Winter Kale Salad with Citrus and Honey Dijon Dressing

• Kale: I love using Lacinato kale in this salad because its tender leaves and mild flavor pair beautifully with the citrus dressing, but any variety of kale works! You can also substitute spinach.
• Oranges: I love mixing blood oranges, navel oranges, mandarins, or clementines. Different varieties give the salad beautiful color and a combination of sweet citrus flavors.
• Pink grapefruit: Adds a slightly tart flavor that balances the sweetness of the oranges and dressing.
• Blackberries or blueberries: Add fresh sweetness and a beautiful contrast to the greens and citrus.

For the Honey Dijon Citrus Dressing

• Fresh lemon or orange juice and zest: Gives the dressing its bright citrus flavor. Freshly squeezed juice works best.
• Honey: Balances the tartness of the citrus. Start with less and add more to taste.
• Dijon mustard: Adds a little tang and helps bring the dressing together.
• Extra-virgin olive oil: Creates a smooth, flavorful dressing. I like a good-quality olive oil, such as Cervasi.
• Kosher salt: Brings out the flavors of the fruit and greens.
• See the printable recipe card below for exact measurements.

🧑‍🍳 How to Make Winter Kale Salad

1. Make Dressing: In a small bowl, whisk together the citrus zest, fresh lemon or orange juice, honey, Dijon mustard, and kosher salt. Slowly whisk in the olive oil until well combined. Taste and adjust the sweetness or acidity as needed.

2. Prepare the Citrus Using a sharp knife, cut away the peel and white pith from the grapefruit and oranges.
3. Slice the fruit into rounds about ¼-inch thick and remove any seeds. Using different varieties of oranges makes the finished salad especially colorful.

3. Prepare the Kale
   Remove the thick stems from the kale and chop the leaves into bite-sized pieces. Wash and dry thoroughly. Place the kale in a large bowl and drizzle with a little of the prepared dressing. Gently massage the dressing into the leaves for a several minutes.

4. Assemble the Salad
   Spread the dressed kale over a large serving platter. Arrange the sliced oranges and grapefruit over the greens, slightly overlapping the slices. Scatter the blackberries or blueberries over the salad. Drizzle with dressing. Taste and add a little extra salt or freshly ground black pepper if needed.

🥄 My Tips for the Best Kale and Citrus Salad

1. Massage your kale. Raw kale can be a little tough. A minute or two of gently massaging the leaves with a little dressing softens them and makes them much more enjoyable to eat. Alternatively, let that dressing set on the kale for 10 to 15 minutes before serving it.
2. Remove the citrus pith. The white layer underneath the peel can be bitter. Cutting it away gives you beautiful citrus slices without that bitter bite.
3. Use a variety of oranges. Blood oranges, navel oranges, cara cara oranges, and mandarins all work. I especially love blood oranges for their gorgeous color.
4. Dry your kale well. After washing, use a salad spinner or clean kitchen towel to remove extra moisture so the dressing coats the leaves instead of becoming watery.
5. Dress the salad in stages. Toss the kale with some dressing first, then save the rest to drizzle over the fruit when serving.

Substitutions and Variations

• Switch the greens: Substitute baby spinach for kale if you prefer a more tender salad. There's no need to massage spinach.
• Change the citrus: Try blood oranges, mandarins, clementines, or cara cara oranges. Use what looks freshest.
• Add some crunch: Sprinkle ½ cup of toasted pecans, walnuts, or pistachios over the top.
• Make it creamy: Add 3 ounces of crumbled goat cheese or feta for a savory contrast to the sweet fruit.
• Use different berries: Blackberries and blueberries are both delicious. You can also use a combination.
• Make it a meal: Add grilled chicken or roasted shrimp for an easy lunch or light dinner.
• Try apple cider vinegar: For a tangier dressing, replace 1 tablespoon of the citrus juice with 1 tablespoon of apple cider vinegar. Adjust the honey to taste

Can You Make Winter Kale Salad Ahead of Time?

Yes! This is one of my favorite salads for entertaining because so much of the preparation can be done in advance.

Make the citrus dressing up to 3 days ahead and store it in an airtight container in the refrigerator. Whisk or shake it well before serving.

Wash, dry, and chop the kale a day ahead. Store it in the refrigerator in a covered container with a paper towel to absorb extra moisture.

You can also peel and slice the citrus earlier in the day. Refrigerate the fruit separately until you're ready to assemble.

For the prettiest presentation, arrange the salad and add the berries and final drizzle of dressing shortly before serving.