I have something to confess... I don't always want to eat kale! I know I should, but sometimes it just doesn't inspire me. However, the nutrition behind kale is just so compelling that I found my self putting it in the cart again. And then I saw the oranges; blood oranges. Blood oranges are only available to us January until April so we must take advantage of them. They are a bit more tart than a regular orange so I think they are perfect for salads!
For this recipe, it is worth the effort to "supreme" the oranges. Check out this VIDEO to learn how.
Kale and Blood Orange Salad with Feta
Finely grated rind from 1 blood orange
1/3 cup fresh blood orange juice (about 1 orange)
3 tbsp white balsalmic vinegar or white wine vinegar
1/2 tsp course salt
Fresh cracked pepper
1/3 cup olive oil
6 cups small chopped kale (or roughly 4 big handfuls)
1/4 red onion, finely sliced
2 blood oranges, supremed
1/2 cup crumbled feta
- Prepare the kale. Separate the leaves from the hard stems. Discard the stems. Chop kale into small bites. Place the kale in a large bowl and cover with water. Set sit for 20 minutes. Drain water and spin with a salad spinner. Set aside.
- In a large bowl, mix all the ingredients for the dressing together except the olive oil.
- While wisking the dressing, add the olive oil at a steady pace.
- Add the kale, oranges and onion to the bowl and toss. Using tongs, transfer the salad to a serving bowl. Leaving behind the extra dressing. Top with feta.
Eat within 1 hour of mixing.