Kale Citrus Salad with Goat Cheese

January 24, 2018

Kale Citrus Salad with Goat Cheese

Kale Citrus Salad with Goat Cheese

A yummy kale salad that works as a side dish or add grilled chicken for a light entre. 


For the dressing:

  • 2 tablespoons fresh orange juice
  • 1½ tablespoons white balsamic vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste

For the salad:

  • 1 bunch kale, tough stems removed and leaves chopped or torn (about 8 cups)
  • 1 large navel orange or (4) clementines peeled, then sliced widthwise and cut into triangles
  • 2 green onions, both white and green parts, sliced
  • 3 ounces crumbled goat cheese
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pepitas* or pecans


Prepare the dressing:

  1. Place the orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.

Prepare the salad:

  1. Place all ingredients in a large bowl. Add the desired amount of dressing and toss to coat. Serve and enjoy!

Recipe Notes:

  • *I purchased pre-toasted pepitas in the refrigerated section of my supermarket. You can also purchase them raw and toast them on a rimmed baking sheet in a 350 degree oven for about 5-10 minutes or until fragrant.


Yields 4-6 servings

256 calories / serving

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