Kale and Mandarin Orange Salad
This Kale Mandarin Salad combines tender kale, juicy mandarins, crispy croutons, and a savory Miso Ginger Dressing. It's fresh, flavorful, and perfect for a quick side or light meal.
Servings: 6 servings
Ingredients
- 1 bunch Tuscan kale about 8 ounces
- 2 tablespoons olive oil
- ½ lemon juiced
- 3 to 4 small mandarins peeled and segmented
- 1 red onion thinly sliced
- 12 ounces salad croutons
- 5 to 6 tablespoons Miso Ginger Dressing our homemade recipe or store-bought
Instructions
- Rinse the kale under cold tap water and pat dry. Remove the spine of each leaf and chop the kale into small pieces.
- Place the chopped kale in a large salad bowl, drizzle with the lemon juice and olive oil. Using clean hands, massage the kale for 1-2 minutes, until it becomes slightly wilted and darkens in color.
- Add the mandarins, onion slices and croutons to the bowl of kale.
- Drizzle with the Miso Ginger Dressing, toss the salad to combine and serve.
Notes
- Massaging the kale with olive oil and lemon juice softens the tough fibers and makes the greens more tender and flavorful.
- Satsumas or clementines are perfect for this salad; they’re easy to peel, juicy, and have a great balance of sweet and tart.
- If you're prepping ahead, add the croutons right before serving so they don’t get soggy.
- Adjust the Dressing to Taste: You can start with less and add more to suit your flavor preference.
- If you want the onions to have a milder flavor, soak the slices in cold water for 10 minutes before adding them to the salad.
- I skipped the salt in this salad since the miso dressing already adds plenty of seasoning.
Nutrition
Serving: 1 serving | Calories: 372kcal | Carbohydrates: 51g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 5mg | Sodium: 547mg | Potassium: 193mg | Fiber: 4g | Sugar: 6g | Vitamin A: 489IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 3mg
