This blood orange + kale salad with savory granola is a delicious, vibrant salad for winter. It features chopped kale, juicy, ripe blood oranges, thinly sliced purple cabbage, tangy goat cheese, creamy avocado, tart dried cranberries and a sweet and savory crunchy granola.
blood Orange + kale salad
I know winter is all about the cozy comfort foods, but sometimes I also crave a fresh, colorful salad. Although fresh fruit is not as plentiful in the winter, there are still some great winter fruits that you can enjoy this time of year.
My fav winter fruit is blood orange. Blood oranges have a beautiful ruby red hue and a distinct taste of citrus with hints of raspberry. You can typically only find them this time of year, so you definitely want to take advantage of blood orange season now! That’s why blood oranges star in this winter salad.
The main ingredients in this salad are:
- blood oranges, they are typically easily found at the grocery store this time of year. I love them because of their beautiful ruby red color and the subtle raspberry flavor along with citrus. If you cannot find blood oranges, a naval or cara cara orange works too.
- kale, I used curly kale, stem removed and thinly chopped. Kale is a hearty green with a tough stem, so I prefer to remove the stem and chop the kale thin. Also, to help make it tender, I drizzle it with olive oil, a squeeze of lemon juice, and a pinch of salt and gently massage it, then let it sit for 5 minutes.
- avocado, adds a creamy element to the salad and healthy fat.
- purple cabbage, it adds color and crunch to the salad. I thinly sliced it on a mandolin so it more easily incorporated into the salad (but you can thinly slice it with a good sharp knife as well or cut it thick if you prefer).
- goat cheese, adds a creamy tang that pairs well with the sweet blood oranges.
- dried cranberries, adds a tangy, sweet and chewy element to the salad.
- my sweet and spicy savory granola, savory granola is my new favorite salad topper. It’s crunchy and full of nuts and seeds with a sweet and spicy flavor. Works perfectly in this salad!
How to make the sweet and spicy savory granola
Savory granola is my new favorite salad topping. It’s all the things you love about granola, crunchy oat and nut filled clusters, with a sweet and spicy twist. It adds crunch, texture, and an unexpected pop of flavor that brings so much life to salads.
It’s also super easy to make. Preheat the oven to 325 degrees. Mix together the wet ingredients, olive oil (what gives it that savory goodness), maple syrup (for sweetness), and Worcestershire (for umami). Then, mix in the oats, nuts, and spices (the cayenne, paprika, and garlic powder provide savory and spicy notes that play well with the sweet maple syrup). Make sure all of the oats and nuts are fully combined with the maple syrup mixture.
Spread out evenly on a greased or parchment lined large baking sheet. Bake for 15-20 minutes, stirring halfway through, until golden brown. Let cool completely. It will continue to harden as it cools.
blood orange Vinaigrette
The salad is finished with a sweet and tangy blood orange vinaigrette. It’s made with fresh blood orange juice, olive oil, stone ground mustard, maple syrup, a dash of Worcestershire, and garlic salt. I add it all to a salad shaker or container with lid and shake vigorously until its all combined. Just pour desired amount on the salad and toss to combine.
is this salad healthy?
Very! This salad is bursting with nutrient-rich, fresh ingredients, like kale, blood oranges, avocado, and cabbage. The savory granola is packed with fiber-rich and gluten-free oats and nuts, plus is refined-sugar free. Finally, the dressing is made with fresh, wholesome ingredients and refined-sugar free. This meal is not only bright and delicious, it’s nutritious too!
other salad ideas
- Italian Chopped Salad
- Winter Bliss Buddha Bowls
- Winter Brussel Sprout and Bacon Salad
- Butternut Squash, Chicken Sausage, and Orzo Salad
This blood orange + kale salad with savory granola salad makes a delicious, simple, and healthy side meal!
If you make this blood orange + kale salad with savory granola, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Blood Orange + Kale Salad with Savory Granola
- 2 tablespoons maple syrup
- 3 tablespoons olive oil
- 1 teaspoon Worcestershire
- 1/2 tsp garlic salt
- 1/4 tsp. paprika
- 1/4 tsp. cayenne
- 1/3 cup rolled oats not quick cooking
- 1/2 cup chopped pecans
- 1/2 cup chopped walnuts
- 2 tablespoons hemp seed hearts
Blood Orange Vinaigrette
- 1/4 cup fresh blood orange juice juice of about 1 medium blood orange
- 1/4 cup olive oil
- 2 teaspoon stone ground mustard dijon mustard works too
- 1 tablespoon maple syrup
- Dash Worcestershire
- 1/4-1/2 tsp garlic salt
- 3 cups chopped curly kale or kale/lettuce of choice
- 1 medium to large avocado sliced
- 2 blood oranges peeled and sliced, cara or naval oranges work too
- 1/2 cup goat cheese
- 1/2 cup thinly sliced red cabbage
- 2-3 tablespoons dried cranberries
Preheat the oven to 325 degrees. Grease or line with parchment paper a large baking sheet.
In a medium bowl, combine the maple syrup, olive oil, Worcestershire, and spices and mix to combine. Add in the oats, pecans, walnuts and hemp seed hearts and stir until the dry ingredients are well-mixed with the sauce mixture. Evenly spread out on the prepared baking sheet. Bake for about 15-20 minutes, stirring halfway through, until golden brown. It will continue to set and crips up as it cools.
For the vinaigrette, add all of the ingredients to salad shaker or container with lid and shake vigorously until all of the ingredients are well-incorporated. Taste and adjust seasonings as necessary.
To tenderize the kale, drizzle it with olive oil, a squeeze of lemon juice or blood orange juice, and a pinch of salt and gently massage it, then let it sit for 5 minutes. (this step is optional but will make the kale more tender).
For the salad, add the kale, sliced avocado, sliced blood oranges, sliced purple cabbage, and dried cranberries to a large bowl or serving platter. Toss Wirth desired amount of dressing. Top with desired amount of savory granola.
You can also make individual salads. It will make 4-6 servings.
If you have leftover dressing, store in airtight container in the fridge for up to a week. Shake vigorously before using. Store leftover granola in an airtight container in the pantry.