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.

A white round plate filled with fresh chopped kale forming the base layer, bright green and leafy with curly edges. On top, there are scattered segments of vibrant orange tangerines and deep red blood orange slices with a shiny juicy texture. Light brown toasted almond slices are sprinkled evenly across the salad, adding a crunchy look. Small white crumbles of soft cheese are spread around, contrasting with the darker greens and oranges. The plate sits on a white marbled surface with a dark purple cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

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.

A large white bowl filled with a fresh salad placed on a white marbled surface, containing three main layers: the bottom layer is dark green chopped kale leaves with a rough texture, the middle layer has bright orange mandarin slices and deep red blood orange slices arranged evenly around the bowl, and the top layer is sprinkled with small white cheese crumbles and light brown toasted almond slices scattered throughout. A deep purple cloth is partially visible to the side of the bowl, with two overlapping wooden spoons resting nearby. The background is dark, making the colors of the salad pop vividly. Photo taken with an iphone --ar 2:3 --v 7

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:

Flat lay of a bunch of fresh curly kale with thick ribs removed, a small white ceramic bowl of toasted sliced almonds, a small white ceramic bowl of sliced green onions, a small white ceramic bowl of crumbled goat cheese, a peeled blood orange sliced into halved rounds, two peeled mandarin oranges segmented, a small white ceramic bowl of white balsamic vinegar, a small white ceramic bowl of extra virgin olive oil, a small white ceramic bowl of fresh orange juice, a small white ceramic bowl of honey, a small white ceramic bowl of dijon mustard, and a small white ceramic bowl of sea salt, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I use other greens instead of kale?

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.

Can I make the honey vinaigrette without Dijon mustard?

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.

What’s the best way to peel oranges for this salad?

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.

How long can I store this salad after it’s tossed?

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.