This kale salad recipe features the sweetest seasonal oranges, crunchy toasted almonds and a light Dijon vinaigrette. Plus, 5 of my favorite salad recipe ideas!
When people hear the term “healthy eating”, salads are typically the first things that pop to mind. “Ugh, rabbit food,” they say. That’s understandable, considering that the first healthy food craze a couple of decades ago focused on iceberg lettuces and seemingly bizarre grains from far away places. “What is this quinoa stuff, anyways?”
These days, we’re pretty well versed in the benefits and versatility of quinoa and other whole grains, and have embraced greens such as kale, arugula and endive.
It turns out that salads don’t have to just be a plate of watery lettuce, topped with a few pieces of tomatoes and cucumbers. Using fresh, seasonal produce, they can become something so much more. Dare I say they become something we actually crave?
This kale salad, topped with orange segments and toasted almonds, and tossed with a light Dijon vinaigrette is something that can be whipped up in a matter of minutes. I made this salad for a guest post on my friend, Lauren’s blog to help out while she is recovering from a hospital stay. You can find the full recipe for the kale salad at Lauren Kelly Nutrition (and scroll down to the bottom of this post for the nutritional information and Weight Watchers SmartPoints). And while you’re there, be sure to take a look around at the fantastic lineup of healthy recipes on Lauren’s blog!
But why stop at this kale salad? Let’s dive right into five of my favorite salads here on Cookin’ Canuck:
For the recipe => Arugula Salad with Roasted Tomatoes & Pasta
For the recipe => Shrimp, Hearts of Palm, Cucumber & Tomato Salad
For the recipe => Grated Cauliflower Salad with Ginger Lime Dressing
For the recipe => Sushi Salad with Wasabi Soy Dressing
For the recipe => The Ultimate Summer Salad with Dill Buttermilk Dressing
Kale & Orange Salad with Toasted Almonds
Ingredients
The salad:
- 4-5 large kale leaves stems removed leaves chopped (about 5 cups)
- 3 oranges any kind
- ¼ cup slivered almonds toasted
The Dressing:
- ¼ cup freshly squeezed orange juice
- 2 teaspoons Dijon mustard
- 1 teaspoons agave nectar or honey if not vegan
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons extra virgin olive oil
Instructions
- For the instructions, head to Lauren Kelly Nutrition.
Notes
Nutrition
Taylor @ Food Faith Fitness says
Oh delish! This salad look so refreshing 🙂 I could go for one of these lovelies today!
Elaine @ Flavour and Savour says
Oh wow! This is a perfect way to take advantage of all that specialty citrus fruit that’s available now. Love it!
C. Marie says
This tasty-looking salad has me eager to head over to my farmers’ market and pick up some kale! Love the combination of ingredients.
naleśniki says
This looks amazing! Can’t wait to try it. Pinning it now!