Bright, fresh, and full of flavor, this Kale Orange Salad with Goat Cheese Recipe is one of those dishes that just feels like sunshine on a plate. The mix of crisp kale, juicy citrus, creamy goat cheese, and crunchy almonds makes every bite a delight and perfect for lifting up any meal.

A large white dish holds a layered salad starting with a bed of dark green curly kale leaves that fill the plate. On top, there are bright orange mandarin slices and deep red blood orange wedges spread evenly. Scattered over the salad are small chunks of white cheese, light brown toasted almond slices, and some small green pieces that look like chopped green onions. Around the dish, a few almond slices and kale pieces are scattered on a white marbled surface, with a dark purple cloth partially visible under the plate. Photo taken with an iphone --ar 2:3 --v 7

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

I first discovered this salad on a chilly winter afternoon and quickly fell for how it balances hearty, slightly bitter kale with the natural sweetness of oranges and the richness of goat cheese. It’s surprisingly easy to put together and always impresses guests (or just your family at dinner!).

Flavor Harmony: The combination of kale’s earthiness with bright citrus and creamy goat cheese creates a perfect blend that’s neither too heavy nor bland.
Nutritious & Seasonal: This salad packs a punch of vitamins and antioxidants, making it a healthy choice especially in winter when fresh produce can feel limited.
Easy to Toss Together: With just a handful of ingredients and a quick vinaigrette, it comes together in about 15 minutes—ideal for busy weeknights or last-minute get-togethers.
Versatile & Customizable: You can swap in different nuts, adjust the cheese, or use your favorite citrus fruits to make it your own.

A large white bowl filled with a fresh salad sits on a white marbled surface. The salad has three main layers: the bottom layer is dark green kale leaves, finely chopped; the middle layer includes bright orange mandarin slices and deep red blood orange slices, both scattered evenly; the top layer has small white cheese pieces and light brown almond slices sprinkled throughout. A dark purple cloth is placed slightly under the bowl on the right side, and two wooden spoons rest in front of the bowl on the marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here brings something special, creating a vibrant salad that's fresh, texturally interesting, and packed with nutrition. When shopping, look for firm kale leaves and choose ripe, juicy oranges to maximize flavor.

Flat lay of a fresh bunch of curly kale with thick ribs removed and thinly sliced, a small white ceramic bowl of toasted sliced almonds, a small white bowl of sliced green onions, crumbled chunks of fresh goat cheese, a whole blood orange peeled and cut into halved rounds, two peeled mandarin orange segments, a small white bowl with white balsamic vinegar, a small white bowl with extra virgin olive oil, a small white bowl containing fresh orange juice, a small white bowl holding Dijon mustard, a small white bowl with honey, and a small pile of coarse sea salt sprinkled neatly—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: Thick ribs removed and thinly sliced for tenderness; it’s the nutrient-dense green that forms the salad’s hearty base.
Sliced Almonds: Toasted almonds add a crunchy texture and a subtle nutty flavor that complements the creamy goat cheese.
Green Onions: Provide a mild bite and freshness without overpowering the citrus notes.
Goat Cheese: Its tangy creaminess melts slightly against the tart oranges, adding luxurious richness.
Blood Orange & Mandarin Oranges: These juicy citrus fruits bring a beautiful pop of color and a fresh, vibrant sweetness.
White Balsamic Vinegar: Offers mild acidity and sweetness that balances the salty cheese and bitter kale.
Extra Virgin Olive Oil: Smooths out the dressing with richness and a fruity undertone.
Fresh Orange Juice: Brightens the vinaigrette while reinforcing the salad’s citrus theme.
Sea Salt: Highlights all the flavors without being overwhelming; a little goes a long way.
Dijon Mustard: Adds a subtle spicy tang and helps emulsify the dressing for the perfect consistency.
Honey: Rounds out the acidity with a gentle sweetness that ties everything together.

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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

One of my favorite things about the Kale Orange Salad with Goat Cheese Recipe is how easy it is to make your own tweaks—so feel encouraged to play around with it. I often add a sprinkle of pomegranate seeds for a festive twist or swap almonds for walnuts when I’m craving a bit more chew.

Variation: I once stirred in some cooked quinoa to turn this into a more filling lunch that's still fresh and bright, perfect for taking to work.
Dietary Adjustments: For a vegan version, try a dairy-free cheese alternative or omit cheese altogether and add extra nuts or avocado for creaminess.
Seasonal Change-Up: In summer, I love swapping oranges with juicy grapefruit segments or adding fresh herbs like mint for extra freshness.

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

Step 1: Prep Your Kale

Start by washing your kale thoroughly, then strip the curly leaves from the tough ribs. Thinly slice the leaves so they’re easier to chew and absorb the dressing better. I like to give the kale a gentle massage with a pinch of salt before assembling—it helps soften the leaves and mellow their bitterness. Just don’t overdo it; 2-3 minutes is usually perfect.

Step 2: Toast the Almonds

Pop the sliced almonds into a dry skillet over medium heat for a few minutes until they’re golden and fragrant. Stir frequently because nuts can burn quickly. Toasting brings out their natural crunch and nutty flavor, and it’s such a simple step that makes a big difference.

Step 3: Prepare the Oranges

Peel your blood orange and mandarin oranges carefully—remove as much of the pith as possible to avoid bitterness. Slice the blood orange into thin rounds then halve them so the citrus is both beautiful and bite-sized. Separate the mandarin into segments. These juicy bursts will brighten every forkful.

Step 4: Whisk the Vinaigrette

In a small bowl, whisk together white balsamic vinegar, extra virgin olive oil, fresh orange juice, Dijon mustard, honey, and sea salt until smooth and emulsified. Taste and adjust if you want it a bit sweeter or tangier. I usually chill the vinaigrette in the fridge until right before serving to keep it fresh.

Step 5: Toss & Assemble

In a large salad bowl, combine the massaged kale with half of the toasted almonds, half of the sliced green onions, and all the mandarin oranges. Drizzle on the vinaigrette and toss gently so everything gets evenly coated. Finally, top your salad with the remaining almonds, green onions, halved blood orange slices, and generous crumbles of goat cheese. Serve right away for the freshest texture.

Top Tip

From my experience, this salad shines brightest when you balance texture and temperature thoughtfully. Here are some tips I picked up to help you get that perfect crisp yet tender bite every time.

Massage the Kale: This simple step softens the kale and cuts down on bitterness, making the salad more enjoyable for all palettes.
Toast Those Nuts: Toasting almonds really unlocks their flavor and adds necessary crunch—you can’t skip this!
Dress Just Before Serving: To keep your kale vibrant and not soggy, toss it with dressing only moments before serving.
Use Fresh, Ripe Oranges: The juiciness of the oranges impacts the whole salad, so choose ones that feel heavy for their size and have bright skin.

How to Serve Kale Orange Salad with Goat Cheese Recipe

Garnishes

I love topping this salad with a few extra toasted almonds for crunch and a sprinkle of freshly cracked black pepper. Sometimes I add a few fresh mint leaves for an herbal lift that pairs wonderfully with the citrus. A quick drizzle of honey on top adds just a touch of sparkle for special occasions.

Side Dishes

This salad pairs beautifully with simple roasted chicken, grilled salmon, or a hearty vegetable tart. It also works as a refreshing contrast alongside rich foods like creamy pasta or roasted pork. I often serve it with crusty bread to soak up the delicious dressing leftover in the bowl.

Creative Ways to Present

For holiday gatherings, I like arranging the salad in a large shallow bowl, layering the orange slices and goat cheese prettily on top for a festive look. Another fun way is serving it in individual glass jars for a grab-and-go twist at parties. The vibrant colors really make it pop on any table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately in airtight containers. Kale can get soggy if dressed too early, so keeping the vinaigrette apart helps maintain freshness. The salad will keep nicely in the fridge for up to 2 days.

Freezing

This salad is best enjoyed fresh, so I don’t recommend freezing it. The texture of kale and citrus won’t hold up well thawed, and the goat cheese will lose its creamy consistency.

Reheating

Since this salad is served cold or at room temperature, there’s no need to reheat. Just toss any leftovers with fresh dressing and enjoy a quick, revitalized snack or side.

Frequently Asked Questions:

Can I use other types of kale for the Kale Orange Salad with Goat Cheese Recipe?

Absolutely! While curly kale is traditional here for its texture and flavor, you can substitute lacinato (dinosaur) kale or baby kale if you prefer a milder taste and more tender leaves. Just make sure to remove tough stems.

What’s the best way to peel and segment the oranges?

Peeling carefully to remove all pith is key, as the white parts can taste bitter. I like to slice off the top and bottom of the orange so it sits flat, then use a sharp knife to slice down along the curve, removing the peel and pith in strips. For segmenting, hold the orange over a bowl and cut between the membranes to release the juicy segments cleanly.

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be made ahead and stored in the fridge for up to a week. Just give it a quick whisk or shake right before tossing the salad to bring it back together and enhance the flavors.

What can I substitute for goat cheese if I don’t have any?

Feta cheese is a great substitute if you like a similar tangy, crumbly cheese. For a dairy-free option, try a nut-based cheese or simply omit the cheese and add extra nuts and a splash of avocado oil for creaminess.

Final Thoughts

This Kale Orange Salad with Goat Cheese Recipe has become one of my go-to salads, especially when I want something that feels a little special but doesn’t take all day to make. Its freshness, texture, and balanced flavors are just so comforting, and I’m confident you’ll enjoy it as much as I do. Whether you’re serving it for a weeknight dinner or a holiday feast, it’s guaranteed to brighten the table and your mood!