Kale Salad with Goat Cheese, Cranberries, and Orange

Kale Salad with Goat Cheese, Cranberries, and Orange is lacinto kale with creamy goat cheese, dried cranberries, fresh orange and pepitas, tossed in a citrus maple vinaigrette.

Kale Salad with Goat Cheese, Cranberries, and Orange | flavorthemoments.com

Christmas has always been a huge baking fiesta for me, but somehow I just haven’t gotten down with too much yet.  I’ve been into healthier food since my Thanksgiving pie-baking spree, thank you very much, and right now I’ll take a bowl of this salad over a Christmas cookie any day of the week.

If it weren’t for my son’s birthday this past week, I’d have nothing sweet for you, but thanks to him I’ll be posting a luscious Christmas treat for you this week.  Until then….more scrumptious seasonal fare!

Kale Salad with Goat Cheese, Cranberries, and Orange | flavorthemoments.com

The week before Thanksgiving my husband and I took a trip together, and when we got off the plane at the end of our trip, we stopped by one of our favorite restaurants with a market that sells the dishes on their menu to-go.  I spied a kale salad right away and snatched it up to eat at home.  This Kale Salad with Goat Cheese, Cranberries, and Orange is my version of that salad….lacinto kale, creamy goat cheese, dried cranberries, and a few touches of my own.  I added some orange for color and sweetness, along with some green onions for a nice, savory bite.

I used the same citrus maple vinaigrette that I used in my Roasted Beet Citrus Salad because it’s one of my favorites.  It’s the perfect compliment to this salad!

Kale Salad with Goat Cheese, Cranberries, and Orange | flavorthemoments.com

One bite of this salad, and you may choose it over Christmas cookies, too. 🙂

And now, it’s Eat Seasonal time!  Thanks to Becky from The Vintage Mixer for organizing another month of Eat Seasonal, where a group of bloggers link up delicious seasonal recipes.  The produce listed on this month’s guide is some of my favorite…who says spring and summer produce is the best? 🙂

And isn’t this graphic just gorgeous?

eat-seasonal-december

Please don’t forget to visit the other delicious dishes from the Eat Seasonal bloggers, as well as Becky’s December Seasonal Produce Guide for even more inspiration.  You can also tag your own seasonal dishes with the hashtag #eatseasonal as well to join in on the fun!

December-Seasonal-Recipes
Chicken and Wild Rice Casserole with Butternut Squash and Cranberries by Well Plated

Pomegranate Yogurt Bowls by Mountain Mama Cooks

Persimmon Pumpkin Tart with Streusel Top by Suitcase Foodist

Meyer Lemon Cottage Cheese Sugar Cookies by Food for My Family

Christmas Stollen Madeleines with Preserved Lemon by Simple Bites

Avocado Toast with Persimmon, Pomegranate and Fennel by Floating Kitchen

Butternut Squash Cake with Roasted Apples and Spiced Cream by Vintage Mixer

Persimmon Tart with Pecan Crust by Letty’s Kitchen

Cabbage Slaw with Honey Lime Yogurt Vinaigrette by The Lemon Bowl

Roasted Persimmon Butter by Cafe Johnsonia

Lemon Poppyseed Baked Oatmeal by Project Domestication

Persimmon Apple Crumb Pie by Kitchen Confidante

Asian Orange Glazed Chicken by Foodie Crush

Kale Salad with Goat Cheese, Cranberries, and Orange | flavorthemoments.com

Kale Salad with Goat Cheese, Cranberries, and Orange
 
Prep time
Total time
 
Kale Salad with Goat Cheese, Cranberries, and Orange is lacinto kale with creamy goat cheese, dried cranberries, fresh orange and pepitas, tossed in an orange maple vinaigrette.
Author:
Serves: About 8 servings
Ingredients
For the dressing:
  • 2 tablespoons fresh orange juice
  • 1½ tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
For the salad:
  • 1 bunch lacinto kale, tough stems removed and leaves chopped or torn (about 8 cups)
  • 1 large navel orange or (4) clementines peeled, then sliced widthwise and cut into triangles
  • 2 green onions, both white and green parts, sliced
  • 3 ounces crumbled goat cheese
  • ⅓ cup dried cranberries
  • ⅓ cup toasted pepitas*
Instructions
Prepare the dressing:
  1. Place the orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
Prepare the salad:
  1. Place all ingredients in a large bowl. Add the desired amount of dressing and toss to coat. Serve and enjoy!
Notes
*I purchased pre-toasted pepitas in the refrigerated section of my supermarket. You can also purchase them raw and toast them on a rimmed baking sheet in a 350 degree oven for about 5-10 minutes or until fragrant.
Recipe by Flavor the Moments.

Kale Salad with Goat Cheese, Cranberries, and Orange