What type of kale works best for this salad?

Curly and lacinato (dinosaur) kale both work great! You can also mix-and-match green and purple kale for more color.

Can I use cranberries instead of raisins for this orange kale salad?

Yes! Dried cranberries work perfectly for winter vibes in this salad. Feel free to swap them 1:1.

What's the best way to cut the oranges for this kale salad?

To save on peeling time, here's what I do: Slice off both ends of the orange so it sits flat on a cutting board. Cut the peel (and membrane) away down the sides of the orange. From there, it should be fairly easy to separate the sections, and for extra credit you can remove the remaining membrane.

Orange Kale Salad with Citrus Tahini Dressing

Ingredients

Units Scale

For the Orange Pecan Kale Salad:

1 large bunch kale (about 5 cups after you chop it up)
1 orange
1/2 cup chopped pecans, toasted if desired
1/4 cup sugar-free raisins
1 1/2 cups leftover chicken breast, shredded or cubed (optional)

For the Citrus Tahini Dressing:

1 tablespoon sesame oil
2 tablespoons tahini
1/4 cup fresh squeezed orange juice (from ~1 orange)
1/2 tablespoon apple cider vinegar
1/8 teaspoon salt

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Instructions

Prepare dressing. Combine all dressing ingredients in a bowl and whisk until smooth. Set aside.
Prepare kale. Wash the kale and pat dry. Remove the tough stems, then roll up the leaves and chop. Add kale to a large bowl. Add about half the dressing and stir the kale to coat.
Add mix-ins. Cut the ends off of the orange so it will sit flat. Cut the outer peel away so you’re left with only the flesh of the orange. Cut into 1/2 inch thick slices. Add the orange slices, pecans, raisins, and chicken breast (if using) to the kale and toss. Drizzle with remaining dressing. Dig in!

Notes

Don't peel the oranges — Save yourself time from peeling the oranges by hand and simply cut away the peel (which also eliminates the membrane for this salad)!
Toss kale in dressing before adding the rest — This is a quick little tip that works well for virtually all salads. Toss the greens in up to half of the dressing before adding the rest of the mix-ins. This ensures all the greens have dressing on them.
Make it a meal — Add 1 1/2 cups leftover rotisserie chicken or Dutch Oven Shredded Chicken to add protein and make it a meal and end up with 38g protein per serving.

Nutrition

Serving Size: 2 cups