Orange Kale Salad With Citrus Vinaigrette

A bowl of orange and kale salad on white table.

4.93 from 14 votes

Orange Kale Salad With Citrus Vinaigrette

This raw kale salad recipe is a simple yet delicious salad that is bursting with orange flavor and loaded with crunch! Every bite is packed with fresh slices of naval oranges and sliced almonds and then tossed is a refreshing and zesty citrus vinaigrette. The best kale salad, this version is super light and so refreshing!

Prep Time15

Cook Time0

Total Time15

Course: Salads

Cuisine: Lunch

Servings:

Calories: 323kcal

Author: Amanda Mason

Ingredients

For The Citrus Vinaigrette

½ shallot, finely chopped
1 clove garlic, minced
½ cup extra-virgin olive oil
3 Tablespoons white balsamic vinegar
1 Tablespoon juice from an orange
1 teaspoon stone-ground mustard
⅛ teaspoon salt
⅛ teaspoon pepper

For The Salad

6 cups kale, stems removed and chopped
2 Navel oranges
½ cup roasted almonds, sliced
⅛ teaspoon salt
⅛ teaspoon pepper

Instructions

For The Vinaigrette

Put all the citrus vinaigrette ingredients in a container with a tight fitting lid.
Shake well.
Place the vinaigrette in the refrigerator for at least an hour before serving.
When ready to serve, remove from refrigerator and shake well before use.

For The Salad

In a large bowl, add the chopped kale, orange slices, and toasted almonds. Mix to combine.
Add half of the vinaigrette dressing (or desired amount) and toss well.
Taste for seasoning, adding more dressing and oranges, if needed.
Serve immediately.

Notes

It’s really simple to remove the pith from an orange when using a paring knife. Start by slicing off the stem end and the bottom end of the orange. Using a paring knife, start at the top of the orange and cut downwards through the peel and pith. Turn and keep cutting until the peel and pith is removed. Trim off any bits of pith that remain on the fruit.
Regardless of what you are making with kale, remove the leaves from the rib. The ribs can be used when making a bone both recipe or in smoothies. The ribs do not taste good in this kale salad.
Rinse the kale to remove any excess dirt and then use a salad spinner to remove any excess water.
Make sure you slice the kale thinly for more uniformity with the other ingredients.
When blood oranges are in season, they taste amazing in this salad!
If you don't want to deal with removing the pith from the naval orange, use clementines.
Add cooked chicken or quinoa for added protein.
While the salad is delicious as is, I sometimes add feta or goat cheese. You can also add chunks of granny smith apple, dried cranberries, raw beets, and pomegranate seeds.

Nutrition