Kale & Citrus Salad

Kale & Citrus Salad

Prep Time: 15min. | Total Time: 18min. | Serves: 4


For the Salad:

  • 1 bunch kale, destemmed and thinly sliced (about 4 cups)
  • 1-½ c. seasonal citrus segments, we used pink grapefruit, naval orange, and satsumas (reserve any citrus juice from slicing into segments)
  • 5 oz. goat cheese, crumbled
  • ½ c. chopped walnuts
  • 1 fennel bulb, thinly sliced on mandoline slicer
  • ¼ red onion, thinly sliced on mandoline slicer
  • ½ c. Jeff’s Garden Pitted Castelvetrano Olives, quartered

For the Dressing:

  • 1/3 c. Extra Virgin Olive Oil
  • 1/3 c. reserved citrus juices
  • ½ tsp. Dijon mustard
  • Apple cider vinegar or champagne vinegar to taste, if needed


In a large salad bowl, combine all salad ingredients and set aside.

In a small bowl, whisk together the olive oil, citrus juice and Dijon. Season with salt and pepper to taste. If needed, add a few splashes of vinegar for a little more acid.

Drizzle enough dressing over the salad and to lightly coat and toss. Serve immediately.