Kale Salad with Citrus Dressing and Toasted Almonds

Can we chat? Specifically, can we talk about a kale salad—one that’s massaged until tender and piled high with toppings so flavorful you’ll barely notice the greens? This vibrant bowl is dressed with a lemon-and-orange honey vinaigrette you can shake up in a jam jar, then scattered with cheese, avocado, citrus slices and seeds. All simple ingredients, easy to assemble, and perfect for meal prep.

Easy Kale Salad
Like this recipe? Pin it to your Salad or Sides pinboard!

This kale salad delivers everything you want from a greens dish: sturdy leaves that hold up to dressings, bright citrus notes, creamy avocado and salty feta, plus crunchy seeds for texture. It doesn’t taste like a basic salad—more like a composed bowl loaded with tasty bits that happen to rest on a bed of massaged kale. Because kale is hearty, this recipe is ideal for making ahead and for weekly meal prep.

Ingredients needed for Easy Kale Salad

1. Curly kale (see notes on massaging)
2. Wild rocket (arugula)
3. Blood oranges (when in season)
4. Regular oranges
5. Lemon
6. Olive oil
7. Dijon mustard
8. Honey
9. Avocado
10. Seed mix (e.g., pumpkin, sunflower, sesame)
11. Feta or a similar salad cheese

Massaging Kale

Kale can be tough and fibrous, so massaging softens the leaves and makes them more pleasant to eat. The process takes about three minutes and makes a noticeable difference.

• Wash and dry the kale, removing any large stems. (Pre-chopped bags of curly kale often arrive stem-free.)
• Rub a little olive oil between your hands, then grab handfuls of kale and gently rub the oil into the leaves. The kale will become glossy and shrink slightly. Near the end, sprinkle with sea salt and a squeeze of lemon juice.
• If you prefer not to use oil, simply massage the leaves with lemon juice instead until they soften.

Kale Salad Step By Step

• Massage the kale and place it in a large bowl along with the rocket; set aside while you make the dressing.
• Add the dressing ingredients (olive oil, honey, Dijon, orange juice, lemon juice) to a clean, dry jam jar and shake vigorously to emulsify. Initially the oil and juice may separate, but a good shake will combine them.
• Toss the dressing with the kale and rocket to coat the leaves evenly.
• Arrange toppings—sliced oranges and blood oranges, avocado, crumbled feta, and seed mix—over the dressed greens, and drizzle with any remaining dressing.

Possible Variations

• Add cooked chicken or smoked salmon for extra protein.
• Include additional fresh vegetables such as cucumber, carrot ribbons, radish or broccoli florets.
• Toss in marinated ingredients like sun-dried tomatoes or artichoke hearts.
• Mix in beans or pulses like chickpeas or kidney beans to bulk it up.

Make-Ahead Kale Salad

This salad is very make-ahead friendly. Massage the kale and assemble the toppings in advance, but wait to add the dressing until just before serving to keep everything crisp. Store leftovers in an airtight container in the fridge.

And there you have it: a winter-friendly, craveable kale salad that proves greens can be exciting. ♥

More healthy recipes from Savvy Bites

• Greek Watermelon Feta Salad

Tools used to make this Kale Salad

1. Jam jar for dressing
2. Large salad bowl
3. Salad spinner (helpful for drying the kale)

Loved this recipe?

Try more from Savvy Bites and, if you make this salad, leave a comment or pin it to your Pinterest board. Enjoy!