Honey Citrus Kale Salad

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Spring Goal = Upping my salad game.

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Let’s be straightforward and admit that most of us can relate when someone mentions that “we should eat more greens”. Spring is among us which means summer is right around the corner.

Summer = Bikini Season.

(Yikes, is that a new stretch-mark?)

In an effort to eat more greens I will be indulging in a lot of veggie-packed meals.

Did you see my Healthy Sweet Potato Casserole? I’m actually making that for dinner (again) tonight, yum.

Any GREAT salad starts with the dressing. I absolutely love making my own dressings because:

1. You know what’s in it.
2. You can customize the flavors to your preference.
3. You can use it on more than just salads. (Hello Chicken & Salmon Marinade)

We have had an abundance of Kale in our refrigerator lately, as I have been sneaking it into my son’s smoothies because he is on a vegetable strike. I’ve tried several ways to introduce this leafy green to his diet and let’s face it… have failed miserably. In an effort to create a dish that’s sweet but healthy… voila, my Honey Citrus Kale Salad was born.

To be frank, my son started off by mostly licking the dressing off of the kale. (I don’t blame him, this vinaigrette is delightful.) However, just about every other bite he chewed it up and ate it! Yay! This is a win-win for both my son’s nourishment as well as my dog’s eagerness to eat the remaining kale that ends up on the floor. I’ll take it!

From an adult’s perception, this salad is absolutely wonderful and I think it pairs well with Burgers, Chicken and Fish. Need to add some zing to that sandwich? Hello Honey-Citrus Vinaigrette. This dressing is refreshing, bold and if I’m being honest… I’ve been drizzling it on just about everything lately.

This salad is the perfect combination of earthiness from the kale, sweetness from the honey, tartness from the dried cranberries and balanced-out with the savor flavors from sunflower seeds. This salad has got it all and will be the show-stopper at your dinner table. #KaleYeah

Ingredients:

For the Honey-Citrus Vinaigrette:

• 1/4 cup Rice Vinegar
• 3/4 cup Olive Oil
• 4 tbsp. fresh Orange Juice
• 1 tsp. fresh Orange Zest (can use up to 2 tsp.)
• 2 tbsp. fresh Lemon Juice
• 1 tsp. Soy Sauce
• 1 tbsp. Honey
• 1 clove Garlic, minced
• Pinch of Salt + Pepper

For the Kale Salad:

• 1 large bundle of Kale, very finely chopped into shreds (about 4 cups)
• 1/2 cup Red Cabbage, finely chopped
• 1 cup Carrots, sliced into matchsticks (cheat: you can buy these already prepped in the grocery store)
• 1/4 cup dried Cranberries
• 2-3 tbsp. Sunflower Seeds

Directions: 

1. Place all vinaigrette ingredients in a mason jar and seal shut with the lid. Shake vigorously. Refrigerate for at least an hour before using to allow the flavors to blend. You’ll want to shake it again before using.
2. In the meantime, prep the salad ingredients. Make sure to cut out the rib of the Kale (the big hard piece in the middle). It is edible, but quite bitter and the salad will taste better without it.
3. In a large mixing bowl, combine all salad ingredients and drizzle with desired amount of vinaigrette. Serve immediately.
4. Store any leftover salad and vinaigrette in the refrigerator.

Printable Recipe Card Below. 

Serving Idea? This salad makes enough for a few meals, so here we have it served with Sheet Pan Roasted Onions, Bell Peppers and Garlic + Sweet Potato Noodles + Turkey Burger + Honey Citrus Kale Salad.

To Print: