Citrus-Kale Salad

Southern Living
Citrus-Kale Salad Recipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller


Use your favorite citrus for this refreshing salad. We love the colorful mix and flavor combination of two navel oranges, one blood orange, and Ruby Red grapefruit. No matter what fruit you choose, buy an extra navel orange to juice for the dressing.

Makes 8 to 10 servings


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3 large oranges
2 Ruby Red grapefruit
3 tablespoons fresh orange juice
2 tablespoons white wine vinegar
2 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt
1 teaspoon honey
1/2 teaspoon freshly ground black pepper
1/4 cup extra virgin olive oil
1 (5-oz.) package baby kale
1/2 cup thinly sliced red onion
1 (3-oz.) goat cheese log or feta, crumbled


Hands-on: 30 Minutes
Total: 30 Minutes

1. Peel oranges and grapefruit; cut away bitter white pith. Cut each orange into 1/4-inch-thick rounds. Holding 1 peeled grapefruit in the palm of your hand, slice between membranes, and gently remove whole segments. Repeat with remaining grapefruit.

2. Whisk together orange juice and next 6 ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Toss together kale, onion, and 1/2 cup dressing in a large bowl. Add salt and pepper to taste. Top salad with citrus, and sprinkle with cheese. Serve with remaining dressing.

Created date

September 2014