This salad has a delicious blend of fruit and sweet spices tossed with the freshness of kale. It's sure to be a winning combination.
Kale Orange Salad
- Prep Time 15 min
- Total 15 min
- Servings 6
- Ingredients 10
Ingredients
- 2 oranges
- 1 tablespoon honey
- 1/4 cup red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 1 bunch (8 oz) fresh kale, ribs removed, very thinly sliced (6 cups)
- 1/2 red onion, thinly sliced (1 cup)
Instructions
-
Step1Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
-
Step2In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.
Nutrition
90
Calories
2 1/2g
Total Fat
2g
Protein
14g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 25
- Total Fat
- 2 1/2g
- 4%
- Saturated Fat
- 0g
- 0%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 115mg
- 5%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 8g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 120%
- 120%
- Vitamin C
- 120%
- 120%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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