Softening tough kale leaves is easy. Just use your hands to gently rub the leaves with a little dressing. The orange‑juice vinaigrette makes the kale bright and tender. Serve it as a light lunch or side dish with fish or chicken.
Active time: 20 minutes | Total time: 20 minutes
Citrus Kale Salad
Ingredients
For the orange vinaigrette
- ½ tsp orange zest
- ½ cup fresh orange juice (about 124 g)
- 2 tbsp red wine vinegar
- 2 tbsp extra‑virgin olive oil
- ⅛ tsp salt
- ⅛ tsp coarsely ground black pepper
For the salad
- 8 packed cups chopped kale, stems removed (≈200 g)
- 2 cups shredded purple cabbage (≈140 g)
- 2 medium oranges, peeled and segmented (≈308 g)
- ¼ cup toasted walnuts (≈30 g)
- ¼ cup crumbled feta cheese (≈38 g)
- ⅓ cup pomegranate seeds – optional (≈58 g)
Directions
- Whisk orange zest, orange juice, red wine vinegar, olive oil, salt and pepper together in a small bowl. This makes about ¾ cup of dressing and can be made ahead.
- Place the kale in a large bowl. Pour the vinaigrette over it and use your hands to massage the leaves until they turn darker and feel softer.
- Add the cabbage, orange segments, walnuts and pomegranate seeds. Toss everything gently.
- Sprinkle the feta on top and serve right away.
Serves: 4 | Serving size: 2 cups salad + 3 Tbsp dressing + 1 Tbsp feta
Nutrition per serving: 228 kcal; 15 g total fat; 3 g saturated fat; 6 g monounsaturated fat; 5 g polyunsaturated fat; 8 mg cholesterol; 220 mg sodium; 21 g carbs; 6 g fiber; 13 g sugar; 6 g protein.
Key nutrients: 534 mg potassium; 9 % iron; 18 % vitamin A; 196 % vitamin C; 25 % calcium.