Bright, fresh, and just a little bit sweet—this Kale Orange Salad with Honey Vinaigrette Recipe quickly became one of my go-to winter salads. It’s a vibrant mix of tender kale, juicy citrus, crunchy almonds, and creamy goat cheese all tied together with a luscious honey-sweetened dressing. You’re going to love what this refreshingly unique combo brings to your table.
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 fell for this Kale Orange Salad with Honey Vinaigrette Recipe the first time I tasted it during a chilly February weekend. It’s so much more than just a salad — it’s a refreshing burst of flavor and texture that feels both healthy and indulgent. Plus, it’s incredibly simple to throw together whether you want a quick weekday lunch or something elegant for guests.
- Bright, Layered Flavors: The combination of citrus and honey vinaigrette gives a delightful sweet-tart kick that wakes up your taste buds.
- Crunch Meets Creamy: Toasted almonds add a satisfying crunch while goat cheese brings a luscious softness.
- Winter-Friendly Greens: Kale holds up beautifully without wilting, making this a hearty salad for any season.
- Easy Yet Impressive: This dish takes about 15 minutes to prepare but looks and tastes like you spent hours in the kitchen.
Ingredients & Why They Work
Every ingredient in this kale orange salad feels thoughtfully chosen to balance freshness, crunch, creaminess, and a touch of sweetness. When you pick your produce, aim for bright blood oranges and firm kale leaves. Here’s why each element shines:
- Curly Kale: Durable and nutrient-packed, removing the thick ribs makes it tender enough for a salad but still hearty enough to hold up after tossing.
- Sliced Almonds: Toasting these brings out their natural nuttiness–plus they add a welcome crunch against the soft fruit and cheese.
- Green Onions: Their mild bite balances the sweetness of the oranges and honey vinaigrette.
- Goat Cheese: Creamy and tangy, it contrasts beautifully with the crisp kale and citrus slices.
- Blood Orange & Mandarins: The star citrus adds juiciness and a range of sweet-tart flavors that brighten the whole salad.
- White Balsamic Vinegar: Brings acidity with a touch of sweetness, pairing perfectly with the fresh orange juice.
- Extra Virgin Olive Oil: Adds smooth richness to balance the brightness of the vinegar and citrus.
- Fresh Orange Juice: Gives that authentic citrus punch that can’t be bottled or imitated.
- Dijon Mustard: Helps emulsify the vinaigrette and adds a subtle depth of flavor.
- Honey: The natural sweetener rounds out the dressing harmoniously.
- Sea Salt: Enhances all the flavors without overpowering anything.
Make It Your Way
While I love this Kale Orange Salad with Honey Vinaigrette Recipe just as written, I often play around with the ingredients depending on what I have on hand or the season. Don’t be shy to personalize it—you’ll find it surprisingly adaptable!
- Variation: Sometimes I swap goat cheese for feta when I want a saltier tang, or I add pomegranate seeds for a pop of extra color and sweetness.
- Nut-Free Option: If you need to avoid nuts, toasted pumpkin seeds provide a similar crunch without the allergens.
- Protein Boost: Grilled chicken or chickpeas make a filling entree salad for dinner.
- Seasonal Twist: In warmer months, swapping winter citrus for fresh strawberries or peaches creates a vibrant summery version.
Step-by-Step: How I Make Kale Orange Salad with Honey Vinaigrette Recipe
Step 1: Prep Your Kale Like a Pro
Start by removing the thick ribs from your curly kale leaves—this helps avoid a tough, chewy bite. Then, thinly slice the remaining leaves into bite-sized ribbons. I find that massaging kale a bit with a pinch of salt right after slicing softens it delightfully, but this salad’s tossed briefly so keep that in mind.
Step 2: Toast Almonds to Bring Out Their Flavor
Place sliced almonds in a dry skillet over medium heat, stirring occasionally until they turn golden brown and smell nutty (about 3-5 minutes). This quick toast makes such a difference—you absolutely don’t want to skip this step!
Step 3: Slice and Segment Your Oranges
Peel and slice your blood orange into rounds, then cut them in halves. Peel and segment the mandarin oranges carefully to keep them intact and juicy. Taking your time here ensures those gorgeous citrus pieces don’t fall apart in the salad.
Step 4: Whisk Together the Honey Vinaigrette
In a bowl, combine white balsamic vinegar, extra virgin olive oil, fresh orange juice, Dijon mustard, honey, and sea salt. Whisk vigorously until well emulsified. I like to chill the dressing to let the flavors harmonize before tossing with the salad.
Step 5: Toss and Layer the Salad
Place kale, half of the toasted almonds, half the green onions, and mandarin segments into a large bowl. Drizzle with vinaigrette and toss to coat everything evenly. Then, artfully arrange the remaining almonds, green onions, blood orange halves, and crumbled goat cheese on top before serving.
Top Tip
Over the years, I’ve learned a few simple tricks that elevate this salad from good to unforgettable. Trust me, these tiny details make prepping and serving a breeze and save you from common pitfalls.
- Massage the Kale Gently: If you have a bit more time, I like to massage the kale with a pinch of salt for about 2 minutes before adding the dressing. It softens the greens and reduces bitterness.
- Don’t Skip Toasting Almonds: It may feel like an extra step, but toasting brings out their flavor and adds crunch that really contrasts with the creamy cheese.
- Add Citrus Last: Toss the salad first and then add blood orange slices on top to keep them looking bright and avoid sogginess.
- Make Dressing Ahead: The honey vinaigrette can be made a day in advance and kept in the fridge—just whisk it again before using.
How to Serve Kale Orange Salad with Honey Vinaigrette Recipe
Garnishes
I’m a big fan of adding a sprinkle of extra toasted almonds and a few thinly sliced green onions on top just before serving. Sometimes, I also throw on a few pomegranate seeds or microgreens for a pop of color and festive flair — they make the salad look stunning if you’re serving guests.
Side Dishes
This salad pairs beautifully with almost anything! I often serve it alongside roasted chicken or grilled salmon for a well-rounded meal. For a vegetarian option, it’s lovely with warm quinoa or farro bowls, or a simple crusty bread to soak up the vinaigrette.
Creative Ways to Present
During holidays or dinner parties, I like to build individual salad cups using clear glass bowls or pretty plates, layering kale, dressing, and citrus slices for a layered effect. It’s impressive and allows everyone to enjoy the textures and flavors visually before digging in.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and dressing separately in airtight containers in the fridge. The kale holds up well overnight, but citrus and goat cheese are best added fresh before serving again to maintain their textures and flavors.
Freezing
This salad doesn’t freeze well because of the fresh citrus and delicate greens. It’s really best enjoyed fresh or within a day or two of making. The vinaigrette itself can be frozen in small portions, but I usually just make it fresh to keep that bright flavor vibrant.
Reheating
Since this salad is best served chilled or at room temperature, I don’t recommend reheating. Just toss leftovers with some fresh blood orange slices and a little extra dressing to revive the flavors if needed before serving again.
Frequently Asked Questions:
You can definitely substitute other sturdy greens like spinach or Swiss chard, but kale’s texture and slightly bitter flavor make this salad particularly special. If using more delicate greens, toss gently and serve immediately.
Dijon mustard helps emulsify the dressing and adds a subtle depth of flavor, but if you don’t have it on hand, you can leave it out. Whisk the other ingredients well and it will still taste fresh and delicious.
Use a sharp paring knife to cut away the peel and the white pith carefully, then slice or segment the oranges by cutting between the membranes to release citrus segments without bitterness. This keeps the fruit tender and juicy in the salad.
Because the kale holds up well, the salad will stay fresh for up to 2 days in the refrigerator if stored properly in an airtight container. However, for best texture and flavor, it’s recommended to dress and serve it the same day you prepare it.
Final Thoughts
This Kale Orange Salad with Honey Vinaigrette Recipe is one of those treasures I always come back to when I want something fresh, flavorful, and a little different from the usual greens. It feels like sunshine on a plate even on the coldest winter day. So go ahead, try it out—I'd bet it’ll become a favorite in your rotation just like it is in mine.
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Kale Orange Salad with Honey Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and nutritious Kale Orange Salad featuring fresh kale, juicy citrus segments, toasted almonds, and creamy goat cheese, tossed in a tangy white balsamic vinaigrette. This refreshing salad is perfect for winter and holiday seasons, offering a delightful balance of flavors and textures.
Ingredients
For the Salad
- 1 bunch curly kale (about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups)
- ⅔ cup sliced almonds, toasted
- ⅓ 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 tablespoon white balsamic vinegar
- 3 tablespoon extra virgin olive oil
- 2 tablespoon fresh orange juice
- ½ teaspoon sea salt (do scant if using table salt)
- 1 ½ teaspoon dijon mustard
- 1 teaspoon honey
Instructions
- Prepare Vinaigrette: In a mixing bowl, whisk together white balsamic vinegar, extra virgin olive oil, fresh orange juice, sea salt, dijon mustard, and honey until well combined. Chill until ready to serve.
- Assemble Salad: In a large salad bowl, add the sliced kale, half of the toasted almonds, half of the sliced green onions, and the mandarin orange segments.
- Toss Salad: Pour the vinaigrette dressing over the salad ingredients and toss thoroughly to coat everything evenly.
- Add Toppings: Top the dressed salad with the remaining toasted almonds, green onions, blood orange slices, and crumbled goat cheese.
- Serve: Serve immediately as a refreshing and colorful salad perfect for winter or holiday meals.
Notes
- This salad is a seasonal winter favorite bursting with fresh and nutritious ingredients.
- Blood orange can be substituted with navel orange if unavailable.
- Use sea salt for better flavor; reduce quantity if substituting with table salt.
- To toast almonds, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently.
- Prepare the vinaigrette in advance and chill to enhance the flavors before tossing the salad.
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
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