Citrus-Kale Salad

Citrus-Kale SaladRecipe
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.

Yield:

Makes 8 to 10 servings

Total time: 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients

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

Preparation

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.