There’s something wonderfully bright and fresh about this Kale and Orange Salad with Honey Vinaigrette Recipe. The juicy sweetness of oranges meets the earthy crunch of kale, all brought together by a honeyed vinaigrette that just sings on your taste buds. It’s the kind of salad that feels both healthy and festive, perfect for winter and beyond.

A white bowl filled with a fresh salad layered with bright, dark green kale leaves as the base, topped with slices of deep red blood oranges and bright orange mandarin segments scattered evenly. Small white crumbles of cheese and light brown, thin almond slices are sprinkled over the top, adding texture and color contrast. The salad is garnished with small pieces of green onion, all placed on a white marbled surface with a dark purple cloth partly visible underneath. 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 Honey Vinaigrette Recipe
Top Tip
How to Serve Kale and Orange Salad with Honey Vinaigrette Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kale and Orange Salad with Honey Vinaigrette Recipe

Why You'll Love This Recipe

I first tried this salad on a chilly December afternoon, and the bright flavors instantly lifted my spirits. What’s great about this Kale and Orange Salad with Honey Vinaigrette Recipe is how it makes kale shine instead of feeling like a boring side dish. You’re about to discover how easy it is to balance texture and flavor in one bowl.

Bursting with Flavor: The combination of sweet oranges, tangy vinaigrette, and creamy goat cheese creates an irresistible flavor profile.
Nutritious Boost: Packed with kale’s vitamins, antioxidants, and fiber, this salad is as healthy as it is tasty.
Simple and Quick: You can toss this salad together in about 15 minutes — perfect for busy weeknights or last-minute guests.
Perfect for Any Occasion: Whether for a holiday spread or everyday lunch, it’s always a crowd-pleaser.

A large white bowl filled with a layered salad sits on a white marbled surface. The bottom layer is bright green chopped kale, crisp and textured. On top are scattered segments of deep red blood orange and bright orange mandarin slices, adding vibrant contrast. Small white crumbles of cheese are sprinkled evenly around, creating spots of softness. Thin, light brown almond slices are scattered over the salad, adding a crunch texture and a color shift. In the foreground, two wooden spoons lie on the white marbled surface, and a dark purple cloth is partially visible beside the bowl. The background is dark and out of focus. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad pairs some classic winter ingredients that come alive when combined. Each component adds its own special touch — I’ll share a few shopping tips so you get the best results from your Kale and Orange Salad with Honey Vinaigrette Recipe.

Flat lay of a fresh bunch of curly kale with thick ribs removed and thinly sliced, a small pile of toasted sliced almonds, a small bunch of sliced green onions, crumbled goat cheese in a small white ceramic bowl, a peeled blood orange sliced into halved rounds, peeled bright mandarin orange segments arranged neatly, small white ceramic bowls containing white balsamic vinegar, extra virgin olive oil, fresh orange juice, a small white bowl of golden honey, a small dish with Dijon mustard, and a small dish of coarse sea salt, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, 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: The sturdy, curly leaves hold up well to the dressing and offer a hearty texture; removing thick ribs makes it more tender to eat.
Sliced almonds: Toasting these adds depth and a perfect crunch contrast to the salad’s softness.
Green onions: Their mild, sweet onion flavor brightens every bite without overpowering.
Goat cheese: Adds creamy tanginess that complements the citrus and cuts through the greens.
Blood orange and mandarin oranges: Fresh citrus is the star here — blood oranges bring a gorgeous color and a slightly tart edge, while mandarins offer sweetness.
White balsamic vinegar: A gentle acidity that balances the honey’s sweetness and rounds out the dressing.
Extra virgin olive oil: Gives a smooth mouthfeel and richness to the vinaigrette.
Fresh orange juice: Intensifies those natural citrus notes for a vibrant finish.
Sea salt and Dijon mustard: The salt enhances flavors while mustard adds a subtle punch and helps emulsify the dressing.
Honey: Adds just the right touch of sweetness to tie everything together.

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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

One of the things I really love is making this salad my own each time I prepare it. Feel free to tweak the balance of sweet and tangy or swap in your favorite nuts — it’s very forgiving and adaptable.

Variation: Sometimes I add pomegranate seeds for a pop of color and an extra burst of sweetness — it’s fantastic if you want to impress guests at holiday dinners.
Dietary swap: If you prefer no cheese, adding avocado slices or a sprinkle of nutritional yeast gives creaminess without dairy.
Seasonal tweak: In late spring, I try adding fresh herbs like mint or basil to brighten the flavors even more.
More protein: Toss in some grilled chicken or crisp chickpeas for a more filling meal option.

Step-by-Step: How I Make Kale and Orange Salad with Honey Vinaigrette Recipe

Step 1: Prepare the Kale

Start by removing the thick ribs from the bunch of curly kale — this really makes chewing easier and more enjoyable. Then thinly slice the leaves into bite-sized pieces. I like to give the kale a gentle massage with my hands for about 2 minutes to soften it up before adding the dressing; it makes the texture more tender but still crisp.

Step 2: Toast the Almonds

Pop your sliced almonds in a dry skillet over medium heat and stir often until they turn golden and fragrant. Keep a close eye — almonds can burn quickly. Toasted almonds give that satisfying crunch that lifts the whole salad.

Step 3: Make the Honey Vinaigrette

Whisk together white balsamic vinegar, extra virgin olive oil, fresh orange juice, Dijon mustard, honey, and sea salt until the mixture emulsifies and looks silky. Chilling this until ready to toss helps the flavors meld beautifully.

Step 4: Assemble the Salad

In your salad bowl, combine kale, half the toasted almonds, half the green onions, and the mandarin oranges. Pour the vinaigrette over and toss gently but thoroughly to coat every leaf. Finally, top with the remaining almonds, green onions, blood orange slices, and crumbled goat cheese. Serve immediately for best freshness.

Top Tip

Over the years, I've learned a few tricks that really make this salad come to life. These small things helped me move the salad from good to something I make regularly and recommend to everyone.

Massage the kale: This simple step softens the leaves, making the salad less tough and much more enjoyable without losing that great kale texture.
Toast almonds carefully: It’s easy to go from toasted to burnt almonds quickly, so keep the heat medium and watch closely while stirring often.
Chill your dressing: Refrigerating the honey vinaigrette before mixing really helps the flavors marry and makes the salad taste brighter.
Use fresh citrus: Always choose fresh oranges over bottled juice to get that authentic, vibrant orange flavor. It makes all the difference.

How to Serve Kale and Orange Salad with Honey Vinaigrette Recipe

kale and orange salad - Serving Suggestion

Garnishes

I love finishing this salad with a few extra touches — a sprinkle of fresh cracked black pepper, maybe some extra goat cheese crumbles, or popping a few pomegranate seeds on top for color and crunch. It’s those little details that impress every time.

Side Dishes

This salad pairs wonderfully with roasted chicken, grilled fish, or even as a refreshing side to a hearty stew. For a vegetarian meal, I serve it alongside buttered quinoa or warm lentils. It’s versatile and complements so many dishes.

Creative Ways to Present

For special occasions, I sometimes serve the salad in individual clear glass bowls layered with segments of orange and kale so guests can see all the vibrant colors. Another fun presentation is wrapping the salad in crisp, large lettuce leaves as handheld bites — perfect for parties.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, keeping the dressing separate if possible to avoid sogginess. The salad stays fresh for about 2 days — after that, the kale can get a bit wilted but still tastes great tossed into wraps or sandwiches.

Freezing

This salad really doesn’t freeze well because fresh greens and citrus lose their texture and flavor. I recommend preparing it fresh whenever you want it to enjoy the best taste and crunch.

Reheating

Since this is a fresh salad, reheating isn’t typically necessary. But if you do want to warm leftovers, remove the oranges and cheese first, warm the kale very gently in a pan or microwave, then add everything back together to keep flavors fresh.

Frequently Asked Questions:

Can I use regular oranges instead of blood oranges?

Absolutely! While blood oranges add a nice color and subtle tartness, navel or other sweet oranges work beautifully — just expect a slightly different flavor.

How do I make the kale less bitter?

Massaging the kale with a little bit of salt or olive oil softens the leaves and reduces bitterness, making the salad much more enjoyable. Be sure to remove the thick stems too.

Can I prepare the vinaigrette ahead of time?

Yes! You can whisk the dressing ingredients together and store it in the fridge for up to 3 days. Just give it a quick stir or shake before using since ingredients may separate.

What if I’m allergic to nuts?

You can omit the almonds or substitute them with toasted pumpkin seeds or sunflower seeds for a similar crunch without nuts.

Final Thoughts

Honestly, this Kale and Orange Salad with Honey Vinaigrette Recipe is one of those easy recipes that feels special every time I make it. I hope you love how the fresh orange flavors brighten the hearty kale, and that the crunch from toasted almonds surprises you in the best way. Give it a try and I promise it’ll become one of your go-to salads for both weeknights and celebrations!