---
title: "Kale, Brussels & Orange Salad with Feta"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/kale-brussels-orange-salad-with-feta-669559bbb0a47382be8702a7
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Wheat
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 226
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: "Many loved the diverse flavors, with orange and feta adding delightful contrast to the earthy veggies."
  - theme: Ease of prep
    text: "Some found it time-consuming with lots of chopping; consider pre-shredded Brussels sprouts."
nutrition:
  calories: 720
  protein: 17
  fat: 43
  saturated fat: 12
  carbohydrates: 70
  sugar: 18
  fiber: 11
  cholesterol: 40
  sodium: 560
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/kale-brussels-orange-salad-with-feta.avif"
---
Heat a drizzle of @cooking oil{3teaspoon} in a #small pot{} over high heat. Add half the @dried thyme{2teaspoon}; cook, stirring frequently, until fragrant ~{30%seconds}. Stir in @Israeli couscous{5%ounce}, @veggie stock concentrate{2%unit}, ¾ cup water, and a pinch of @salt{}. Bring to a boil, then cover and reduce heat to low. Cook until tender ~{6%minutes}. Stir in @butter{2%tablespoon} and let sit, uncovered, until slightly cooled.

While couscous cooks, wash and dry produce. Trim and halve @Brussels sprouts{16%ounce} lengthwise. Lay flat and thinly slice crosswise into shreds. Halve, peel, and thinly slice @shallot{2%unit}. Peel and mince or grate @garlic{4%clove}. Peel @orange{2%unit}, removing as much white pith as possible. Dice orange into ½-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 until Brussels sprouts are bright green and softened, ~{4%minutes}. Stir in half the garlic and cook, stirring, until fragrant ~{1%minute}. Turn off heat and transfer to a plate. Wipe out pan and let cool.

While Brussels sprouts cook, remove any large stems from @kale{8%ounce} and chop into bite-size pieces. In a #large bowl{}, combine kale with a drizzle of @olive oil{20%teaspoon}. Using your hands, massage kale until leaves are tender, ~{1%minutes}. Add Brussels and toss to combine.

In the same pan used for Brussels, heat a drizzle of oil over medium-high. Add @panko breadcrumbs{½%cup}, the remaining garlic, and the remaining thyme. Cook until panko is golden and garlic fragrant, ~{3%minutes}.

In a #small bowl{}, whisk @red wine vinegar{10%teaspoon}, 3 tablespoons olive oil from the total, and ¼ teaspoon @sugar{½%teaspoon}, season with salt and pepper. Add orange and couscous to the bowl with veggies. Toss with as much dressing as desired.

Divide salad between shallow bowls. Top with @feta cheese{1%cup} and the crispy panko. Serve.