Kale, Brussels & Orange Salad with Feta
plus Couscous, Red Wine Vinaigrette & Garlicky Panko
- Wheat
- Milk
As far as hearty salads go, this one reigns supreme! You’ll sautée shredded Brussels sprouts with shallot and garlic, then toss with kale, nutty pearl couscous, and juicy fresh orange in a tangy homemade red wine vinaigrette. A sprinkle each of briny crumbled feta and garlicky breadcrumbs top off these bright, nourishing bowls.
Ingredients
1 teaspoon
Dried Thyme
2.5 ounce
Israeli Couscous
(Contains: Wheat)
1 unit
Veggie Stock Concentrate
8 ounce
Brussels Sprouts
1 unit
Shallot
2 clove
Garlic
1 unit
Orange
4 ounce
Kale
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
5 teaspoon
Red Wine Vinegar
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
10 teaspoon
Olive Oil
¼ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Heat a drizzle of oil in a small pot over high heat. Add half the thyme (you’ll use the rest later); cook, stirring frequently, until fragrant, 30-60 seconds. Stir in couscous, stock concentrate, 3⁄4 cup water (11⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) and let sit, uncovered, until slightly cooled.
• While couscous cooks, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice shallot. Peel and mince or grate garlic. Peel orange, removing as much white pith as possible. Discard peel. Dice orange into 1⁄2-inch pieces.
• Heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts are bright green and softened, 4-6 minutes. • Stir in half the garlic and cook, stirring, until fragrant, 1 minute more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
• While Brussels sprouts cook, remove and discard any large stems from kale; chop into bite-size pieces. • In a large bowl, combine kale and a drizzle of olive oil (large drizzle for 4 servings). Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. • Add Brussels sprouts and toss to combine.
• Heat a drizzle of oil in pan used for Brussels sprouts over medium-high heat. Add panko, remaining garlic, and remaining thyme. • Cook, stirring occasionally, until panko is golden and garlic is fragrant, 2-3 minutes. Transfer to a plate.
• In a small bowl, whisk together vinegar, 3 TBSP olive oil, and 1⁄4 tsp sugar (6 TBSP olive oil and 1⁄2 tsp sugar for 4 servings); taste and season with salt and pepper. • Add orange and couscous to bowl with veggies. Toss with as much dressing as you like.
• Divide salad between shallow bowls. Top with feta and garlicky panko and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the diverse flavors, with orange and feta adding delightful contrast to the earthy veggies 🍊
- Ease of prep: Some found it time-consuming with lots of chopping; consider pre-shredded Brussels sprouts for easier prep.
- Suggestions: Try adding orange juice or zest to the dressing for extra zing; consider doubling the dressing amount.
- Leftovers: Several noted it tasted even better the next day as flavors marinated more.
- Texture: The garlicky panko breadcrumbs added a wonderful crunch that many enjoyed.
Reviews from our home cooks
Loved this salad! The salty feta paired against the sweet tart orange and bitter brussels was a true delight for the pallet. The toasted garlicky panko added a wonderful texture. Soooooooo good!
Awesome salad, keep the kale and couscous salads coming in different varieties. Delicious. I usually forego added sugars, but orange juice is good replacement/alternative. Also, I was thinking, you should post some videos on how to do certain things like segmenting an orange, I googled that just for fun because I hadn't done in a while and forgot.
Big fan of feta cheese. Does not get enough appreciation. It really kicks the orange flavor up a notch here. Makes a nice contrast against the brussels as well. I really liked this.
A rich salad. The shallots make it exciting. The Brussels sprouts were crunchy. The orange was a punch in the mouth, in a great way.
This salad is EXCELLENT, and the leftovers are great the next day. To make it healthier I skipped the breadcrumbs and feta and even so, it was delicious. Will definitely order again.
I never really liked kale and found it difficult to include in my meals but having it this way made me like kale and look forward to other meals from hello fresh that include it.
This salad was refreshing and flavorful! A delight to make and eat! Who says your salads have to be boring? This was definitely a treat!
Had interesting and diverse flavors. I added Dijon mustard and honey to the dressing. Should have used 2 oranges as one was lost. Maybe even a little orange juice in the dressing.
Dressing is what takes it over the top. Skipped panko. Sautéed kale in olive oil before mixing to keep it mild. Added chicken.
I think goat cheese would have been better than feta in this salad. I felt like something was missing, and after eating half the salad, I realized I was missing an acid element. The dressing didn't bring enough acid for our liking, so we added some pickled red onions and that made the salad better for us. I don't think the orange was a beneficial element. We liked the texture the panko provided.
