There’s something about the fresh, bright flavors in this Kale Orange Salad with Toasted Almonds Recipe that just lifts your spirits and wakes up your taste buds. It’s a delicious mix of crunchy kale, juicy oranges, creamy goat cheese, and toasted almonds all tied together by a zesty dressing — making it a winter salad you’ll keep coming back to.

A white plate holds a fresh salad with three main layers: the base is bright green chopped kale leaves, spread evenly. On top are scattered bright orange mandarin slices and darker red blood orange slices, evenly placed around the kale. The final layer includes toasted almond slices and white crumbles of cheese scattered over the salad. The plate is set on a white marbled surface with a dark purple cloth partially visible nearby. 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 Orange Salad with Toasted Almonds Recipe
Top Tip
How to Serve Kale Orange Salad with Toasted Almonds Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kale Orange Salad with Toasted Almonds Recipe

Why You'll Love This Recipe

Honestly, this kale orange salad quickly became one of my go-to dishes when I crave something refreshing yet hearty in winter. The way the citrus brightens up the earthy kale with crunchy almonds and a creamy touch from goat cheese? Pure magic.

Bright Flavor Combo: The mix of tangy citrus and rich goat cheese makes every bite exciting.
Nutritious Ingredients: Loaded with vitamins, fiber, and healthy fats to keep you energized.
Simple to Throw Together: Takes just about 15 minutes, perfect for busy days or last-minute dinner guests.
Versatile & Seasonal: Easily swaps in other oranges or nuts depending on what’s fresh and what you love.

A wide white bowl holds a fresh salad with three main layers: a base layer of dark green chopped kale, a middle layer of brightly colored orange and deep red citrus slices scattered evenly, and a top layer of sprinkled light brown almond slices along with small white chunks of cheese. The bowl rests on a white marbled surface with a dark purple cloth to the right and two wooden spoons lying nearby. Some almond slices and green kale bits are scattered on the surface around the bowl. The background is dark, making the colors of the salad bright and fresh photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad’s ingredients come together with such balance — the kale gives sturdy green body, the oranges deliver juicy sweetness and acidity, almonds add crunch and nuttiness, while goat cheese adds a creamy crumbly finish. Here’s why each star shines:

Flat lay of a bunch of fresh curly kale with thick ribs removed and thinly sliced, a small mound of toasted sliced almonds, a small pile of sliced green onions, crumbled goat cheese scattered loosely, a blood orange peeled and sliced into halved rounds showing vibrant red segments, two peeled mandarin orange segments arranged neatly, small white ceramic bowls each containing white balsamic vinegar, extra virgin olive oil, fresh orange juice, dijon mustard, and honey, a few whole uncracked white eggs with clean shells, a small pile of sea salt crystals on a white ceramic dish, all ingredients arranged in perfect symmetry 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: Holds up well to the dressing without wilting and has a great texture after massaging or slicing thinly.
Sliced Almonds: Toasting them awakens their flavor and gives a lovely crisp contrast to the soft ingredients.
Green Onions: A mild onion flavor that adds fresh brightness and a little bite.
Goat Cheese: Its tangy creaminess pairs beautifully with sweet citrus notes.
Blood Orange & Mandarin Oranges: Blood oranges bring vibrant color and tartness while mandarins add sweet juiciness.
White Balsamic Vinegar: Provides acidity without overpowering the citrus flavors.
Extra Virgin Olive Oil: Rich and smooth, it brings everything together in the dressing.
Fresh Orange Juice: Boosts the citrus zing in the dressing for a lively finish.
Sea Salt: Just the right touch to balance and enhance flavors.
Dijon Mustard: Gives a subtle tang and helps emulsify the dressing beautifully.
Honey: Adds just enough sweetness to round out the dressing’s tartness.

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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 love tweaking this salad depending on what’s in my fridge or what flavors I’m craving. It’s such a flexible base that you can really customize the citrus or cheese for your taste or dietary needs.

Variation: I’ve swapped blood oranges for grapefruit when I want something a little more tart, and it’s still fantastic.
Dairy-Free: Try vegan feta or omit the cheese altogether and maybe add extra toasted nuts for richness.
Nut-Free: Sunflower seeds or pumpkin seeds make a great crunchy substitute if you need to avoid almonds.
Extra Protein: Adding some grilled chicken or chickpeas turns this into a filling main dish.

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

Step 1: Prepare the Kale

First, I remove the thick ribs from the curly kale and thinly slice the leaves—this makes it easier to chew and lets the dressing cling really well. Sometimes I like to massage the kale gently with a pinch of salt for a minute to soften it up even more without losing its structure.

Step 2: Make the Vinaigrette

Whisk together white balsamic vinegar, olive oil, fresh orange juice, sea salt, Dijon mustard, and honey until the dressing is smooth and emulsified. This fresh, zesty dressing really brightens the whole salad. I chill it for a bit before tossing with the greens for extra crispness.

Step 3: Toast the Almonds

While the dressing chills, toast the sliced almonds in a dry skillet over medium heat. Keep an eye on them and stir frequently—they go from golden to burnt quickly! When they start smelling nutty and turn light brown, take them off the heat and let them cool. This step adds that irresistible crunch and toasty flavor.

Step 4: Assemble the Salad

Into a large bowl, add the kale, half the toasted almonds, half the sliced green onions, and the mandarin segments. Pour over the vinaigrette and toss everything well to make sure the kale gets evenly coated. Then, top with the remaining almonds and green onions, arrange the blood orange halves on top, sprinkle with crumbled goat cheese, and you’re ready to serve.

Top Tip

Over the years, making this Kale Orange Salad with Toasted Almonds Recipe taught me the importance of balancing textures and timing. Here are a few tips that helped me get it just right every time.

Massaging Kale: It softens kale’s tough texture and makes the salad less bitter—don’t skip it.
Toast Almonds Just Right: Watch closely and stir frequently—burnt almonds ruin the flavor.
Chill Dressing: Letting the vinaigrette rest helps the flavors mellow and blend perfectly.
Add Cheese Last: Toss goat cheese on top just before serving to keep it fresh and creamy.

How to Serve Kale Orange Salad with Toasted Almonds Recipe

Garnishes

I often sprinkle a little extra lemon zest or a handful of pomegranate arils on this salad for holiday meals—they add a fresh sparkle and vibrant color that really wow guests. Another favorite is a drizzle of good-quality aged balsamic vinegar on top for a sweet tangy finish.

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a warm vegetable lentil stew. For casual lunches, I’ll serve it alongside a crusty baguette with softened butter. The brightness of the salad cuts through rich sides and keeps the meal balanced.

Creative Ways to Present

One time for a holiday brunch, I layered the kale orange salad in a clear trifle bowl—letting the colorful layers show through. It was not only stunning on the table but also really fun to dig into. You can also serve this salad on individual plates garnished with a sprig of fresh mint or basil for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps best if you store the kale salad and dressing separately. Toss them just before serving so the kale stays crisp. I keep any extra goat cheese and almonds on the side to maintain their texture.

Freezing

I don’t recommend freezing this salad because the fresh oranges, kale texture, and dressing don’t freeze well. It’s best enjoyed fresh within a day or two.

Reheating

This salad is best served cold or at room temperature, so no reheating necessary. If you want to use leftovers, just let it sit out a few minutes after taking it from the fridge to let flavors come alive again.

Frequently Asked Questions:

Can I use regular oranges instead of blood oranges in this recipe?

Absolutely! The recipe originally suggests blood oranges for their vibrant color and slightly richer flavor, but navel or other sweet oranges work just fine—they'll keep the bright citrus taste you want.

How do I make this kale orange salad vegan?

You can swap goat cheese for a plant-based cheese alternative or simply leave it out. Consider adding extra toasted nuts or seeds to keep that satisfying richness.

What’s the best way to prepare kale for this salad?

Remove thick ribs and slice thinly for easier eating. Massaging the kale with a pinch of salt can soften it if you prefer a tender texture without losing any crunch.

Can I prepare this salad ahead of time?

Yes! Prepare all components separately and combine just before serving to maintain crispness and freshness, especially with the greens and dressing.

Final Thoughts

Making this Kale Orange Salad with Toasted Almonds Recipe feels like giving yourself a little gift—bright flavors, amazing textures, and so good for you. I hope you enjoy it as much as I do, whether it’s a weekday lunch or part of a festive spread. Give it a try—you might find yourself craving it again and again.