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5-Star Winter Citrus & Kale Salad

rustic winter citrus and kale salad with blood orange and chopped nuts
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This 5-Star Winter Citrus & Kale Salad combines crisp kale, juicy blood orange, and tangerine slices with a light honey dressing and toasted nuts. It’s fresh, affordable, and perfect for busy families looking for a nourishing, gluten-free winter meal that feels like sunshine in a bowl.

Ingredients

Scale

For the Salad:

  • 1 large bunch curly kale, stems removed and torn into bite-size pieces

  • 2 large oranges or 1 orange + 1 blood orange, peeled and sliced

  • ½ cup pomegranate seeds

  • ¼ cup toasted almonds or pecans, chopped

  • 2 tbsp crumbled feta cheese (optional)

For the Dressing:

  • 3 tbsp olive oil

  • 1 tbsp honey or maple syrup

  • 1 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • Salt and pepper to taste

Instructions

Step 1 – Prepare the Kale
Wash and dry the kale thoroughly. Remove stems and tear the leaves into small pieces. Place in a large bowl and drizzle with 1 teaspoon olive oil. Massage gently for 1–2 minutes until softened and dark green.

Step 2 – Toast the Nuts
In a small pan over medium heat, toast almonds or pecans for 3–5 minutes, stirring often until fragrant. Let cool before adding to the salad.

Step 3 – Slice the Citrus
Using a sharp knife, remove the peel and white pith from the oranges. Slice into rounds or segments. Combine with the pomegranate seeds for extra color and sweetness.

Step 4 – Make the Dressing
Whisk olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until creamy and well-blended. Adjust sweetness or tang to taste.

Step 5 – Assemble the Salad
Add kale to a large serving bowl. Top with citrus slices, pomegranate seeds, feta, and toasted nuts. Drizzle with dressing and toss gently until evenly coated.

 

Step 6 – Serve or Chill
Serve immediately for a crisp texture, or chill for 10–15 minutes to let the flavors meld.

Notes

  • For a vegan option, replace honey with maple syrup and omit the feta.

  • Add cooked quinoa or grilled chicken to make it a full meal.

  • Store leftovers in an airtight container for up to 3 days; keep dressing separate until ready to serve.

 

  • Swap nuts for seeds if you prefer a nut-free version.

Find it online: https://www.tastysavvy.com/5-star-winter-citrus-kale-salad/