Roasted Orange Kale Salad for Fall Gatherings
Roasted Orange Fall Harvest Kale Salad made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 bunch of kale chopped
- 2 oranges segmented and roasted
- 1/2 cup of walnuts chopped
- 1/4 cup of feta cheese crumbled
- 3 tablespoons of olive oil
- 1 tablespoon of honey
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the oranges by peeling and segmenting them, then place on a baking sheet.
- Drizzle the segmented oranges with a bit of olive oil and a sprinkle of salt before roasting.
- Roast the oranges in the oven for 15-20 minutes, until they're caramelized.
- While the oranges roast, wash and chop the kale into bite-sized pieces.
- In a small bowl, whisk together olive oil, honey, balsamic vinegar, salt, and pepper to create the dressing.
- Toast the walnuts in a dry skillet over medium heat for about 5 minutes.
- Once the oranges are done roasting, remove them from the oven and let cool slightly.
- In a large bowl, combine the chopped kale, roasted orange segments, toasted walnuts, and feta cheese.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if necessary before serving.