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Roasted Orange Fall Harvest Kale Salad Recipe

Roasted Orange Fall Harvest Kale Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 bunch of kale chopped
  • 2 medium oranges segmented
  • 1/2 cup walnuts roughly chopped
  • 1/4 cup feta cheese crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1 teaspoon honey optional

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Prepare the oranges by slicing them in half and removing the segments.
  3. Place the orange segments on a baking sheet and drizzle with a teaspoon of olive oil.
  4. Roast the oranges in the oven for 15 minutes until they are slightly browned.
  5. While the oranges are roasting, prepare the kale by washing and chopping it into bite-sized pieces.
  6. In a large bowl, combine the chopped kale with 2 tablespoons of olive oil and massage gently for a few minutes.
  7. In a small bowl, whisk together the balsamic vinegar, remaining olive oil, honey (if using), and salt and pepper to taste.
  8. Add the roasted orange segments, walnuts, and feta cheese to the massaged kale.
  9. Drizzle the dressing over the salad and toss gently until everything is well combined.
  10. Serve immediately or let it sit for 10 minutes for the flavors to meld.

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