Bright, refreshing, and packed with layers of flavor and texture, the Kale Orange Salad with Honey Vinaigrette Recipe has quickly become one of my go-to salads during winter. The tangy sweetness from the oranges paired with the earthy kale and creamy goat cheese truly makes this salad stand out at any meal.

A white bowl is filled with a fresh salad showing bright green chopped kale as the base layer. On top of the kale, there are scattered slices of deep red blood orange and small orange tangerine segments. Thin, light brown toasted almond slices and small chunks of white cheese are sprinkled evenly over the salad. The bowl sits on a white marbled surface with a dark cloth partially visible around the edges. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kale Orange Salad with Honey Vinaigrette Recipe
Top Tip
How to Serve Kale Orange Salad with Honey Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kale Orange Salad with Honey Vinaigrette Recipe

Why You'll Love This Recipe

I remember the first time I made this Kale Orange Salad with Honey Vinaigrette Recipe—it felt like a breath of fresh air to my usual greens. It’s a salad that’s not just healthy but exciting to eat. The dressing is balanced perfectly, not too sweet or tart, and the textures really sing together.

Vibrant Flavors: The sweet citrus rounds off the earthiness of kale, making each bite pop with freshness.
Simple, wholesome ingredients: Easily found at your local market, making prep stress-free.
Textural contrast: Crunchy toasted almonds with soft goat cheese creates a delightful mouthfeel.
Perfect for winter: It highlights seasonal produce with a zingy honey-infused dressing that brightens cold days.

A large white bowl filled with a fresh salad sits on a white marbled surface. The salad has three main layers: the bottom layer is dark green chopped kale leaves, the middle layer shows bright orange mandarin segments and deep red blood orange slices scattered evenly, and the top layer is sprinkled with small white cheese chunks and thin, light brown sliced almonds. A dark purple cloth napkin is placed to the right side of the bowl, and two wooden spoons rest nearby on the surface with some scattered almond slices. The background is black, making the colors in the bowl stand out vividly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is a lovely balance of fresh and nourishing components—you’ll want the best quality kale and ripe oranges for that true burst of flavor. The ingredients complement each other beautifully, making this a salad you can rely on.

Flat lay of a fresh bunch of curly kale with thick ribs removed and thinly sliced, a small pile of toasted sliced almonds, a few fresh green onions sliced into rings, crumbled goat cheese scattered loosely, a peeled blood orange sliced into halved rounds, whole peeled mandarin orange segments arranged neatly, three small white bowls containing white balsamic vinegar, extra virgin olive oil, and fresh orange juice, a tiny white bowl with honey, a small white bowl with dijon mustard, and a small white bowl with sea salt, all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Curly kale: I prefer curly kale for its texture and flavor—it holds up nicely when tossed with dressing without getting soggy.
Sliced almonds: Toasting these adds a rich nuttiness and crunch that elevates the salad.
Green onions: They bring a subtle sharpness that cuts through the sweetness and creaminess in the salad.
Goat cheese: The tangy creaminess contrasts the kale’s bitterness perfectly. Crumbling it makes it easy to distribute in every bite.
Blood orange and mandarin oranges: Using blood oranges adds a lovely color and sweet-tart flavor. Mandarins soften the sharpness with their sweetness.
White balsamic vinegar: It gives a mild acidity without overpowering the dressing’s delicate balance.
Extra virgin olive oil: A good-quality olive oil contributes smoothness and richness.
Fresh orange juice: Adds brightness and highlights the citrus theme of the salad.
Sea salt: Enhances the flavors without being harsh—if using table salt, I suggest less to avoid over-salting.
Dijon mustard: Adds a subtle punch and helps emulsify the dressing.
Honey: The honey softens the tartness and adds natural sweetness, rounding out the vinaigrette.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up depending on what I have on hand or the season. This Kale Orange Salad with Honey Vinaigrette Recipe is forgiving and really invites you to make it your own while keeping its fresh character.

Variation: Sometimes I swap goat cheese for feta or even shaved Parmesan for a different cheese note. Both work well with the citrus flavors.
Nut-free option: Simply omit the almonds or substitute with pumpkin seeds if you want something crunchy but nut-free.
Add protein: Grilled chicken or chickpeas turn this into a satisfying main course when you need a heartier meal.
Seasonal swap: In warmer months, adding fresh herbs like mint or basil gives a refreshing twist.

Step-by-Step: How I Make Kale Orange Salad with Honey Vinaigrette Recipe

Step 1: Prep the Kale and Citrus

Start by removing the thick ribs from the curly kale leaves and then thinly slice the remaining leaves. This step makes the kale much easier to chew and digest. Peel the blood orange and mandarin oranges, then slice the blood orange into rounds and halve them. Segmented mandarins add such a nice burst of juice in every bite.

Step 2: Toast the Almonds

Pop the sliced almonds in a dry skillet over medium heat and stir frequently. Toasting them brings out a richer flavor and adds that satisfying crunch. Watch carefully—they can burn fast once they start browning.

Step 3: Whisk the Honey Vinaigrette

In a small bowl, whisk together the white balsamic vinegar, extra virgin olive oil, fresh orange juice, sea salt, Dijon mustard, and honey until smooth and emulsified. I like to chill the dressing while prepping the salad so it tastes cool and crisp when tossed.

Step 4: Toss and Assemble the Salad

In a large salad bowl, combine the kale, half of the toasted almonds, half of the green onions, and the mandarin segments. Pour the honey vinaigrette over the kale mixture and toss gently to coat evenly without bruising the kale. Then, top with remaining almonds, green onions, blood orange pieces, and crumbled goat cheese. Serve immediately for the freshest bite!

Top Tip

Over time, I've learned a few tricks that make the Kale Orange Salad with Honey Vinaigrette Recipe truly shine. These help you get maximum flavor and maintain that crisp texture.

Massage the kale lightly: Before adding the dressing, give the kale a quick massage with your hands for a minute to soften it just a bit—this boosts the salad’s tenderness without losing its vibrant chew.
Toast almonds fresh: Toasting nuts right before assembly makes that crunch sing. Don't skip this—it elevates the whole salad.
Balance your dressing: Taste the vinaigrette before mixing to adjust sweetness or acidity. I often tweak the honey or vinegar to suit my mood or the sweetness of the oranges I’m using.
Don’t overdress: Add just enough vinaigrette to coat the kale and fruit gently. Too much can make the salad soggy fast.

How to Serve Kale Orange Salad with Honey Vinaigrette Recipe

Garnishes

I usually finish this salad with a sprinkle of extra toasted almonds and a few delicate slivers of green onion for a bright, crunchy touch. Sometimes I add a few pomegranate seeds when available to give color and a sweet pop that my guests adore.

Side Dishes

This salad pairs beautifully with roasted chicken or grilled fish for a light but satisfying meal. For vegetarian options, I love serving it alongside quinoa pilaf or a warm lentil stew to add some warmth and comfort.

Creative Ways to Present

For a special occasion, I arrange the blood orange slices around the edges of a large serving platter with the kale salad piled in the center and goat cheese crumbled over top for a colorful and elegant presentation. It makes even casual dinners feel festive.

Make Ahead and Storage

Storing Leftovers

I find this salad best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge without the vinaigrette or oranges on top. Keep the dressing separate to toss in just before serving the next day to keep the kale crisp.

Freezing

The kale and oranges really don’t hold up well to freezing, so I don’t recommend freezing this salad. It’s best enjoyed fresh or refrigerated for a day or two.

Reheating

This salad is meant to be served cold or at room temperature. If you want to serve leftovers, just let them come to room temp after tossing again with a little fresh vinaigrette. Warm leftovers haven’t worked well in my experience.

Frequently Asked Questions:

Can I use other types of kale for this salad?

Yes! While curly kale gives great texture, you can substitute with Tuscan (Lacinato) kale or baby kale for a milder flavor and more tender leaves. Just make sure to remove the tough stems and slice thinly.

How do I peel the blood orange without losing juice?

Peel the blood orange using a sharp knife by cutting off the top and bottom, then carefully slice off the skin and pith following the orange’s curve. Try to keep the oranges as whole as possible before slicing. This reduces juice loss and keeps your salad vibrant.

Can I make the honey vinaigrette ahead of time?

Absolutely. The honey vinaigrette can be made up to 3 days ahead and stored in the fridge. Just give it a good whisk or shake before tossing with the salad, as the ingredients might separate.

Is this salad suitable for vegans?

To make it vegan, simply omit the goat cheese or substitute with a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly, so it’s easy to adapt.

Final Thoughts

This Kale Orange Salad with Honey Vinaigrette Recipe has earned a special place in my kitchen for its vibrant flavors, ease, and delightful textures. It’s not just a salad—it’s a celebration of winter produce made simple and delicious. I hope you enjoy making it as much as I do and find it to be a fresh, bright addition to your table.