5 from 18 votes
Kale Orange Salad
Kale Orange Salad blends thinly sliced kale with toasted almonds, green onions, goat cheese, and both blood and mandarin oranges. Tossed in a white balsamic vinaigrette accentuated by fresh orange juice and Dijon mustard, it offers a mix of crisp, tangy, nutty, and creamy elements. This salad is a vibrant, fresh option for light meals or side dishes that balance hearty greens with citrus brightness.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
Course:
Salad
Cuisine:
American
Ingredients
- 1 kale about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups, curly, bunch
- 2/3 cup almonds toasted, sliced
- 1/3 cup green onion sliced
- 3 oz goat cheese , crumbled
- 1 blood orange peeled and sliced into rounds then halved (navel orange can be substituted
- 2 mandarin orange peeled and segmented
Vinaigrette Dressing
- 3 Tbsp white balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 2 Tbsp orange juice fresh
- 1/2 tsp salt do scant if using table salt, sea salt
- 1 1/2 tsp Dijon mustard
- 1 tsp honey
Instructions
- For the Salad: Add kale, half of the almonds, half of the green onions and the mandarin oranges to a salad bowl.
- Pour over vinaigrette dressing then toss salad. Top with remaining almonds and green onions, add blood oranges and goat cheese and serve.
- For the vinaigrette: In a mixing bowl whisk together all ingredients. Chill until ready to serve.
Cup of Yum
Notes
- Navel oranges can be substituted for blood oranges without significant flavor loss.
- You may use mandarin orange juice in the dressing as an alternative to fresh orange juice.
- This salad is inspired by a well-known source and works well for fresh, light servings.