A shallow bowl of kale salad with Cara Cara oranges and toasted almonds

Kale and Cara Cara Orange Salad

A healthy kale salad with Cara Cara oranges, toasted almonds, hints of fennel and optional cheese. It's a refreshingly sweet winter salad.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 469kcal
Author Flavour & Savour


  • 1 bunch Lacinato Kale, stems removed and sliced very thinly OR 5 oz. baby kale leaves
  • 2 Cara Cara oranges, peeled and sliced
  • 1/2 cup fennel bulb very thinly sliced
  • 1/2 cup Manchego cheese grated, or Parmesan or crumbled feta cheese
  • 1/2 cup flaked almonds, toasted, or pumpkin seeds


  • 1/2 cup olive oil extra-virgin
  • 3 tbsp Cara Cara orange juice freshly squeezed
  • 2 tbsp white wine vinegar or apple cider vinegar
  • 1 clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp each salt and pepper


  • Prepare the vinaigrette ingredients first to allow the flavours to blend. Whisk all ingredients together and let stand while preparing the salad.
  • Toast the flaked almonds or pumpkin seeds by heating them gently in a skillet. No oil required. Heat until they begin to brown then remove the skillet from the heat. They will continue to roast in the hot pan.
  • Chop the kale very finely and massage with a little bit of the vinaigrette to tenderize it.
  • Slice the oranges and the fennel, grate the cheese and arrange in a serving bowl or in individual dishes. Drizzle with more vinaigrette and top with nuts or seeds. Enjoy!


Calories: 469kcal | Carbohydrates: 22g | Protein: 10g | Fat: 40g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 137mg | Potassium: 628mg | Fiber: 3g | Sugar: 10g | Vitamin A: 7034IU | Vitamin C: 131mg | Calcium: 320mg | Iron: 2mg