Kale Orange Salad


Kale Orange 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
Vinaigrette Dressing
  • 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


  • 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.
  • *If you don’t want to buy a navel orange for the juice you could sub mandarin orange juice if you bought a pack of them.
  • Recipe source: inspired by Spoon Fork Bacon