Cara Cara Orange and Kale Salad

Serving size:
 6 Servings


    • 1⁄2
    • shallot (finely minced)
    • 1 clv
    • garlic (finely minced)
    • 1 T
    • honey
    • 1 t
    • Dijon mustard
    • 3 T
    • champagne vinegar (or good white wine vinegar)
    • 1⁄2 c
    • olive oil
    • salt
    • pepper
    • 6 c
    • kale (washed and dried, stemmed and chopped)
    • 3
    • Cara Cara oranges (sliced in half, segments removed)
    • 1⁄2 c
    • almonds (raw or dry-roasted, roughly chopped)
15 minutes
Ready in
15 minutes


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

Loosely adapted from


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.


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