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Cara Cara Orange and Kale Salad

Yield
Servings
Prep time
15 mins
Course
Salads
Special Diets
Vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free | Soy-free
Source

Loosely adapted from www.spoonforkbacon.com.

Description

This is a cheery, filling salad, full of texture and bursts of flavor. A bonus is that it's a snap to prepare.

Ingredients

1⁄2 shallot (finely minced)
1 clvgarlic (finely minced)
1 Thoney
1 tDijon mustard
3 Tchampagne vinegar (or good white wine vinegar)
1⁄2 colive oil
  salt
  pepper
6 ckale (washed and dried, stemmed and chopped)
3 Cara Cara oranges (sliced in half, segments removed)
1⁄2 calmonds (raw or dry-roasted, roughly chopped)
1⁄2 cManchego cheese (grated)

Instructions

In a small bowl, whisk together the shallot, garlic, honey, mustard, and vinegar. While whisking, slowly drizzle in the olive oil and whisk until emulsified. Season to taste with salt and pepper.

Place the kale in a large bowl. Drizzle with half of the dressing, and toss well to coat. Add the orange pieces, almonds, and cheese, and toss to combine. Add more dressing if needed, and taste and adjust seasoning. Allow to rest at room temperature for 10 minutes before serving.