Citrus Vinaigrette Kale Salad with Oranges and Almonds

This raw kale salad is simple, refreshing, and packed with bright orange flavor and crunchy texture.

Here’s an easy orange kale salad that’s full of texture and flavor. Tenderized kale meets juicy navel oranges and toasted almonds, all brought together by a zesty citrus vinaigrette. It’s light, quick to assemble, and makes an excellent side or a bright lunch.

🛒 Ingredients You’ll Need

This recipe keeps things simple: kale, navel oranges, and sliced almonds are the base. The citrus vinaigrette combines extra-virgin olive oil, stone-ground mustard, minced garlic, finely chopped shallot, white balsamic (or white wine) vinegar, fresh orange juice, salt, and pepper.

Kale is a nutrient-dense leafy green rich in vitamins A and C, calcium, iron, and fiber. Its slightly bitter, earthy flavor pairs beautifully with sweet citrus. For the best texture, remove the central stem from each leaf and slice or tear the leaves into bite-sized pieces. Massaging the kale briefly with a light sprinkle of salt or a bit of the dressing softens it and makes it more tender and flavorful.

📋 Step-By-Step Recipe Instructions

Make the citrus vinaigrette first so the flavors can meld and the dressing can chill briefly in the fridge.

Finely dice 1/2 shallot and mince 1 clove of garlic. In a medium bowl or jar, combine the shallot, garlic, 1/2 cup extra-virgin olive oil, 3 tablespoons white balsamic vinegar (or white wine vinegar), 1 tablespoon fresh orange juice, 1 teaspoon stone-ground mustard, and a pinch of salt and pepper. Whisk or shake well to combine, then refrigerate until ready to use.

To prepare the oranges, remove the peel and pith for a cleaner, sweeter bite. Using a paring knife, slice off the top and bottom, then cut downward following the curve of the fruit until all peel and pith are removed. Trim any remaining white pith from the segments and slice or segment the oranges as you prefer.

Assemble the salad: in a large bowl, combine 6 cups chopped kale (stems removed), the orange slices, and 1/2 cup sliced roasted almonds. Add half the vinaigrette (or to taste) and toss until the kale and oranges are evenly coated. Taste and adjust seasoning — add more dressing, a pinch of salt, or extra orange if desired. Serve immediately.

This salad is a vibrant, healthy side dish or a light lunch. It’s easy to customize: add feta or goat cheese, diced apple, dried cranberries, or pomegranate seeds. For more protein, toss in cooked chicken or quinoa.

🙋🏼 Frequently Asked Questions

💭 Expert Tips

• Always remove the kale ribs; they’re tough in salads but can be used in stocks or smoothies.
• Wash kale thoroughly and use a salad spinner to dry it before dressing.
• Slice kale thinly for a better mouthfeel and more even distribution with other ingredients.
• Use blood oranges when in season for a sweeter, more colorful salad.
• If you prefer not to remove pith, substitute clementines for easy segments.
• Add protein like cooked chicken or quinoa to make this a main dish.
• Optional add-ins: feta or goat cheese, granny smith apple, dried cranberries, raw beets, or pomegranate seeds.

🥬 More Kale Recipe Ideas

If you enjoy kale, try soups, patties, or grain salads that pair well with this orange kale salad. Add it as a fresh, bright side to heartier dishes or serve it on its own for a light meal.

Orange Kale Salad With Citrus Vinaigrette

A light, crunchy kale salad with navel oranges, sliced almonds, and a bright citrus vinaigrette.

Course: Salads

Cuisine: Lunch

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 5

Calories: 323 kcal

Ingredients

For the Citrus Vinaigrette

• ½ shallot, finely chopped
• 1 clove garlic, minced
• ½ cup extra-virgin olive oil
• 3 Tablespoons white balsamic vinegar
• 1 Tablespoon fresh orange juice
• 1 teaspoon stone-ground mustard
• ⅛ teaspoon salt and ⅛ teaspoon pepper

For the Salad

• 6 cups kale, stems removed and chopped
• 2 navel oranges (peeled and segmented)
• ½ cup roasted almonds, sliced
• ⅛ teaspoon salt and ⅛ teaspoon pepper, to taste

Instructions

For the Vinaigrette

1. Combine all vinaigrette ingredients in a jar or container with a tight-fitting lid.
2. Shake or whisk well to combine.
3. Refrigerate for at least an hour to let flavors meld. Shake before using.

For the Salad

1. In a large bowl, combine chopped kale, orange slices, and toasted almonds.
2. Add half the vinaigrette (or to taste) and toss until well coated.
3. Taste and adjust seasoning or add more dressing or orange segments if desired.
4. Serve immediately.

Notes

• To remove orange pith: slice off both ends, then cut the peel and pith away in strips following the fruit’s curve.
• Remove kale ribs before chopping; the ribs are better used in stocks or smoothies.
• Rinse kale and spin dry for best texture. Massage leaves to soften them.
• Slice kale thinly for even texture. Use blood oranges when they’re in season for extra color and flavor.
• Substitute clementines if you want to skip pithing oranges.
• Optional additions: cooked chicken, quinoa, feta, goat cheese, apple, dried cranberries, beets, or pomegranate seeds.

Nutrition

Calories: 323 kcal | Carbohydrates: 16 g | Protein: 5 g | Fat: 28 g | Fiber: 6 g | Vitamin C: 110 mg | Vitamin A: 8179 IU

Update Notes: This post was originally published in August 2016 and updated with new instructions, photos, and tips in March 2022.