Kale Orange Salad with Goat Cheese
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.
Servings: 6 servings
Calories: 220kcal
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
- Pro tip: Kale may be prepped a day ahead in a zip top plastic bag or bowl covered with plastic wrap.
- 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 oven for about 5-10 minutes or until fragrant.
- 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