Kale Orange Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A winter salad of tender kale, sweet orange segments, crispy almonds, goat cheese, and tangy vinaigrette. Nutritious and visually appealing, it works as a holiday side or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 bunch curly kale ((about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups))
- 2/3 cup sliced almonds (, toasted)
- 1/3 cup sliced green onions
- 3 oz goat cheese (, crumbled)
- 1 blood orange* (, peeled and sliced into rounds then halved (navel orange can be substituted))
- 2 mandarin oranges (, peeled and segmented)
- 3 Tbsp white balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 2 Tbsp fresh orange juice**
- 1/2 tsp sea salt ((do scant if using table salt))
- 1 1/2 tsp dijon mustard
- 1 tsp honey
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 138mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 392mg
- Calcium
- 228mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 138MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.