Description
A vibrant and refreshing Kale Orange Salad featuring nutrient-packed kale, juicy citrus segments, crunchy toasted almonds, creamy goat cheese, and a tangy white balsamic vinaigrette. Perfect as a healthy winter side or light meal that combines bold flavors and textures for an exciting holiday salad.
Ingredients
Scale
For the Salad
- 1 bunch curly kale (about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups)
- 2/3 cup sliced almonds, toasted
- 1/3 cup sliced green onions
- 3 oz goat cheese, crumbled
- 1 blood orange, peeled and sliced into rounds then halved (navel orange can be substituted)
- 2 mandarin oranges, peeled and segmented
For the Vinaigrette
- 3 Tbsp white balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh orange juice
- 1/2 tsp sea salt (do scant if using table salt)
- 1 1/2 tsp dijon mustard
- 1 tsp honey
Instructions
- Prepare the Vinaigrette: In a mixing bowl, whisk together the white balsamic vinegar, extra virgin olive oil, fresh orange juice, sea salt, dijon mustard, and honey until well combined. Chill the vinaigrette until ready to use.
- Assemble the Salad Base: In a large salad bowl, add the sliced kale, half of the toasted almonds, half of the sliced green onions, and the segmented mandarin oranges. Toss these ingredients gently to combine.
- Add the Dressing and Toss: Pour the prepared vinaigrette over the salad mixture and toss thoroughly to ensure the kale and other ingredients are evenly coated with the dressing.
- Finish the Salad: Top the tossed salad with the remaining almonds and green onions, arrange the halved blood orange slices on top, and sprinkle crumbled goat cheese over the salad. Serve immediately.
Notes
- This salad is a perfect seasonal winter dish that combines nutritious kale with sweet citrus and tangy cheese.
- Use blood oranges for a vibrant color and unique flavor, but substituting navel oranges works well too.
- Toast the almonds beforehand to enhance their crunch and flavor.
- Adjust salt levels depending on whether you use sea salt or table salt; sea salt is less dense, so use it scantily.
- For a vegan version, omit goat cheese and replace honey with maple syrup or agave nectar in the dressing.
- Best served fresh to keep the kale crisp and the oranges juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 414 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 9 mg
