If you’re anything like me, you’re always on the hunt for fresh and exciting ways to celebrate traditions with a modern twist. With Burns Night just around the corner, I’ve got a killer fusion recipe that’s going to knock your tartan socks off. Say hello to my Haggis and Kale Salad—a quirky blend of Scottish heritage and superfood goodness.
This salad is not just any salad. It’s a celebration of flavors, textures, and a cheeky nod to the Bard himself. Imagine tender kale, crispy mixed greens, juicy cherry tomatoes, crunchy walnuts, and a zesty dressing all coming together in one bowl. And the star of the show? Lightly browned haggis that adds a savory punch you didn’t know your salad needed.
Ingredients:
Salad Base:
2 cups kale, chopped
1 cup mixed salad (rocket, babyleaf spinach, lettuce etc)
1/2 cup cherry tomatoes, halved
1/2 cucumber, thinly sliced
1/4 red onion, thinly sliced
1/4 cup walnuts halves
Haggis:
1/2 cup haggis, crumbled and lightly browned in a non-stick pan
Dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp wholegrain mustard
1 tsp honey
1 tsp salt
1 tsp black pepper
Instructions:
Cook the Kale: Follow the instructions on the packet—boil or microwave, then let it cool.
Prep the Salad Base: In a large bowl, toss together the kale, greens, cherry tomatoes, cucumber, red onion, and walnuts.
Cook the Haggis: Crumble and lightly brown the haggis in a non-stick pan over medium heat. This step adds a bit of texture and an extra layer of flavor.
Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, wholegrain mustard, honey, salt, and pepper until well combined.
Assemble the Salad: Add the browned haggis to the salad bowl and drizzle with the dressing. Toss everything together until it’s all nicely coated.
Serve: Dig in and enjoy this unique haggis-infused salad. Perfect for Burns Night or any cosy dinner with a twist!
Kale and Haggis Salad
Ingredients
Salad Base:
- 2 cups kale chopped
- 1 cup mixed salad rocket, babyleaf spinach, lettuce etc
- ½ cup cherry tomatoes halved
- ½ cup cucumber thinly sliced
- ¼ cup red onion thinly sliced
- ¼ cup walnuts halves
Haggis:
- ½ cup haggis crumbled and lightly browned in a non-stick pan
Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp wholegrain mustard
- 1 tsp honey
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook the Kale: Cook as per instructions on the packet, usually they’ll suggest boiling in a pot but microwaving is also an option. Allow to cool before moving on to the next instructions.
- Prepare the Salad Base: In a large salad bowl, combine the kale, greens, cherry tomatoes, cucumber, red onion, and walnuts
- Cook the Haggis: In a non-stick pan, lightly brown the crumbled haggis over medium heat. This will add a bit of texture and flavor to the salad.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, wholegrain mustard, honey (if using), salt, and pepper.
- Assemble the Salad: Add the browned haggis to the salad bowl and drizzle the dressing over the top. Toss everything together until well combined.
- Serve: Serve immediately, and enjoy this unique and nutritious haggis-infused salad! A great accompaniment to any Burns night or pizza night!
This recipe’s perfect for those looking to break away from the usual Burns Night fare without straying too far from tradition. The combination of hearty haggis and nutritious kale makes this salad both filling and healthy. The dressing adds just the right amount of tangy zest, tying all the flavours together beautifully.
There you have it, folks—a salad that’s as hearty as it is healthy. Give it a try, and let me know if it becomes a new favourite in your kitchen.
Happy cooking, and slàinte mhath!
