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Side angle picture of kale salad tossed with mandarins on a white background with a fork resting on the plate
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Orange Kale Salad

This orange kale salad gets its flavor from a tangy orange vinaigrette, juicy mandarins and toasted pecans, making it simple yet delectable.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 side dish servings
Calories 165kcal

Ingredients

Salad

  • 1 bunch kale center stem removed and leaves torn into bite sized pieces
  • 2 cups shredded purple cabbage
  • 1/2 cup pecans toasted*
  • 3 mandarins peeled and separated (can substitute 1 large orange peeled and each section cut into thirds)

Dressing

Instructions

  • Prepare dressing by adding all dressing ingredients to a small jar or container with a tightly sealing lid and shaking vigorously.
  • Place torn kale and cabbage into a serving bowl.
  • Shake dressing one more time before removing the lid and pouring over the salad. You can use tongs or two spoons to work the dressing in but it is best when you massage in with your hands to work the dressing into all crevices of the kale.
  • Once dressing has been worked into the cabbage and kale, add the toasted nuts and orange pieces and gently fold in. Serve immediately.

Video

Notes

To toast pecans: You can do this 3 ways 1) in a small skillet over low heat, stir pecans as they toast (takes 5-7 mins). 2) In 325-350° F preheated oven, toast for about 5 minutes. 3) In microwave, place pecans in a dish and microwave on high for about 45 seconds to 1 minute. With all toasting methods, watch nuts closely as they burn quickly.
To make ahead: Dressing and salad can be prepared ahead of time. Dressing will keep in the refrigerator 5-7 days. If refrigerated, bring to room temperature before shaking and using since the oil will become solid and dressing will be thick when cold. Kale, cabbage and nuts can be prepped in advance as well but I recommend freshly peeling the mandarins within 1 hour of serving time so that they don't dry out.
Substitution for the shallot: Shallot works best since it has less bite but you can sub red or yellow onion. If using onion, let the prepared dressing rest for 10 minutes or so before shaking again and pouring over the salad. This will let the onion mellow and take some of the bite out. You can also replace with1/2 tsp. onion powder.
Substitution for garlic: 1/4 tsp. garlic powder
Adding orange zest: If you want more orange flavor, you can add 1 Tbsp. of orange zest to the dressing. 
Leftovers: Salad is best within 1 hour of being tossed in dressing but leftovers are find to eat the next day. Just cover and refrigerate.  
 

Nutrition

Calories: 165kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 182mg | Potassium: 247mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2118IU | Vitamin C: 46mg | Calcium: 57mg | Iron: 1mg