this versatile dish!

Carrot and Orange Salad


4 medium carrots
Piece of turnip
Large handful of kale
1 orange
2 tbs sunflower seeds
2 tablespoon sesame seeds
For the dressing:
2 tbs olive oil
1 tbs white wine vinegar
1 teaspoon honey
1 teaspoon dijon mustard
Salt and pepper


1. Prep your ingredients:

  • Wash, peel and grate the carrots and turnip
  • Finely chop the kale
  • Toast the sunflower and sesame seeds on a tray in the oven or in a pan on the hob. Watch them carefully to make sure they don’t burn.

2. Put the grated carrots and turnip into a bowl with the chopped kale and most of the toasted seeds, leaving a few for serving. Season with salt and pepper and mix together.

3. Then squeeze the orange over the top and leave the juice to soak in while you make the dressing.

4. Put all the ‘for the dressing’ ingredients in a jam jar and shake well until combined.

5. Pour the dressing over the salad, stir well and then transfer to a fresh bow.

6. Scatter the remaining toasted sunflower and sesame seeds on top and serve with some crusty sourdough bread.