Blood Orange Vinaigrette Kale Salad

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

Total Time 9

Servings people

Calories 291kcal

Ingredients

FOR THE VINAIGRETTE

¼ cup olive oil
3 tbsp blood orange juice freshly squeezed
3 tbsp red wine vinegar
1 tbsp honey
1 tsp Dijon mustard
¼ tsp kosher salt
½ tsp oregano
¼ tsp red pepper flakes

FOR THE KALE SALAD

4 cups kale stems removed
1 blood orange sliced
½ red onion sliced
¼ cup pecans
4 oz goat cheese crumbled

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.

Nutrition