Make this quick and easy Blood Orange Kale Salad for a healthy, fruity lunch or side dish. It's packed with fresh and roasted vegetables and fruit and full of essential nutrients. Add your favorite dressing to make every bite to your liking!
Quick + Easy Blood Orange Kale Salad
Sometimes you’re just craving a healthy, light salad for lunch. If that sounds like you every now and then, you don’t need to suffer a boring plain old bowl of greens. Instead, add a splash of color, flavor, and nutrients with fresh fruit. This time of year, I’m always trying to eat more citrus. It’s full of vitamin C to provide an immune-boosting dose of nutrients. Plus, it adds a bit of sweetness and tart flavor to this salad for a unique flavor profile. Roasted broccoli adds delicious toasty, caramelized flavor and crunch, and your favorite salad dressing ties everything together.
This salad is both elegant and so easy to make. You can even prepare it ahead of time and store this salad in the fridge for an easy on-the-go lunch. This is one healthy recipe that will have you feeling your best.
How To Make The Easiest Blood Orange-Kale Salad
Ready to get in the kitchen to whip up this super simple salad? Let’s get to the recipe.
The ingredients for this wintery salad are simple and easy to customize based on what’s in your kitchen:
Broccoli. I love the earthy flavor and crispy texture that roasted broccoli brings to this salad. You can also substitute broccoli with another roasted veggie like cauliflower, Brussels sprouts, sweet potato, and more.
Olive oil. Use a nice high-quality extra-virgin olive oil to roast the broccoli.
Garlic powder. You can also use fresh minced garlic if you prefer in the dressing.
Red pepper flakes. I like the subtle bit of spice in the dressing. However, if you’re not a fan of spice, you can simply omit the pepper.
Kale. Be sure to chop your kale leaves well into bite-sized pieces. No one likes feeling like they have to chew for 5 minutes to get through a tough leaf of kale! If you prefer a different leafy green, you can use spinach, romaine, butter lettuce, or another favorite salad base.
Blood oranges. This citrus fruit makes the most dramatic presentation with the contrast between deep green kale and ruby red blood orange. You can also substitute blood oranges with another orange citrus, including Cara Cara oranges, mandarins, clementines, or satsumas.
Strawberries. Use dark red, organic berries for the most flavor. If strawberries aren’t in season, you can also use dried fruit, such as cranberries or apricots. Other berries are also delicious in this salad, including raspberries and blackberries.
Croutons. Feel free to use your favorite gluten-free croutons if necessary! You can use store-bought or make your own croutons with a loaf of stale bread.
Salad dressing. Use your favorite homemade or store-bought dressing to bring this salad to life!
If you want to take this already delicious winter salad to the next level, have fun tossing in your favorite salad toppers. I especially love the following ingredients with the kale and citrus in this recipe:
Grape or cherry tomatoes
Spinach, arugula, romaine, and other lettuces for a varied texture
Cheese, either dairy or plant-based (goat cheese would be especially nice in this salad)
Toasted nuts and/or seeds
Can I Make This Salad for Meal Prep?
You can prep this hearty kale salad up to two days ahead of time. Keep the croutons and dressing separate until just before serving. You may also want to slice the strawberries just before you dig in, as if they’re left to sit too long, they may soften up and relasea lot of their sweet juice.
Best Salad Dressing for Blood Orange Kale Salad
This fruity salad is great with a wide range of different salad dressings. In particular, I love the combination of strawberries with a nice sweet balsamic vinaigrette. The great thing about this salad is that you can make a big batch and let everyone dress their own, so there’s something for every palate.
Here are some of my favorite homemade salad dressing recipes to whip up and drizzle on your salad:
You can enjoy this salad on its own as a light lunch. Or, if you’d like to add some protein to round out your meal, add crispy tofu or nuts to keep things plant-based. If you’re not vegetarian or vegan, you can add seared salmon or leftover cooked chicken.
Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Add the broccoli to a medium-size bowl and drizzle with oil, and add seasonings. Gently rub oil and seasoning onto broccoli until fully coated. Add coated broccoli to prepared baking sheet and let it roast for 10 minutes. Remove from oven and set aside to cool slightly.
In a large bowl, add the chopped kale and your favorite salad dressing, tossing gently to coat. Add remaining ingredients (including roasted broccoli) and lightly toss again. Serve immediately.
Tips & Tricks
INGREDIENTS: To add more flavor to this salad, you can add the following ingredients: grape tomatoes, mango, peaches, oranges, olives, figs, spinach, arugula, romaine lettuce, and so on.