This hearty Kale Salad is packed with creamy goat cheese, juicy orange segments, dried cranberries, and crunchy pepitas. A tangy citrus vinaigrette is the perfect finishing touch! This is a great side salad for the cooler months and can be assembled in advance.

Kale salad with goat cheese on a platter with salad servers.

Kale is my favorite dark, leafy green, so I use it in a variety of ways to change things up. While I love it in my white bean and kale soup and kale smoothie, salads are my favorite way to use it.

This Kale Orange Salad with Goat Cheese was inspired by a salad that I tried at one of my favorite restaurants years ago.

The kale is massaged until tender, which also mellows the bitter flavor, then it’s tossed with fresh orange, chopped green onions, toasted pepitas (aka pumpkin seeds) and chewy dried cranberries. Creamy goat cheese is the final ingredient that makes this kale salad stand out from the crowd.

It’s tossed in my sweet, tangy citrus vinaigrette. The flavors pair perfectly with the sweet and savory ingredients in this recipe.

This is one kale salad recipe you’ll want to make over and over again. It’s easy enough for every day, yet beautiful enough for entertaining. 🙂

Kale salad with cranberries on a platter.
Save This Recipe
I’ll send it to your inbox right away!
Please enable JavaScript in your browser to complete this form.
Your privacy

Why you’ll love this recipe

  • This kale and orange salad 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 apple cider dressing.  

Kale orange salad ingredients.
  • Kale. I prefer using curly or lacinato kale for this recipe. Take care to remove the tough inner stems, which are responsible for most of the bitter flavor and fibrous texture that people associate with fresh kale. (Note that pre-chopped, pre-bagged kale usually contains those tough and fibrous stems!)
  • Orange. You may use one large navel orange or four clementines.
  • Goat cheese. Crumbled goat cheese adds creaminess and richness to the salad.
  • Dried cranberries. Sub the dried cranberries with pomegranate arils for a festive touch if desired.
  • Green onions. Adds savory flavor. The onions can be omitted if you prefer not to include raw onions.
  • Pepitas. Use pre-toasted peptitas for a time saver, or substitute your favorite nuts or seeds.
  • Olive oil. Just 1 tablespoon is all you need to massage the kale.
  • Dressing. I paired this salad with my citrus vinaigrette. It’s also lovely with my apple cider vinaigrette and champagne vinaigrette.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

You’ll need just 15 minutes to prepare the kale salad with orange, cranberries, and goat cheese. Don’t skip massaging the kale, as that’s what makes the leaves tender and mellows the bitter flavor!

Pro tip: Kale may be prepped a day ahead in a zip top plastic bag or bowl covered with plastic wrap.  

See the recipe card below for full instructions.

Step-by-step photos showing how to make kale salad.
  1. Prep the ingredients. Whisk together the vinaigrette, toast the pepitas (if needed), segment the orange, and remove the tender kale leaves from the fibrous stems.
  2. Massage the kale. Combine the kale and olive oil in a large bowl. Massage for 1 to 2 minutes to tenderize.
  3. Assemble the salad. Add the remaining salad ingredients to the bowl.
  4. Toss with dressing. Drizzle the desired amount of dressing over the salad and toss to combine.
Kale orange salad on a platter.

Recipe FAQs

What type of kale is best for this recipe?

I prefer using one bunch of curly kale or lacinato kale (sometimes labeled as “Tuscan kale,” “dinosaur kale,” or “Italian kale”).

Baby kale may also be used, but it cannot be added to the salad until you’re ready to toss with the dressing and serve. It’s a much more tender and delicate variety of kale and doesn’t hold up as well once combined with the dressing.

Can I add a protein to this salad?

Of course! You’re welcome to transform this into a main dish salad by adding leftover roast chicken, lemon Dijon salmon, or even pan-seared steak.

Can this salad be assembled in advance?

Yes, you can prepare each individual element of this recipe in advance and store separately until ready to use.

Or, you can assemble the salad — dressing and all! — and refrigerate in an airtight container for up to 3 days.

Serving suggestions

Enjoy this kale and orange salad on its own, or pair it with your favorite seasonal entrees:

Recipe notes

  • Pro tip: The best way to make kale soft and tender is to give it a massage. It makes a world of difference and it also mellows the flavor of kale! See my massaged kale salad recipe for more information.
  • Baby kale may be used, but you should not assemble your salad until just before serving as it will wilt quickly.
  • Purchase roasted pepitas as a time saver. You can also purchase them raw and toast them on a rimmed baking sheet in a 350 degree F oven for about 5-10 minutes or until fragrant.
Kale, orange, and goat cheese salad on a plate with a fork.

More salad recipes you’ll love

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 on a platter with salad servers.

Kale Orange Salad with Goat Cheese

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Additional Time: 0 minutes
Total Time: 15 minutes
This hearty kale salad is packed with creamy goat cheese, juicy orange segments, dried cranberries, and crunchy pepitas. A tangy citrus vinaigrette is the perfect finishing touch! This is a great side salad for the cooler months and can be assembled in advance.
Print Recipe Pin Recipe
1
reviews
Leave a Review »

Ingredients

  • 1 bunch curly kale tough stems removed and leaves chopped or torn (about 8 cups); see note 1
  • 1 tablespoon olive oil
  • 1 large navel orange segmented (or 4 clementines, peeled and separated)
  • 2 green onions sliced thinly on the bias (use both white and green parts)
  • 1/2 cup crumbled goat cheese sub with feta cheese or omit to make dairy-free
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pepitas see note 3; sub with your favorite nuts or seeds
  • citrus vinaigrette

Instructions 

  • Place the kale in a large bowl. Add the tablespoon of olive oil and massage it into the kale until the leaves are tender, about 1-2 minutes.
    1 bunch curly kale, 1 tablespoon olive oil
  • Add the orange, green onions, goat cheese, cranberries and pepitas to the bowl, then add the desired amount of dressing and toss to coat. Serve immediately and enjoy!
    1 large navel orange, 2 green onions, 1/2 cup crumbled goat cheese, 1/3 cup dried cranberries, 1/3 cup toasted pepitas, citrus vinaigrette

Notes

  1. Pro tip: Kale may be prepped a day ahead in a zip top plastic bag or bowl covered with plastic wrap.  
  2. Baby kale may be used, but you should not assemble your salad until just before serving as it will wilt quickly.
  3. Purchase roasted pepitas as a time saver. 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.
  4. Store salad in the refrigerator for 2-3 days. 

Nutrition

Calories: 220kcal, Carbohydrates: 17g, Protein: 5g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Cholesterol: 7mg, Sodium: 157mg, Fiber: 2g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Salads
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!