Kale Salad with Goat Cheese, Cranberries and Orange
Healthy should always taste as good as this Kale Salad! It’s packed with creamy goat cheese, juicy orange, chewy cranberries and crunchy pepitas, and it’s tossed in a tangy citrus dressing. It’s refreshing and delicious, and may be made entirely in advance!
Christmas has always been a huge baking fest for me, but I just haven’t gotten into it yet. I’ve been into healthier food since my Thanksgiving pie baking spree, so I’ll definitely take a bowl of salad over a Christmas cookie right now!
This Kale Salad with Goat Cheese recipe was inspired by a salad that I tried at one of my favorite restaurants recently. I love kale, so I’m always looking for more ways to change things up.
Some of my favorites include my kale brussels sprout salad, kale slaw and holiday salad. I simply can’t get enough!
Kale oftentimes gets a bad rap for being bitter and fibrous. I always remove the tough stems, which is responsible for most of the bitter flavor and fibrous texture.
The best way to make kale soft and tender is to give it a massage. It makes a world of difference! See my massaged kale salad for more information.
Why you’ll love this recipe:
- This kale salad with goat cheese is crisp, refreshing and packed with texture and flavor.
- Kale is nice and hearty, which keeps your salad from wilting down even after it’s tossed in the dressing.
- This salad may be made ahead of time, which makes it perfect for meal prep and entertaining.
Recipe ingredients:
This salad only includes a few ingredients, including the homemade citrus dressing.
- Kale (one bunch of lacinto or curly varieties). I prefer to purchase it by the bunch in order to remove the tough, fibrous stems. All pre-chopped varieties includes those fibrous, bitter stems.
- Orange.
- Goat cheese.
- Dried cranberries.
- Green onions.
- Pepitas (or your favorite nuts or seeds).
- Olive oil.
- White balsamic vinegar or your favorite.
- Dijon mustard.
- Maple syrup.
How to make this recipe:
- Prep the kale. Wash it and blot it dry with a towel, then tear it into bite sized pieces and place in a bowl. Discard the tough inner stems.
- Prep the orange. Peel the orange and cut into slices. Cut each slice into triangular sized bite-size pieces.
- Prep the green onions. Slice the green onions thinly on the bias.
- Prepare the dressing. Place the olive oil, orange juice, vinegar, dijon mustard, maple syrup and salt and pepper to taste in a jar. Secure the lid on the jar on shake vigorously until emulsified.
- Assemble the salad. Add the orange, green onion, goat cheese, cranberries and pepitas to the bowl of kale. Toss with the desired amount of dressing until well coated (you may not need all the dressing).
Recipe tips
- Kale may be prepped a day ahead in a zip top plastic bag or bowl covered with plastic wrap. See this massaged kale salad to see how to massage kale to make it soft and tender.
- Baby kale may be used, but you should not assemble your salad until just before serving as it will wilt quickly.
- 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.
More kale recipes you’ll love:
- Breakfast casserole
- Broccoli kale salad
- Kale apple salad
- Kale pesto by Bon Appetit
- Kale smoothie
- Sausage kale soup
- White bean kale soup
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Kale Salad with Goat Cheese, Cranberries and Orange
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
- 1/3 cup dried cranberries
- 1/3 cup toasted pepitas*
Instructions
Prepare the dressing:
- 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:
- Place all ingredients in a large bowl. Add the desired amount of dressing and toss to coat. Serve and enjoy!
Notes
- Kale may be prepped a day ahead in a zip top plastic bag or bowl covered with plastic wrap. See this massaged kale salad to see how to massage kale to make it soft and tender.
- Baby kale may be used, but you should not assemble your salad until just before serving as it will wilt quickly.
- *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.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
57 Comments on “Kale Salad with Goat Cheese, Cranberries and Orange”
Hi there …. this salad looks simply divine …. I have all the ingredients but the green onions and white balsamic vinegar
Can I use a regular white onion sliced instead or will that change the taste and also the black balsamic vinegar
Please can u lemme know as wanted ti make it for dinner tonite
Many thanks
Hi Puja! Regular balsamic and thinly sliced onion would work great!