Name: Kale and Orange Salad with Toasted Almonds Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 bunch curly kale (about 9 oz), thick ribs removed, thinly sliced (about 6 cups); 2/3 cup sliced almonds, toasted; 1/3 cup sliced green onions; 3 oz goat cheese, crumbled; 1 blood orange, peeled and sliced into rounds then halved (navel orange can be substituted); 2 mandarin oranges, peeled and segmented; 3 Tbsp white balsamic vinegar; 3 Tbsp extra virgin olive oil; 2 Tbsp fresh orange juice; 1/2 tsp sea salt (do scant if using table salt); 1 1/2 tsp Dijon mustard; 1 tsp honey

There’s something truly refreshing about the mix of crisp kale and bright oranges in this Kale and Orange Salad with Toasted Almonds Recipe. It’s a vibrant, colorful salad that wakes up your taste buds with every bite and feels like sunshine on a plate during those chilly winter months.

A white bowl filled with a fresh salad shows a base layer of dark green kale leaves with a slightly rough texture. On top, bright orange mandarin slices and rich red blood orange segments are spread evenly, adding vibrant color. Scattered throughout are small white dollops of cheese with a soft, crumbly texture. Thin toasted almond slices and whole almonds with a light brown color are sprinkled all over, adding crunch. The bowl sits on a white marbled surface with some almonds and kale leaves scattered nearby, and a dark purple cloth partially visible at the top photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kale and Orange Salad with Toasted Almonds Recipe
Top Tip
How to Serve Kale and Orange Salad with Toasted Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kale and Orange Salad with Toasted Almonds Recipe

Why You'll Love This Recipe

This salad quickly became one of my favorite go-to dishes when I want something light yet packed with flavor. The combination of crunchy kale, juicy citrus segments, and toasted almonds creates a balance that’s hard to beat—and making it only takes about 15 minutes!

Bright & Nourishing: The kale and oranges provide loads of vitamins and minerals, perfect for staying healthy during winter.
Textural Contrast: Crunchy toasted almonds and creamy goat cheese add layers of texture that bring this salad to life.
Simple Yet Elegant: It’s a stunning side that’s quick enough for weeknights but fancy enough for holiday meals.
Fresh & Homemade Dressing: The tangy white balsamic vinaigrette with a hit of honey perfectly ties everything together.

A large white bowl sits on a white marbled surface, filled with a fresh salad. The bottom layer is dark green kale leaves, chopped finely creating a textured base. On top are bright orange slices of citrus fruit and dark red blood orange wedges, scattered evenly around. Small white chunks of cheese are placed throughout, adding contrast. Thin, light brown almond slices are sprinkled all over the salad, adding crunchy detail. In the foreground, two wooden spoons rest on the white marbled surface, with a few stray almond slices and kale pieces nearby. A dark purple cloth is partially visible behind the bowl. The background is black and blurred. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Kale and Orange Salad with Toasted Almonds Recipe plays a role in balancing flavors and textures. From the hearty kale base to the juicy, sweet citrus and crunchy nuts, you get a full sensory experience in every forkful.

Flat lay of fresh curly kale leaves with thick ribs removed and thinly sliced, two whole uncracked eggs with clean shells (even though eggs aren't listed in this recipe, omit to follow rules), sliced toasted almonds piled neatly, thinly sliced green onions arranged in a small heap, creamy crumbled goat cheese in a small white ceramic bowl, bright blood orange peeled and sliced into halved rounds, peeled mandarin orange segments arranged beside, three small white ceramic bowls containing white balsamic vinegar, extra virgin olive oil, and fresh orange juice, alongside tiny amounts of dijon mustard and honey each in separate small white bowls, and a pinch of sea salt displayed simply on the white marble surface, all ingredients fresh and natural, perfectly balanced and symmetrically arranged, no packaging, no utensils, flat lay photography style taken with an iPhone under soft natural light, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Curly kale: Thick ribs removed and thinly sliced for easy eating and a tender bite that still holds up to the dressing.
Toasted sliced almonds: Adds crunch and a toasty, nutty flavor that complements citrus beautifully.
Sliced green onions: A mild onion flavor that gives a bit of sharpness without overpowering.
Goat cheese: Creamy and tangy, it melts into the salad for a luscious contrast to the crisp kale.
Blood orange: Offers a dramatic color and a slightly tart, sweet note—navel oranges work well as a substitute.
Mandarin oranges: Sweet and juicy, they soften the kale's earthiness perfectly.
White balsamic vinegar: Light and slightly sweet, it brightens the dressing without overwhelming the other flavors.
Extra virgin olive oil: Smooth and rich, it binds the dressing ingredients and coats the greens beautifully.
Fresh orange juice: Adds fresh citrus punch and helps bring all the dressing elements together.
Sea salt: Enhances flavor and balances the sweetness and acidity in the dressing.
Dijon mustard: Brings a subtle heat and emulsifies the dressing for perfect consistency.
Honey: Provides just enough sweetness to mellow the tang of vinegar and mustard.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often switch up this Kale and Orange Salad with Toasted Almonds Recipe depending on what I have on hand or the season. You’ll find it’s very forgiving and easy to personalize without losing its delicious essence.

Variation: I sometimes swap the goat cheese for feta or shaved Parmesan if I want a sharper, saltier flavor. It’s great both ways!
Make it vegan: Try replacing the cheese with toasted pumpkin seeds or avocado for creaminess without dairy.
Seasonal swap: In summer, I use blood orange and grapefruit to keep that refreshing citrus vibe but with a twist.
Extra crunch: Toasted walnuts or pecans are a lovely alternative if almonds aren’t your first pick.

Step-by-Step: How I Make Kale and Orange Salad with Toasted Almonds Recipe

Step 1: Prepare the Kale Like a Pro

Start by washing your curly kale thoroughly. Remove those thick ribs because they’re tough and not fun to eat. Then, thinly slice the leaves—you'll get about 6 cups from one bunch. Taking your time here means your salad will be tender and easy to chew, which matters because raw kale can be tough if left in big chunks.

Step 2: Toast the Almonds to Bring Out Their Best

Heat a dry skillet over medium heat and add your sliced almonds. Swirl them around frequently until they turn golden brown and smell nutty—usually about 3-5 minutes. Be careful not to burn them! Toasting the almonds enhances their flavor and adds a lovely crunch that contrasts with the kale's sturdiness.

Step 3: Whisk Together the Lively Vinaigrette

In a bowl, whisk the white balsamic vinegar, extra virgin olive oil, fresh orange juice, sea salt, Dijon mustard, and honey until emulsified. Chill the dressing a bit if you can—it helps the flavors meld and keeps the salad fresh. You’ll want that balance of tang, sweetness, and smooth richness to brighten everything up.

Step 4: Build Your Salad with Care

In a large bowl, combine half the toasted almonds, half the sliced green onions, mandarin orange segments, and chopped kale. Pour the vinaigrette over the salad and toss thoroughly to coat. Then, gently top with remaining almonds and green onions, arrange blood orange halves on top, sprinkle crumbled goat cheese, and serve immediately for the best texture.

Top Tip

After making this salad countless times, I’ve learned a few tricks that really make a difference in both flavor and texture. These small touches help you get the most out of the ingredients and make your salad shine.

Massage the kale: If you prefer a softer kale texture, give the leaves a gentle massage with a pinch of salt and a little olive oil before adding the dressing—it helps break down toughness.
Toast almonds just before serving: Doing this keeps them crisp and prevents sogginess if the salad sits a little while.
Use fresh citrus: Freshly peeled and segmented oranges have a juicier, brighter flavor than pre-packaged citrus—you’ll notice the difference!
Don’t overdress: Start with half the vinaigrette and toss; add more as needed so the salad brightens without getting soggy.

How to Serve Kale and Orange Salad with Toasted Almonds Recipe

Kale and Orange Salad - Serving Suggestion

Garnishes

I often sprinkle a little extra toasted almond slices on top just before serving for crunch and a fresh handful of chopped fresh herbs like mint or parsley for a pop of color and flavor. A drizzle of extra olive oil over the goat cheese is also lovely.

Side Dishes

This salad pairs beautifully with roasted chicken or baked salmon because the citrus notes complement those proteins so well. Sometimes I also serve it alongside warm grains like farro or quinoa for an extra nourishing meal.

Creative Ways to Present

For holidays or dinner parties, I like to arrange the salad in a large shallow bowl with the blood orange slices layered around the edges for a festive look. Serve with extra almonds and goat cheese on the side so guests can customize their portions.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad without the goat cheese and blood orange slices to avoid sogginess. Keep almonds separate too. Store the kale salad with dressing in an airtight container in the fridge—it holds nicely for a day or two.

Freezing

This salad doesn’t freeze well due to the fresh citrus and kale texture. I usually make it fresh to enjoy all the elements at their best.

Reheating

Since it’s a fresh salad, I don’t reheat leftovers. Instead, I eat the leftovers cold or at room temperature and add fresh citrus or a drizzle of olive oil if it feels a little dry.

Frequently Asked Questions:

Can I use other types of kale for this salad?

Absolutely! Curly kale is traditional here because of its texture, but you can use Tuscan (Lacinato) kale or baby kale. Just adjust slicing thinly to keep it tender and enjoyable.

What’s the best way to peel and segment the oranges?

To segment citrus, first peel away the skin, then carefully cut along the membranes to release the segments without pith. This technique is called supreming and results in beautiful, juicy orange pieces perfect for salads.

Can I prepare the dressing ahead of time?

Yes! You can mix the vinaigrette up to two days in advance and keep it refrigerated in an airtight container. Just whisk again before using to recombine ingredients.

What can I substitute for goat cheese?

If goat cheese isn’t your favorite, fresh feta or ricotta salata works nicely. For a dairy-free option, try toasted seeds or slices of ripe avocado for creaminess.

Final Thoughts

This Kale and Orange Salad with Toasted Almonds Recipe holds a special place on my table because it’s both comforting and exciting—a true reminder that healthy food can be anything but boring. I hope you enjoy making and sharing it as much as I do; once you get your knife skills down for the oranges and master that vinaigrette, this salad will become one of your favorites too.