This Blood Orange Vinaigrette Kale Salad is obsession-worthy!! Not only does it come together easily (there’s nothing complicated about it), but it’s super pretty, seasonal, and lends itself well to the addition of a white meat or fish!
Course Main Course, Side Dish
Cuisine American, Vegetarian
Keyword Blood Orange Kale Salad, Blood Orange Vinaigrette
Prep Time 9 minutesminutes
Total Time 9 minutesminutes
Servings 4people
Calories 291kcal
Ingredients
FOR THE VINAIGRETTE
¼cupolive oil
3tbspblood orange juicefreshly squeezed
3tbspred wine vinegar
1tbsphoney
1tspDijon mustard
¼tspkosher salt
½tsporegano
¼tspred pepper flakes
FOR THE KALE SALAD
4cupskalestems removed
1blood orangesliced
½red onionsliced
¼cuppecans
4ozgoat cheesecrumbled
Instructions
To make the vinaigrette, shake all of the ingredients in a mason jar and place it into the fridge. Or just set it aside.
To make the salad, layer the kale into a salad bowl and spoon 2 tbsp of dressing over the kale. Massage the kale with your fingers until it’s coated in the dressing (this helps to soften up the kale).
Then layer on the rest of the ingredients and gently toss it.
Serve the remaining dressing on the side.
Notes
MAKE AHEAD: If making this salad ahead of time, I suggest making the vinaigrette and storing it in the fridge for up to one week. For the salad you can chop and prepare all of the ingredients one day in advance but store them separately. When you’re ready to serve the salad put the kale into a salad bowl, massage it with a tablespoon or two of the dressing, and then layer on the rest of the ingredients, serving the remaining dressing on the side LEFTOVERS: Store the leftover dressing in a jar with a lid in the fridge for up to one week. You can store the leftover salad in an airtight container in the fridge for 2-3 days. But really, it’s best eaten immediately.*Nutrition facts are automatically calculated.