Kale Citrus Salad with Goat Cheese
January 24, 2018
Kale Citrus Salad with Goat Cheese
A yummy kale salad that works as a side dish or add grilled chicken for a light entre.
Ingredients:
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
Directions:
Prepare the dressing:
- 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:
- 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
