Citrus Kale Salad with HoneyBell Oranges
Equipment:
- Mason jar
Ingredients:
For the salad
- 1 curly kale (about 6-7 cups, sliced or torn kale leaves without the thick stem, washed)
- 4 HoneyBell Oranges
- 1 15- ounce Green lentils (drained and rinsed)
- ⅓ cup slivered almonds
- ⅓ cup dried cranberries
- 4 ounces goat cheese (crumbled)
For the dressing
- 3 tablespoons apple cider vinegar
- 1 HoneyBell Orange (juiced)
- ⅓ cup olive oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions:
- Wash the kale and remove the leaves from the thick stem. Chop or tear the leaves and add them to a big salad bowl.
- Cut an orange in half and then cut each half so you get two thick slices (rounds). Trim the peel/skin from each slice so you end up with a hexagon-shaped orange segment without any peel. Cut each hexagon in half. Do this for all four oranges. (Alternatively, you can prep the oranges in your favorite way. Just make sure the seeds and peel are removed.)
- Add the orange slices to the salad bowl followed by the lentils, dried cranberries, and almonds.
- Add the goat cheese.
To make the dressing
- Add all the ingredients for the dressing to a mason jar. Close the lid of the jar and shake vigorously until ingredients are well combined.
- Drizzle the dressing over the salad, gently mix and serve.