1bunchlacinto kaletough stems removed and leaves chopped or torn (about 8 cups)
1large navel orange (or 4 clementines) peeled, then sliced widthwise and cut into triangles
2green onionsboth white and green parts, sliced
3ouncescrumbled goat cheese
1/3cupdried cranberries
1/3cuptoasted 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.