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Citrus & Kale Salad with Toasted Almonds: The Fresh Winter Brunch Star
Every January, when the holiday sparkle has dimmed and the farmers’ market feels like a snow-globe of muted greens, I start craving brightness on my plate. Last winter, after one too many oatmeal mornings, I bought a box of blood oranges on impulse—jewel-toned orbs that glowed like tiny sunsets against the gray sky. I paired them with the lacinato kale that stubbornly survives Pacific-North-West frosts, slivered some almonds for crunch, and served it alongside a frittata at a belated New-Year brunch. The bowl was emptied before the coffee pot was dry, and three friends asked for “whatever that happy salad was.” I’ve tweaked it ever since, tightening the dressing, balancing the sweet-tart ratio, and landing on this version that tastes like liquid sunshine when you need it most.
Why You'll Love This Citrus & Kale Salad with Toasted Almonds
- Winter-proof produce: Kale, citrus, and almonds are all at their seasonal peak, so flavor is guaranteed even in February.
- Make-ahead friendly: Dress the greens up to 24 h in advance; the hearty kale actually improves with a short marinade.
- Texture playground: Creamy avocado, crunchy toasted almonds, and juicy citrus segments keep every forkful interesting.
- Nutrient dense & filling: Nearly 10 g plant protein + healthy fats keep post-brunch hanger at bay.
- All-diet welcome: Naturally vegan & gluten-free; add goat cheese or poached eggs for omnivores.
- Zero-waste dressing: Whisk the juice you collect while supreming citrus into the vinaigrette—no scraps, all sparkle.
- Photo-ready color pop: Hot-pink blood orange wheels against deep-green kale = Instagram gold.
Ingredient Breakdown
Lacinato (dinosaur) kale is my go-to because its long, bumpy leaves are tender after a quick massage and shred into elegant ribbons. If you can only find curly kale, remove the thick ribs and chop finely so the dressing can soften the crinkles.
Mixed citrus is the star—use at least two types for a spectrum of color and acidity. Blood oranges bring berry-like sweetness, Cara Caras add pink grapefruit notes, and a classic navel supplies bright, reliable juice for the vinaigrette. When you supreme the fruit, save the “carcasses” and squeeze out every last drop; that juice is liquid gold in the dressing.
Toasted almonds deliver winter-friendly crunch. Buy them whole, then slice lengthwise (a.k.a. “fancy cut”) so the edges catch the heat and turn golden. Swap in pistachios or hazelnuts if you prefer, but keep the toasting step—raw nuts taste dull against vibrant citrus.
Avocado contributes silky richness that tames the kale’s earthiness. Choose one that yields slightly at the stem end but isn’t mushy; you want crescent-shaped slices that hold their shape when tossed.
Finally, extra-virgin olive oil carries fat-soluble vitamins and marries the flavors. Pick a fruity, mild oil (think Ligurian or Californian) so the citrus remains center stage.
Full Ingredient List (Serves 6 as a side, 4 as a main)
- 1 large bunch lacinato kale (about 10 oz)
- ¾ tsp kosher salt, divided
- 1 blood orange
- 1 Cara Cara or navel orange
- 1 ruby grapefruit
- 1 small shallot, minced
- 2 Tbsp champagne or white-wine vinegar
- 1 tsp Dijon mustard
- 3 Tbsp reserved citrus juice (from supreming)
- 1 Tbsp maple syrup
- Freshly ground black pepper
- 5 Tbsp extra-virgin olive oil
- ½ cup sliced raw almonds
- 1 ripe avocado
Step-by-Step Instructions
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1
Prep the kale
Strip leaves off stems; discard stems or save for stock. Stack leaves, roll into a cigar, and slice crosswise into ¼-inch ribbons. Place in a large bowl, sprinkle with ¼ tsp salt, and massage 45–60 seconds—literally rub the leaves between your fingertips—until they darken and feel silky. This breaks down tough cell walls and removes raw bitterness.
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2
Toast the almonds
Preheat a dry skillet over medium heat. Add sliced almonds; stir frequently 3–4 min until golden and fragrant. Transfer immediately to a plate so they don’t burn.
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3
Supreme the citrus
Slice off top and bottom of each fruit. Stand fruit on a cut end; following the curve, cut away peel and pith. Over a bowl, slip a knife between each membrane to release segments. Squeeze remaining membranes into the bowl to harvest every drop of juice—you need 3 Tbsp for dressing.
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4
Build the vinaigrette
In a jam jar, combine minced shallot, vinegar, mustard, maple syrup, reserved citrus juice, ½ tsp salt, and several grinds of pepper. Let sit 5 min to mellow shallot, then add olive oil. Seal and shake until glossy and emulsified.
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5
Assemble & marinate
Pour two-thirds of dressing onto kale; toss well. Let stand 10 min (up to 24 h refrigerated) so flavors meld.
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6
Final flourish
Add citrus segments, half the almonds, and diced avocado. Drizzle remaining dressing, fold gently to keep segments intact, and scatter remaining almonds on top. Serve cool—not ice-cold—for fullest flavor.
Expert Tips & Tricks
- Chill your citrus 30 min before slicing; cold fruit slices cleanly and leaks less juice.
- Double-batch dressing; it keeps 1 week refrigerated and is stellar over roasted beets or quinoa.
- Toast nuts in butter for extra richness—add 1 tsp vegan butter to the skillet for a subtle brown-butter vibe.
- Shave fennel paper-thin on a mandoline and toss with kale for an anise-y lift.
- Salt in layers: massage kale, season citrus, and finish with flaky salt on top for three tiers of flavor.
- Brunch hack: set out components buffet-style; guests build their own bowls and citrus stays perky.
- Prep the morning of—just wait to slice avocado until right before serving to prevent browning.
Common Mistakes & Troubleshooting
- Bitter kale after massage? You under-did it. Keep rubbing until volume reduces by roughly one-third and leaves feel velvety.
- Dressing separates? You need an emulsifier. Add ½ tsp Dijon or a tiny bit of honey and shake vigorously.
- Soggy almonds? They were added while hot or stored while damp. Cool completely before mixing, and store salad sans nuts if making ahead.
- Citrus pith in segments? Use a sharp paring knife and slice inside the membrane, angling toward center; practice makes perfect.
- Avocado mush? Choose barely-ripe fruit and fold in gently with a spoon rather than tossing with tongs.
Variations & Substitutions
- Greens: Swap half the kale with shredded Brussels sprouts or finely chopped escarole.
- Nuts/Seeds: Use toasted pumpkin seeds for nut allergies or candied pecans for sweet tooths.
- Cheese: Crumbled goat cheese or shaved aged Manchego add creaminess; vegans can sub ¼ cup hemp hearts.
- Protein: Top with warm quinoa, chickpeas, or a six-minute egg to turn side into entrée.
- Citrus swap: When blood oranges vanish, try mandarins or even ripe persimmon slices.
Storage & Make-Ahead
- Dressed kale (minus fragile add-ins): 3 days refrigerated in an airtight container. Keep citrus segments, avocado, and nuts separate; fold in just before serving.
- Undressed chopped kale: 4 days refrigerated with a paper towel to absorb moisture.
- Toasted almonds: 2 weeks in a sealed jar at room temp or 2 months frozen.
- Citrus segments: 48 h refrigerated submerged in their own juice; drain before using.
- Dressing: 1 week refrigerated; shake before using. Not freezer-friendly—oil will break on thaw.
Frequently Asked Questions
Ready to chase the winter blues away—one citrusy forkful at a time? Happy brunching!
Citrus & Kale Salad with Toasted Almonds
Ingredients
- 1 bunch curly kale, stems removed
- 2 ruby-red grapefruits, segmented
- 1 navel orange, segmented
- ½ cup raw almonds
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey
- 1 small shallot, minced
- ¼ tsp sea salt
- ⅛ tsp freshly ground black pepper
- ¼ cup shaved Parmesan
- 2 tbsp pomegranate arils (optional)
Instructions
- Toast almonds in a dry skillet over medium heat for 4-5 min until fragrant; chop roughly.
- Stack kale leaves, roll, and slice into thin ribbons; place in a large salad bowl.
- Whisk olive oil, lemon juice, honey, shallot, salt, and pepper to make the dressing.
- Massage dressing into kale with clean hands for 1-2 min to soften fibers.
- Segment grapefruits and orange over a bowl to catch juices; add segments to kale.
- Pour any collected citrus juice into salad for extra brightness.
- Add toasted almonds and shaved Parmesan; toss gently.
- Garnish with pomegranate arils if desired and serve immediately.
