Kale Mandarin Orange Salad

Want to make a perfectly balanced and hearty kale salad? Combine fresh mandarin oranges, kale, toasted pecans, bacon and a homemade orange vinaigrette to make the best Mandarin Orange Salad. This simple salad recipe makes a great side dish or can be served as a meal.

Prep Time 10

Cook Time 15

Total Time 25

Servings large salads

Calories 770kcal

Ingredients

Salad

4 slices bacon
½ cup pecan pieces toasted
1 bunch kale chopped (about 9 oz.)
4 mandarin oranges peeled and segmented

Orange Vinaigrette

¼ cup extra virgin olive oil (2 oz.)
3 tablespoons freshly squeezed orange juice (1.5 oz.)
1 tablespoon honey (0.5 oz.)
Kosher salt to taste
Freshly ground black pepper to taste

US Customary - Metric

Instructions

Fry the bacon until crisp. Drain on a paper towel, then chop into bite-sized pieces.
Toast the pecans until browned and fragrant, about 8-10 minutes in the oven. Keep an eye on them, as they can and will burn if you are not careful.
Strip the kale leaves from the stems, then chop. Transfer to a large salad bowl or mixing bowl.
Make the vinaigrette. Combine the olive oil, orange juice and honey in a mason jar. Seal it, and shake to combine. Give it a taste and add salt and pepper, if necessary.
Drizzle the vinaigrette over the kale leaves, and toss until they are coated.
Add the rest of the salad ingredients to the bowl. This includes the peeled mandarin oranges, toasted pecans and chopped bacon. Toss to combine.
Transfer into individual bowls or plates for serving, and enjoy immediately.

Nutrition