Go Back
4.5 from 2 votes
This Kale & Orange Salad with Toasted Almonds from Cookin' Canuk is packed with vitamins, nutrients and tons of flavor!
Kale & Orange Salad with Toasted Almonds
Servings: 4 servings, 1 1/2 cups each
Author: Dara from Cookin' Canuck
  • Salad:
  • 4-5 large kale leaves stems removed, leaves chopped (about 5 cups)
  • 3 oranges any kind
  • ¼ cup slivered almonds toasted
  • Dressing:
  • ¼ cup freshly squeezed orange juice
  • 2 teaspoons Dijon mustard
  • 1 teaspoon agave nectar or honey if not vegan
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 3 tablespoons extra virgin olive oil
  1. Place the kale in a colander and massage in warm running water until tender, about 2 minutes.
  2. Peel and cut the oranges into segments (see How to: Segment an Orange)
  3. In a large bowl, combine the kale, orange segments and toasted almonds.
  4. Toss gently with the dressing. Serve.
  5. The dressing:
  6. In a small bowl, whisk together the orange juice, Dijon mustard, agave nectar (or honey), salt and pepper.
  7. While whisking, slowly pour in the olive oil until combined.