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Blood Orange + Kale Salad with Savory Granola

Course Salad
Prep Time 10 minutes
Cook Time 20 minutes


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


  1. Preheat the oven to 325 degrees. Grease or line with parchment paper a large baking sheet.
  2. 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.
  3. 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.
  4. 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).

  5. 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.

Recipe Notes

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.