The secret to creating a tender kale salad out of those sturdy, tough leaves is literally at your fingertips! Get up close and personal by using your hands to “massage” the leaves until they darken. Our zesty citrus kale salad uses sweet orange juice and a touch of vinegar to brighten the kale and relax it even further. For a complete meal, enjoy the salad with a serving of fish or chicken.
Active time: 20 minutes | Total time: 20 minutes
Citrus Kale Salad
Ingredients
For the orange vinaigrette dressing
- 1/2 teaspoon orange zest
- 1/2 cup (124 grams) fresh orange juice
- 2 tablespoons red wine vinegar
- 2 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
For the kale salad
- 8 packed cups (200 grams) chopped kale, stems removed
- 2 cups (140 grams) shredded purple cabbage
- 2 medium (308 grams) oranges, peeled and cut into segments
- 1/4 cup (30 grams) toasted walnuts
- 1/4 cup (38 grams) crumbled feta cheese
- 1/3 cup (58 grams) pomegranate seeds (optional)
Directions
Prepare the orange vinaigrette by whisking together orange zest, orange juice, red wine vinegar, olive oil, salt and pepper in a small bowl. Set aside. (NOTE: This will make 3/4 cup of dressing and can be prepared ahead of time.)
In a large salad bowl, add the kale and dress with all of the vinaigrette. Use your hands to massage the kale and vinaigrette together until the kale is completely coated and tender. Add the cabbage, oranges, walnuts and pomegranate seeds and toss to combine. Top with feta and serve immediately.
Serves: 4 | Serving Size: 2 cups + 3 tablespoons dressing + 1 tablespoon feta cheese
Nutrition (per serving): Calories: 228; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 5g; Cholesterol: 8mg; Sodium: 220mg; Carbohydrate: 21g; Dietary Fiber: 6g; Sugar: 13g; Protein: 6g
Nutrition Bonus: Potassium: 534mg; Iron: 9%; Vitamin A: 18%; Vitamin C: 196%; Calcium: 25%
Originally published February 24, 2016; Updated September 2025
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