Kale and Haggis Salad
A unique blend of Scottish tradition and nutritious greens. This delicious recipe combines tender kale, mixed salad greens, cherry tomatoes, cucumber, red onion, and crunchy walnuts, topped with lightly browned haggis. Drizzled with a tangy dressing made from olive oil, red wine vinegar, wholegrain mustard, and honey, this salad offers a delightful mix of textures and flavours. Perfect for Burns Night or a healthy dinner option. Give it a try and enjoy a taste of Scotland with a modern twist!
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!