If you make the vinaigrette and slice the oranges and onions in advance, this becomes a fast throw-together side on Turkey Day. Though we love the texture and flavor variety of three kinds of greens, you could use all of one type if you’d rather.

Ivy Odom
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

15 mins
15 mins
Serves 12 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Whisk together olive oil, orange zest and juice, lemon juice, rice vinegar, Dijon, honey, 1/4 teaspoon pepper, thyme, garlic, and kosher salt in a bowl until smooth and emulsified. Set aside.

  • Remove and discard peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices.

  • Combine kale, endive, and spinach in a large bowl. Add vinaigrette; toss to coat. Transfer mixture to a large platter. Top with orange slices, onion, basil, cheese, currants, flaky salt, and remaining 1/2 teaspoon pepper.

Nutrition Facts

106 calories; fat 7g; saturated fat 2g; protein 2g; carbohydrates 9g; fiber 2g; sugars 5g; added sugar 1g; sodium 192mg.