Foodie Friday: Kale Salad with Orange Vinaigrette

Foodie Friday: Kale Salad with Orange Vinaigrette

I don’t typically eat tons of salad over the winter months. It’s probably a combination of the lack of affordable produce, cold weather, and my desire for high carb/warming dishes that does it for me. However, I recently found myself in desperate need of a delicious salad. I had some basic produce on hand, some canned beans, and a big citrus craving, which led this recipe to be born. My friends, I give you this Kale Salad with Orange Vinaigrette. It’s easy to throw together, looks beautiful, and is gluten free and vegan! I hope you enjoy it as much as I did!

Kale Salad with Orange Vinaigrette

Salad Ingredients:

  • 1 Package Baby Kale/Baby Spinach combination
  • 2 Red Bell Peppers, diced
  • 1 Small Yellow Onion, diced
  • 1 small Avocado (God speed getting a good one…I know they are hit and miss right now!)
  • 1 Can of black beans, rinsed and drained
  • 3-5 Small Tomatoes or 1-2 large tomatoes
  • 1 medium Cucumber

Orange Vinaigrette Ingredients:

  • 1/2 Naval orange
  • 1/4 cup orange juice + Juice from 1/2 fresh orange
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 clove of garlic, minced
  • 1/2 Teaspoon Italian seasoning
  • Salt & Pepper to taste

Putting it Together:

  • Mix all salad ingredients in a large salad bowl
  • Zest the orange half in to a small mason jar & juice the half in to the same jar
  • Place the rest of the vinaigrette ingredients in a small mason jar and shake to combine

  • Pour dressing over the salad and toss to coat

  • Enjoy as a side or as an entree! I enjoyed mine with some lime tortilla chips! 

I hope that everyone has a wonderful weekend! Saturday, I will be celebrating my oldest sister’s birthday and then a relaxing day on Sunday. Until Monday, happy zesting! 

Favorite citrus fruit? Go-to Salad dressing?

Tell me in the comments below!

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20 thoughts on “Foodie Friday: Kale Salad with Orange Vinaigrette

    • I definitely crave citrus everything in the Winter too! I probably could have taken a sip of this dressing but I decided to enjoy it on the salad haha!

  1. Mmmmm this sounds sooo flavorful just looking at it. I got an orange infused olive oil for christmas but have yet to use it. I’m going to sub a bit in for the regular oil here! Have a great weekend and enjoy that birthday party!

    • That sounds perfect–I would have totally used that if I had it on hand! The more orange flavor the better! Thanks, Cora! Hope you have a lovely weekend too!

    • I know! I’ve wanted them so bad so I decided to splurge on one this week. I’m also probably going to get a couple for next week. Is it my fault theyre so good?! haha

    • Have you tried baby kale? It’s not nearly as bitter and very similar to spinach. I’m not a huge kale fan either but love the spinach/baby kale mixture!

  2. Oh, Heather, this looks so delicious! As tempted as I am to try this, I’m pretty sure that the combo of onion, garlic, black beans and avocado–all high-FODMAP foods–would just be too much for my tummy. (Why avocados? Why?!) That said, orange vinaigrette sounds both amazing and quite FODMAP friendly. Yum!

    • Aw man, you’re so right! I’m sorry 🙁 I didn’t realize avocado was high fodmap too 🙁 🙁 I bet you could adjust the garlic out of the dressing and enjoy it that way.

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