Vegan Kale Salad with Citrus Dressing

Vegan kale salad with citrus dressing in a bowl and fork

Surprise, surprise, I’m posting another yet another kale salad recipe.  I now have 19 kale recipes on the blog with the addition of this salad. I think I may have a serious problem/addiction here, what do you think?  I mean here’s a girl who didn’t even know what kale was 4 years ago and now it’s become a total staple in my house. My weekly grocery list always consists of the staples such as eggs, milk, bread, lemons, kale, oh, and we can’t forget quinoa, because that’s become another addiction of mine, but not as bad, as I only have 6 quinoa recipes on the blog.

This salad recipe was passed onto me by my sweet girlfriend Amber.  She heard through the grapevine that I was a bit of a kale addict, so she wanted to introduce me to her personal favorite salad.  She came over for dinner one night, along with my friend Kimber, (who by the way made these amazing pomegrante cosmos) and made this salad up which I paired with my rosemary skillet chicken and rosemary and sea salt popovers.  It was such an amazing dinner, and we we’re all part of the clean plate club that night.  This is such a simple and fresh salad, and it’s so different from my other kale salads, as it doesn’t have any cheese in it.   We all know how much I love cheese, but I don’t miss it in this salad at all because the nuts, fennel and oranges really give this salad some flavor.  I would say that this salad falls under the “mommy” category though, as I made it up one night for my kids and they we’re not fans. They did appreciate the oranges in it though!  My kids tend to like kale salads that have cheese as a key ingredient, so I tend to make this one up just for me, as it’s a great salad to bring to work.

I’ve made this salad a few times and you can really make it your own.  I’ve used both oranges and tangerines as the base in the dressing, and it tastes great either way.  You could even try using a grapefruit as the base, though I haven’t tried it yet, but I bet it would be great.  I’ve also used sliced radishes and hazelnuts in leiu of the almonds and fennel. You can even make this salad a meal by topping it off with some sliced chicken or tofu. 

Vegan kale salad with citrus dressing in a bowl and fork

 vegan kale salad with citrus dressing:

serves 4

  • 1 bunch of lacinato/dinasour kale, de-stemmed, thinly sliced – to see how to de-stem and thinly slice kale click here
  • 1-2 blood oranges, tangerines or oranges, peeled and segments sliced in half – I used both a blood orange and tangerine 
  • 1/4 cup toasted almonds or hazelnuts
  • 1 medium fennel bulb, halved, cored, and sliced thin – You can also use radishes here as well
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon champagne vinegar
  • 3 1/2 tablespoons freshly squeezed orange or tangerine juice – you can get this from 1 orange or tangerine
  • 1/2 teaspoon Dijon mustard
  • Optional – sliced avocado tastes great on this salad as well

Let’s begin by toasting up the almonds.  You can toast up the almonds ahead to time to save a step.  Just store them in covered container till you’re ready to use them.  To toast them, just put some sliced raw almonds in a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color. Reserve them to the side.

Toasting sliced almonds in a pan on the stove.

Now it’s time to prep the rest of the ingredients. Wash, de-stem and thinly slice your kale. If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale, or you can watch the beginning part of my lacinato kale salad video for instructions as well. This video has really helped my readers easily understand how to de-stem kale quickly over the sink.

Juice up your orange or tangerine into a small bowl, wash, halve, core and thinly slice up your fennel bulb (I show you how to core and slice a fennel bulb in this recipe) and peel and slice your blood orange.  Get out a measuring cup or small bowl and add 2 tablespoons olive oil, 1 tablespoon champagne vinegar,  3 1/2 tablespoons freshly squeezed orange juice and the 1/2 teaspoon Dijon mustard.  Whisk well to combine the dressing.

Ingredients for vegan kale salad with citrus dressing.

 Put your sliced kale into a salad bowl, pour the dressing over the kale and massage the dressing into the kale.  Make sure to massage it well so that all the kale absorbs the dressing.  When I say massage your kale, I literally mean get your hands in there and massage it, like your giving a massage. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor.  Massage the kale until it’s about half of its original size.

Add to the kale, the blood oranges and or tangerines, sliced fennel and toasted almonds.  Toss to combine.

Vegan kale salad with citrus dressing in wooden bowl

This salad tastes great day two, so don’t fret if there are leftovers.

Vegan kale salad with citrus dressing in a bowl and fork

If you’re a fan of kale salads or kale in general, then check out my kale page. I have 19 items on there, so I’m sure you’ll find some other recipes to enjoy.

Below is my absoulte favorite kale salad.  I make it at least twice a week and it has turned kale haters into kale lovers.  The dressing is so simple and requires only pantry ingredients.
 
Lacinato kale salad
 
Here’s another great vegan kale salad that was actually the first salad that I posted on my blog.
 
Kale cranberry apple and toasted almond salad
With love Jackie

Vegan Kale Salad with Citrus Dressing

0 from 0 votes
Recipe by Jackie
Servings

4

servings

    Ingredients

    • 1 bunch of lacinato/dinasour kale, de-stemmed, thinly sliced - to see how to de-stem and thinly slice kale click here

    • 1-2 blood oranges, tangerines or oranges, peeled and segments sliced in half - I used both a blood orange and tangerine

    • ¼ cup toasted almonds or hazelnuts

    • 1 medium fennel bulb, halved, cored, and sliced thin - You can also use radishes here as well

    • 2 tablespoons extra-virgin olive oil

    • 1 tablespoon champagne vinegar

    • 3½ tablespoons freshly squeezed orange or tangerine juice - you can get this from 1 orange or tangerine

    • ½ teaspoon Dijon mustard

    • Optional - sliced avocado tastes great on this salad as well

    Directions

    • Let’s begin by toasting up the almonds. You can toast up the almonds ahead to time to save a step. Just store them in covered container till you’re ready to use them.

    • To toast them, just put some sliced raw almonds in a dry skillet set over medium heat, and swirl them around in the pan for a few minutes until they become golden brown in color. Reserve them to the side.

    • Now it’s time to prep the rest of the ingredients.

    • Wash, de-stem and thinly slice your kale. If you’re not sure how to de-stem and slice kale then you can check out my post on how to de-stem and thinly slice kale, or you can watch the beginning part of my lacinato kale salad video for instructions as well. This video has really helped my readers easily understand how to de-stem kale quickly over the sink.

    • Juice up your orange or tangerine into a small bowl, wash, halve, core and thinly slice up your fennel bulb (I show you how to core and slice a fennel bulb in this recipe) and peel and slice your blood orange.

    • Get out a measuring cup or small bowl and add 2 tablespoons olive oil, 1 tablespoon champagne vinegar, 3½ tablespoons freshly squeezed orange juice and the ½ teaspoon Dijon mustard. Whisk well to combine the dressing.

    • Put your sliced kale into a salad bowl, pour the dressing over the kale and massage the dressing into the kale. Make sure to massage it well so that all the kale absorbs the dressing. When I say massage your kale, I literally mean get your hands in there and massage it, like your giving a massage. When you massage kale, not only does it absorb the dressing, but it also breaks down the kale almost like when it’s cooked, and takes away any bitter flavor. Massage the kale until it’s about half of its original size

    • Add to the kale, the blood oranges and or tangerines, sliced fennel and toasted almonds. Toss to combine.

    • This salad tastes great day two, so don't fret if there are leftovers.

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      16 thoughts on “Vegan Kale Salad with Citrus Dressing”

      1. just for the record… there is no such thing as too many kale salad recipes , I’m making a Caesar kale salad tonight :o) This looks delicious! XO Kathy

      2. That’ s so funny , we didn’t know anything about kale either-until 2 years ago! And now we make smoothies, salads and soups with this vegetable we never heard of growing up. Amazing, right?

      3. You are the kale queen! And that’s a good thing. Kale is one of those things I’m always needing inspiration for…and you are for sure my go-to resource for it!

      4. Over here in The Netherlands kale is eaten a lot. But everyone makes only one dish: cooked together with potatoes and then mashed together. It is only eaten in winter. A kale salad sounds totally weird to me but I just might give it a try. I am in for new things!

        1. Hi Niki! You have to try a raw kale salad. When you massage the kale with the dressing, it totally breaks the kale down like it is when it’s cooked and it doesn’t taste like kale at all. Try my lacinato kale salad first, and better yet, watch the video as you will learn how to pick the best kale, de-stem and thinly slice the kale. It’s chock-full of great info! I hope you try a raw kale salad and love it. You can then set a new trend there in the Netherlands 🙂 xoxo, Jackie

      5. i love your kale recipes! Keep them coming. You are the reason we even eat kale now and thus are eating healthier:)))) at times of course! LOL! Hope you are doing well and i love the citrus dressing you paired with this. I could see using it on just about anything

      6. Pingback: A deliciously light and naturally sweet kale salad | Mermaid's tresses

      7. Thank you Marin Mama for this delicious, nutritious salad recipe. Inspired to use the lacinato kale, fennel and Cara Cara oranges from my organic produce delivery this week, and added the avocado. Really enjoyed this and will make another batch this week to share with friends who are recuperating from a surgery.

        1. Hi Beth! thank so much for jumping on and taking the time to leave such a thoughtful comment. I really appreciate it! I’m so happy you enjoyed the salad and to be honest, you reminded me I had this salad on my blog as I totally forgot about it. I mean it’s citrus season, so a great salad to make and enjoy now! Thanks Beth 🙂 xoxo, Jackie

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