Crunchy kale meets juicy, sweet oranges and creamy goat cheese in this **Kale Orange Salad with Goat Cheese Recipe** — a vibrant twist that wakes up your winter salad game. It’s beautifully fresh, packed with flavor, and surprisingly easy to toss together.

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Kale Orange Salad with Goat Cheese Recipe
Top Tip
How to Serve Kale Orange Salad with Goat Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Kale Orange Salad with Goat Cheese Recipe

Why You'll Love This Recipe

Friends, this Kale Orange Salad with Goat Cheese Recipe quickly became one of my go-to winter salads. It’s not just vibrant and delicious — it’s also packed with nutrients and perfect for a light lunch or a show-stopping side. The mix of textures and flavors is like a party in every bite.

Seasonal freshness: The use of citrus in winter brightens up the hearty kale brilliantly.
Textural contrast: Creamy goat cheese and crunchy toasted almonds take this from ordinary to extraordinary.
Simple yet sophisticated: A few quality ingredients make a salad that’s elegant enough for guests but easy enough for weeknights.
Versatile and customizable: You can tweak it your way before serving, making it truly yours.

A white, round bowl holds a fresh salad with several layers. The bottom layer is dark green chopped kale with a rough texture. On top, there are bright red and deep purple slices of blood orange scattered around. Bright orange segments of mandarin add more color and are spread evenly. Small white chunks of soft cheese are sprinkled all over. Thin sliced light brown almonds are scattered on the salad, adding texture. The bowl sits on a white marbled surface with wooden spoons and a dark red cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Kale Orange Salad with Goat Cheese Recipe brings something special. From my early days of trial and error, I learned how important it is to balance hearty kale with sweet oranges and tangy goat cheese — all tied together by that luscious white balsamic vinaigrette.

Flat lay of fresh curly kale leaves loosely gathered, a small white bowl of toasted sliced almonds, another small white bowl with thinly sliced green onions, crumbled goat cheese mounded on a white ceramic plate, bright blood orange halves and peeled mandarin orange segments arranged neatly side by side, three small white bowls containing extra virgin olive oil, white balsamic vinegar, and fresh orange juice, a small white bowl with smooth honey, and a few whole uncracked eggs nearby for scale, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Curly kale: Remove the ribs and slice thin to soften its natural chewiness — massaging can help too.
Toasted sliced almonds: Toasting amps their crunch and adds a toasty nutty depth.
Green onions: These add mild oniony freshness without overpowering the salad.
Goat cheese: Crumbled goat cheese brings creamy tang and luxurious texture.
Blood orange & mandarin segments: For local winter citrus, I love the brightness and color they add. Navel oranges can work too if needed.
White balsamic vinegar: Helps cut through the richness with gentle subtle acidity.
Extra virgin olive oil: The velvet base for the dressing — opt for a fruity one if you can.
Fresh orange juice: Amplifies the citrus vibe and adds sweetness naturally.
Sea salt: Use sparingly to enhance flavors without overwhelming the salad.
Dijon mustard: Brings a bit of earthiness and helps emulsify the dressing.
Honey: Just a touch balances the acidity and brings warmth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing up this Kale Orange Salad with Goat Cheese Recipe depending on what’s in my kitchen or mood. Feel free to swap ingredients or add your own flair — this salad is forgiving and versatile.

Variation: Sometimes I swap toasted walnuts or pecans for almonds — adds a different nutty sweetness that’s just as good.
Diet tweak: You can substitute the goat cheese with vegan cheese or omit it if you want a dairy-free option.
Seasonal twist: In spring, I throw in fresh herbs like mint or basil for an extra fresh hit.
Superfood boost: Toss in some pomegranate seeds or dried cranberries for an antioxidant pop and color!

Step-by-Step: How I Make Kale Orange Salad with Goat Cheese Recipe

Step 1: Prepare the kale and toast almonds

First, strip the kale leaves from the thick ribs and slice them thinly. This takes the toughness out and makes it easier to eat. I like to give the kale a gentle massage with my hands for a minute to soften it even more — it’s a game-changer! Next, toast the sliced almonds in a dry pan over medium heat until golden and fragrant, about 3-5 minutes. Keep an eye on them; nuts can go from toasted to burned quickly.

Step 2: Segment the oranges

Peel your blood orange and mandarin oranges carefully, removing as much pith as possible to avoid bitterness. Slice the blood orange into rounds and halve them, while segmenting the mandarins to release their juicy, sweet segments. I find working over a bowl helps catch all the juice — don’t toss it; we’ll use fresh orange juice in the dressing too!

Step 3: Whisk the vinaigrette

In a small bowl, whisk together white balsamic vinegar, extra virgin olive oil, fresh orange juice, sea salt, Dijon mustard, and honey until fully emulsified. This dressing is bright with a perfect balance of tang and sweetness, and the honey helps it coat the kale beautifully without being sticky.

Step 4: Toss and assemble the salad

In a large bowl, add the kale, half the toasted almonds, half the green onions, and the mandarin orange segments. Pour over the dressing and toss well, making sure every leaf gets coated and a little softened. Then, gently fold in the blood orange pieces and crumbled goat cheese. Finish with the remaining almonds and green onions on top for extra crunch and flavor contrast. Serve immediately for best texture and flavor.

Top Tip

From my experience, the secret to a memorable Kale Orange Salad with Goat Cheese Recipe is in the prep and balance. Here are a few nuggets I wish I knew earlier:

Massage your kale: Don’t skip this step! It softens the kale and makes it less bitter and more enjoyable without wilting it.
Toast almonds fresh: Toast just before assembly to keep their crunch and flavor punchy.
Use fresh citrus juice: Bottled orange juice just won’t give you the same vibrant, bright flavor.
Dress just before serving: This salad tastes best fresh; dressing in advance can make the kale soggy.

How to Serve Kale Orange Salad with Goat Cheese Recipe

Garnishes

I often sprinkle a few extra toasted almonds and a few crumbles of goat cheese right before serving for a pretty, inviting finish. Sometimes, a light drizzle of honey or a few fresh mint leaves add a lovely aroma and pop of green.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted salmon, or even a simple quinoa pilaf. I’ve served it alongside a warm lentil stew for a balanced meal that feels hearty yet fresh.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass bowls, layering the kale and citrus segments so the colors pop. You can also arrange the blood orange slices like petals around the edge for a stunning, edible floral effect.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the salad components separately—keep the kale, oranges, almonds, and goat cheese in airtight containers in the fridge. Dress the salad just before serving again to avoid sogginess.

Freezing

This salad doesn’t freeze well, especially the kale and oranges; I’d suggest enjoying it fresh or making a new batch instead.

Reheating

Since this is a fresh salad, reheating isn’t recommended. However, if you paired it with warm dishes, just reheat those on the side, and keep the salad chilled for a refreshing contrast.

Frequently Asked Questions:

Can I use regular oranges instead of blood oranges in the Kale Orange Salad with Goat Cheese Recipe?

Yes, regular navel or Valencia oranges work perfectly fine as a substitute for blood oranges and will still give you that fresh citrus burst without compromising flavor.

How do I soften kale properly for this salad?

Massaging kale with a bit of olive oil or dressing for about 1-2 minutes helps break down its fibrous texture, making it softer and less bitter. Removing thick ribs before slicing also improves the texture.

Can I make the dressing ahead for this Kale Orange Salad with Goat Cheese Recipe?

You can prepare the vinaigrette in advance and store it in the fridge for up to 3 days. Just give it a good whisk before dressing the salad to recombine the ingredients.

What can I substitute for goat cheese if I don’t like it or are avoiding dairy?

To keep the creamy tang, try crumbled firm tofu with a splash of lemon juice or a dairy-free cheese alternative. Toasted chickpeas can also add a satisfying texture and protein boost.

Final Thoughts

This Kale Orange Salad with Goat Cheese Recipe has become one of my favorite ways to brighten cold winter days with vibrant flavors and satisfying textures. I love sharing it with friends because it’s simple to make but always impresses. I hope you give it a try—it might just become your new seasonal obsession too!