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Kale Orange Salad

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Kale Orange Salad
  • Prep 15 min
  • Total 15 min
  • Servings 6
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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.
Updated Sep 20, 2016

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)

Steps

  • 1
    Peel 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.
  • 2
    In 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To save time, substitute drained mandarin orange segments for the fresh oranges.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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