Bright, fresh, and bursting with flavor—this Kale Orange Salad with Goat Cheese Recipe is one of those dishes that feels like a celebration in every bite. The juicy oranges paired with creamy goat cheese and crunchy almonds create a vibrant, nutritious salad that’s surprisingly easy to whip up.

A white bowl filled with a layered salad starting at the bottom with dark green kale leaves, chopped finely. On top are bright orange tangerine segments and deep red blood orange slices evenly spread around. Scattered on the salad are light beige sliced almonds and small white crumbles of cheese, adding texture and contrast. The colors pop against the white bowl, with a white marbled surface and a dark red cloth partly visible underneath. Some almond slices and kale pieces are also on the surface around the bowl 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

This Kale Orange Salad with Goat Cheese Recipe has quickly become a favorite in my kitchen because it balances textures and flavors so beautifully. It’s fresh enough for a light lunch but also elegant enough to serve at holiday dinners or special celebrations.

Seasonal freshness: Using blood oranges and mandarins brings a bright, zesty flavor that really sings in winter months.
Perfectly balanced textures: Creamy goat cheese, crunchy almonds, and crisp kale make every bite satisfying.
Simple yet impressive: This recipe looks fancy but comes together in under 15 minutes, perfect for busy days.
Healthy and flavorful: It’s packed with nutrients without sacrificing taste, a salad you’ll happily crave.

Ingredients & Why They Work

Each ingredient in this Kale Orange Salad with Goat Cheese Recipe plays an important role, creating layers of flavor and texture. When shopping, look for fresh kale with deep green leaves and ripe, juicy oranges for the best results.

Flat lay of fresh curly kale leaves with thick ribs removed and thinly sliced, peeled and halved blood orange rounds showing vibrant red and orange hues, peeled mandarin orange segments glistening with juiciness, crumbled chunks of creamy white goat cheese, toasted golden sliced almonds, sliced bright green onions, small white ceramic bowls holding glossy extra virgin olive oil, white balsamic vinegar, fresh orange juice, smooth honey, and pale Dijon mustard, all arranged symmetrically with a sprinkle of coarse sea salt crystals nearby, placed 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: Its sturdy leaves hold up well to the tangy dressing and provide a hearty, nutrient-packed base.
Sliced almonds: Toast them lightly to add a toasty crunch that contrasts beautifully with tender kale and creamy cheese.
Green onions: Their mild bite brightens the salad without overpowering.
Goat cheese: Adds a tangy creaminess and richness that melts on your palate.
Blood orange: Offers a gorgeous color pop and a slightly tart, complex citrus flavor that elevates the salad.
Mandarin oranges: Juicy, sweet segments that are easy to eat and add natural sweetness.
White balsamic vinegar: A mellow acidity that balances the sweetness of the oranges and honey.
Extra virgin olive oil: Brings smooth richness and helps marry all the flavors together.
Fresh orange juice: Enhances citrus notes and adds brightness to the vinaigrette.
Sea salt: Just enough to awaken flavors—scant if using table salt to avoid oversalting.
Dijon mustard: Gives the dressing a subtle kick and helps with emulsification.
Honey: A touch of natural sweetness to round out the vinaigrette.

📝

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 putting my own spin on this Kale Orange Salad with Goat Cheese Recipe depending on the season or mood. Once you know the basics, you can’t go wrong mixing in your favorite nuts or swapping cheeses.

Variation: I’ve used pecans instead of almonds for a deeper nuttiness, which pairs wonderfully with the sweet citrus.
Dietary twists: For dairy-free, try swapping goat cheese for avocado slices to keep creaminess without dairy.
Seasonal swaps: When oranges aren’t in season, crisp apples or pears add a fresh, sweet crunch.
Extra herbs: A sprinkle of fresh mint or basil can lift the salad with a fresh herbal note I adore.

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

Step 1: Prep and Massage the Kale

First things first: remove the thick ribs from the kale and slice the leaves thin. I like to give the kale a quick massage with a drizzle of olive oil to soften it just a bit—this little step makes the difference between tough kale and that silky texture you want in every bite.

Step 2: Toast the Almonds

While the kale rests, toss the sliced almonds in a dry skillet over medium heat. Stir often and watch closely—they’ll toast in just a few minutes. You want them golden and fragrant without burning. This brings out a rich flavor that adds a satisfying crunch to the salad.

Step 3: Prepare the Citrus

Next, peel your blood orange and mandarins. Slice the blood orange into rounds and then halve each slice for that beautiful presentation. Segment the mandarins for sweet bursts throughout. Citrus prep is quick but adds so much color and freshness.

Step 4: Whisk the Vinaigrette

In a small bowl, whisk together the white balsamic vinegar, olive oil, fresh orange juice, dijon mustard, honey, and sea salt until emulsified. Taste and adjust—sometimes I add a touch more honey if my oranges aren’t as sweet as I’d like.

Step 5: Assemble and Toss

Combine the kale, half the almonds, half the green onions, and mandarin segments in a large bowl. Pour the vinaigrette over and toss gently but thoroughly. Layer on the blood orange halves, sprinkle goat cheese, then top with remaining almonds and green onions for an eye-catching finish.

Top Tip

From making this Kale Orange Salad with Goat Cheese Recipe dozens of times, here’s what I’ve learned to get it just right:

Massage the Kale: Don't skip massaging the kale—it softens the leaves and makes the salad much more enjoyable to eat.
Toast the Almonds Just Right: Almonds can quickly burn, so keep a close eye when toasting for that perfect nutty flavor without bitterness.
Fresh Juice Matters: Always use fresh orange juice for the dressing—it brightens the vinaigrette beautifully compared to bottled juice.
Layer the Salad: Adding half the toppings before tossing and the rest after keeps the salad visually appealing and texturally interesting.

How to Serve Kale Orange Salad with Goat Cheese Recipe

Garnishes

I usually sprinkle extra toasted almonds and thinly sliced green onions on top for a crunchy, fresh finish. Sometimes a little cracked black pepper adds just enough warmth.

Side Dishes

This salad pairs beautifully with grilled chicken, roasted salmon, or even alongside a hearty grain bowl. For holiday meals, it’s a refreshing contrast to richer mains and sides.

Creative Ways to Present

For special occasions, I like to serve this salad in individual glass bowls to showcase the colorful layers. It’s always a conversation starter and a feast for the eyes before the first bite.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge. I keep the goat cheese separate if possible and add it just before serving to prevent sogginess.

Freezing

This salad is best enjoyed fresh and doesn’t freeze well because of the kale and fresh citrus, which lose their texture and flavor after thawing.

Reheating

Since it’s a fresh salad, reheating isn’t recommended. Instead, eat leftovers cold or at room temperature for the best taste and texture.

Frequently Asked Questions:

Can I use regular oranges instead of blood oranges in this salad?

Absolutely! You can substitute blood oranges with navel oranges or any sweet orange variety. Blood oranges add a lovely color and a bit of tartness, but regular oranges work just fine and still taste delicious.

How do I keep the kale from being too bitter or tough?

Massaging the kale with a little olive oil before assembling the salad softens the leaves and reduces bitterness significantly. I also recommend removing the thick stems, as these can be tough and woody.

Can I prepare the dressing in advance?

Yes, the vinaigrette can be made ahead and stored in the fridge for up to a week. Just whisk it again before dressing the salad to reincorporate the ingredients.

What can I use if I don’t have goat cheese?

Feta cheese is a great alternative and adds a similar tangy creaminess. For a dairy-free option, try creamy avocado slices or a nut-based cheese substitute.

Final Thoughts

This Kale Orange Salad with Goat Cheese Recipe is one of those dishes that always surprises guests and family alike. It’s bright, refreshing, and easy to make, which means it’s become a go-to for me whenever I want something healthy but still feel like I’m treating myself. Give it a try—you won’t regret adding this irresistible salad to your rotation!