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View CartWinter Kale and Citrus Salad with Champagne Vinaigrette
Juicy citrus and briny feta are a perfect match in this kale salad recipe. You’ll want to keep leftovers of the champagne vinaigrette to perk up your lunch salads for days to come.
PREP:
15 minutes
TOTAL TIME:
15 minutes
YIELD:
8 servings
Ingredients
- For the salad:
- 1 bunch lacinato kale, stems removed and torn into bite-sized pieces
- 2 bunches flat-leaf spinach
- 1 blood orange, peeled and segmented
- 1 Minneola orange, peeled and segmented
- 1 white grapefruit, peeled and segmented
- ½ red onion, thinly sliced
- ⅓ cup almonds, thinly sliced
- ½ cup feta, crumbled
- For the dressing:
- 3 tablespoon Champagne vinegar
- 1 teaspoon fresh lime juice
- 2 teaspoon honey
- 1–2 tablespoons fresh tarragon, coarsely chopped
- ½ shallot
- ½ cup olive oil
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
Directions
- Toss together the kale, spinach, blood orange, Minneola orange, grapefruit and red onion.
- Peel and finely dice the shallot. In a small bowl, whisk together the champagne vinegar, lime juice, honey, tarragon and shallot. Season with salt and pepper to taste. While whisking, slowly add the olive oil. Taste and adjust the seasoning with salt and pepper or more honey if desired.
- Drizzle the salad with the dressing and serve immediately. The leftover dressing will keep in a sealed jar for up to two weeks.