Kale Orange Salad

Ingredients

• 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

• 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

Directions

• 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