This blood orange kale salad is a savory, nutty winter salad that bursts with color and flavor. Bright blood orange segments pair with toasted pistachios and jewel-like pomegranate arils for a salad that complements soups, sandwiches or a main course.
Blood orange season is one of winter’s best treats.
I love the vibrant, stain-your-hands color of blood oranges. This salad features shredded Tuscan kale, segmented blood oranges, pomegranate arils, roasted chopped pistachios and shaved parmesan. It’s simple to assemble, full of texture, and visually striking.
Yes — more kale! I’ve been in a kale mood lately because it’s so versatile, whether in pesto, pasta or salads.
Finding blood oranges can be a highlight of winter. When they’re available, I use them in recipes like this, and sometimes we just juice them for a gorgeous, tangy drink.
This salad is thoughtfully simple and staples-forward. The main components are:
- Tuscan kale — tender and hearty, the best kale for salads.
- Blood oranges — vibrant, sweet-tart citrus that lifts the whole dish.
- Pomegranate arils — juicy bursts of brightness and texture.
- Pistachios — roasted and chopped for a buttery crunch.
- Shaved parmesan — adds savory richness.
The salad is finished with a bright blood orange vinaigrette. It’s tangy and slightly briny with a touch of sweetness — enough to massage into the kale and dress the whole bowl without overpowering the ingredients. If you prefer, other dressings can work too, but the citrus vinaigrette is ideal.
This salad can serve as a light lunch thanks to the kale, nuts and cheese, or as a starter before a larger meal. It also makes a great base to add protein — grilled chicken, salmon or beans turn it into a satisfying main.
The blood orange vinaigrette is one of my favorites — bright, balanced and easy to make. I usually use a few tablespoons to massage the kale, then add the toppings and finish with a little more dressing. It also stores well in the fridge for a few days.
I crave this salad for its contrasts — citrus and savory, crunchy and tender. Shredding the kale into smaller pieces makes it feel like a chopped salad, which concentrates the flavors in every bite.
Doesn’t get much prettier than this!
Blood Orange Kale Salad
Blood Orange Kale Salad
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Ingredients
- 6 to 8 cups shredded Tuscan kale
- kosher salt and pepper
- 2 blood oranges, segmented
- ⅓ cup chopped roasted pistachios
- 1/4 cup shaved parmesan cheese
- ¼ cup pomegranate arils
Blood Orange Vinaigrette
- 3 tablespoons fresh-squeezed blood orange juice
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- kosher salt and pepper
- ⅓ cup olive oil
Instructions
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Place the shredded kale in a large bowl and drizzle with 1 to 2 tablespoons of the vinaigrette. Massage the dressing into the kale for about a minute to soften and reduce bitterness. Season with a pinch of salt and pepper and toss to combine.
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Top the massaged kale with blood orange segments, pomegranate arils, chopped pistachios and shaved parmesan. Drizzle with additional vinaigrette to taste and serve immediately.
Blood Orange Vinaigrette
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Whisk together the blood orange juice, red wine vinegar, minced garlic, Dijon mustard and a generous pinch of salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified. Store any leftover vinaigrette in the refrigerator for up to a few days.
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