Mandarin and Kale Salad with Bright Citrus Vinaigrette

Why You’ll Love Kale and Mandarin Orange Salad

• Hearty and filling for winter, yet bright and refreshing
• Uses seasonal produce: citrus, kale, and winter squash
• Quick to assemble once the quinoa and squash are prepared
• Substantial enough for a main dish or a nourishing lunch
• An easy way to eat lots of leafy greens and vegetables in colder months
• The citrus vinaigrette is lively and bright
• Flavors deepen after a night in the fridge — great for meal prep

Ingredients for Mandarin Orange Kale Salad

Salad Ingredients

• Mandarin oranges: Sweet, tangy segments that brighten the salad.
• Quinoa: A nutty, protein-rich base that adds substance and texture.
• Chickpeas: Provide creamy, plant-based protein and fiber.
• Butternut squash: Roasted for caramelized sweetness; frozen cubes work well to save prep time. Substitute with roasted carrots or sweet potatoes if preferred.
• Avocado: Adds creaminess and healthy fats.
• Baby bell peppers: Colorful and crunchy.
• Mint (or cilantro): Fresh herb for a bright finish.
• Raw kale leaves: A vitamin-rich, hearty base. Lacinato (Tuscan) or Red Russian kale both work well.
• Seasonings: Smoked paprika for the squash, plus salt and black pepper to taste.

Mandarin orange vinaigrette ingredients

• Fresh lime juice: Adds tang and lifts the flavors.
• Mandarin orange juice: For a sweet citrus note.
• Olive oil: Forms the base of the dressing.

How to Make Mandarin Orange and Lacinato Kale Salad

This salad has two components you can prepare ahead: the quinoa and the roasted squash. For meal prep, cook these the night before or the morning of, chill them, and assemble when ready.

• Cook the quinoa. Cook according to package directions. For about two cups cooked, start with 2/3 cup dry. Spread the cooked quinoa on a sheet pan to cool quickly, then refrigerate.
• Roast the butternut squash. Preheat the oven to 400°F (200°C). Toss cubed squash with olive oil, a pinch of salt and smoked paprika. Roast on a sheet pan for about 20 minutes, turning halfway, until golden and tender. Frozen cubes can be roasted the same way to save time.
• Make the dressing. Whisk together juice from one mandarin and two limes with 2 tablespoons olive oil, a pinch of salt, and black pepper. Add 1 teaspoon maple syrup or another sweetener if you prefer a sweeter dressing.
• Massage the kale. Place stemmed, chopped kale in a large bowl, sprinkle with a pinch of salt and drizzle 1 teaspoon olive oil. Massage with your hands for 2–3 minutes until the leaves soften and become tender.
• Assemble the salad. To the massaged kale add chilled quinoa, drained chickpeas, diced bell peppers, roasted squash, diced avocado, and chopped mint or cilantro. Pour the dressing over and toss until everything is well coated and evenly combined.

Tips for Making the Best Kale Mandarin Salad

• Use fresh produce: Fresh, ripe ingredients make a noticeable difference.
• Customize: Add nuts, seeds, or extra vegetables for crunch and variety.
• Meal prep friendly: The salad holds well in the fridge for 3–4 days; add avocado just before serving to avoid browning if prepping for multiple days.
• Adjust the dressing: Tweak the citrus-oil ratio, or add zest for more brightness.
• Swap ingredients: Use blood or navel oranges for different citrus notes, or swap butternut for delicata or buttercup squash.
• Load the toppings: Try red onion, pumpkin seeds, almonds, or pomegranate arils for extra texture and flavor.

Other Delicious Kale Salad Recipes

• Simple Vegan Kale Caesar
• The Best Kale Crunch Salad
• Zesty Wild Rice and Kale Salad
• Autumn Kale Salad

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