Quirky Foodster
  1. Back

Salads

Warm Kale and Skirlie Salad

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
10 min
Prep
15 min
Cook
4
Servings

Ingredients

  • 200g (7 oz) curly kale, tough stems removed
  • 50g (1/2 cup) medium oatmeal
  • 25g (2 tbsp) butter
  • 1 small onion, finely diced
  • 2 tbsp cider vinegar
  • 1 tbsp rapeseed oil
  • Salt and black pepper, to taste

Method

  1. Melt the butter in a frying pan and cook the onion over medium heat for 5 minutes until soft.
  2. Add the oatmeal and stir continuously for 6-8 minutes until toasted and golden.
  3. Meanwhile, massage the kale with a pinch of salt and the rapeseed oil in a large bowl until slightly softened.
  4. Add the vinegar to the kale and toss well.
  5. Scatter the warm skirlie over the kale, toss briefly to combine and serve immediately.

Introduction: This dish pairs two enduring Scottish staples: hardy winter kale, long grown in cottage gardens across the country, and skirlie, a simple mixture of oatmeal fried with onion and fat.

Cultural Background: This dish pairs two enduring Scottish staples: hardy winter kale, long grown in cottage gardens across the country, and skirlie, a simple mixture of oatmeal fried with onion and fat. Traditionally skirlie was served as a side dish or stuffing, but tossed warm through kale it becomes a rustic, nourishing salad well suited to Scotland's colder months.

Tips: Massaging the raw kale with oil and salt breaks down its toughness without any cooking needed. Keep stirring the oatmeal constantly; it toasts quickly and can burn if left unattended.

Variations: Add crumbled crispy bacon on top for a non-vegetarian version. Toss through a handful of toasted hazelnuts for extra crunch. Naturally vegetarian; use a plant-based butter alternative to make fully vegan.

Storage: Best eaten fresh; the skirlie can be made ahead and refrigerated for up to 2 days, then reheated before assembling.

Reheating: Reheat the skirlie in a dry pan for 2-3 minutes before tossing with the fresh kale.

Nutrition: Calories: 210 kcal, Protein: 6g, Carbs: 22g, Fat: 11g, Fibre: 5g

FAQs:

Q: What is skirlie?

A: Skirlie is a traditional Scottish dish of oatmeal fried with onion and fat, often used as a side, stuffing or, as here, a salad topping.

Q: Can I use rolled oats instead of oatmeal?

A: Medium oatmeal gives the correct texture; rolled oats will turn mushy rather than staying pleasantly crumbly.

© Arscale 2026