Kale and Citrus Salad with Toasted Walnut Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A refreshing salad featuring bitter kale leaves balanced by zesty citrus segments and a robust toasted walnut vinaigrette. This mediterranean-inspired salads ready in about 15 minutes pairs kale leaves, chopped, navel orange, peeled and segmented, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200 g kale leaves, chopped
• 1 medium navel orange, peeled and segmented
• 2 tbsp lemon juice
• 1/4 cup toasted walnuts, chopped
• 3 tbsp extra virgin olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 200 g chopped kale leaves in a large bowl and massage with 2 tbsp lemon juice and 1/2 tsp salt for 2-3 minutes until the leaves soften and darken.
2. Step 2: Add 1 medium peeled and segmented navel orange to the kale mixture.
3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tsp honey, 1/4 tsp black pepper, and 1/4 cup chopped toasted walnuts until emulsified.
4. Step 4: Pour the walnut vinaigrette over the kale and orange, tossing gently to coat evenly. Serve immediately or chill for 15 minutes to marry flavors.