Citrusy Kale Salad

5 from 1 vote

Make a show-stopping kale salad that transforms salad skeptics into lovers! After making so many variations of kale salad for years, I've figured out what kale is best for salad and how to remove that bitter, tough texture (we've all had that at one point!) Using the right dressing is key - and this tangy, citrusy vinaigrette will really make your salad POP amongst the rest. You will love that this recipe uses simple yet fresh ingredients like oranges and pomegranate seeds - which makes it not only eye-catching but also bursting with flavor in every bite!

Prep Time10

Total Time10

Course: Appetizer, Side Dish

Diet:

Servings:

Calories: 304kcal

Author: Allie Petersen

Ingredients

2 tbsp extra virgin olive oil
2 tbsp orange juice
1 tbsp fresh lemon juice
1 tbsp maple syrup
2 tsp dijon mustard
1/4 tsp salt
freshly ground black pepper

Kale Salad Ingredients

1 bunch kale washed, chopped into small pieces with ribs removed (~5-6 cups)* see tips below
drizzle of olive oil for massaging kale
1 large orange segmented (optional - see photo)
1/4 cup toasted sliced almonds
1/2 cup roasted pecan halves
1/2 cup crumbled feta can use df version (I use Follow Your Heart)
1/3-1/2 cup pomegranate seeds or dried cranberries

Instructions

Wash kale under water, shake or pat dry. Cut off the rib and then into bite-sized pieces.
Tip: You can also tear kale leaves instead of chopping.
In a medium/large bowl, add chopped kale and a small drizzle of olive oil. Using clean fingers, massage the oil into the kale until it's softened.
At this time you can segment your orange to create pretty orange slices. You can also cut your orange into circular slices and remove the rind.
Whisk your dressing until combined. Drizzle half of it over the kale and toss until combined.
*FYI - if you don't plan to eat the salad right away, I recommend waiting to dress your salad until just before.
Add your toppings. Drizzle with remaining dressing. Toss and enjoy!

Notes

Kale tips:

Type of kale best for salads: There are multiple kinds of kale available at the grocery store. Curly kale is the most widely available and has ruffled leaves and a slightly peppery flavor. Lacinato Kale (Dinosaur or Tuscan Kale) is slightly sweeter than curly kale. I personally think Lacinato is the best type of kale for salads!
How to chop kale: Cut of the central rib/stem, then chop into bite-sized pieces.
How to massage kale: Simply add a small drizzle of olive oil and massage with clean fingertips until soft and tender.

Other:

Feel free to switch up the toppings:
- Fruit: Try sliced apples, blueberries, raspberries, dried cherries, and more
- Nuts: Try pistachio pieces, walnuts, sunflower seeds, and more

Nutrition