Lacinato Kale Orange Salad with Avocado

This lacinato kale salad has juicy orange segments, creamy avocado, toasted pumpkin seeds, and a classic homemade vinaigrette.

My friend Abigail is a professionally-trained chef and, not coincidentally, a fantastic host. Unlike my style of entertaining – i.e. where I set out to frantically cook six different dishes over the span of two days, all while trying to make it look effortless in front of guests – meals at Abigail’s are actually effortless.

She focuses her attention on making one or two delicious things, then serves them with an incredible wine you’ve never heard of before, and you get to walk away with a lovely memory to cherish.

This lacinato kale salad is adapted from one of her creations. Made with thinly-sliced lacinato kale, orange segments, creamy avocado, and a classic vinaigrette, we both agree it is the perfect winter salad.

Why You’ll Love This Lacinato Kale Salad

Kale is one of the healthiest foods we can eat and yet unfortunately, one of the most unpopular. The problem? Kale leaves are rough and require a whole lot of chewing.

The cutting technique known as chiffonade (details below) is the savior here. When you roll up the leaves like a cigar and cut them into thin ribbons, you end up with easy-to-chew, yet still crunchy kale. And since the ribbons are so thin, you don’t even need to cut the kale stems off.

Key Ingredients + Substitutions

• Lacinato Kale: Also known as dinosaur kale or cavolo nero, this kale is characterized by dark green, mostly flat leaves (unlike its cousin curly kale).
• Orange: You can use naval, Valencia, or blood oranges here.
• Avocado: Its rich, creamy texture is the perfect complement to crunchy raw kale.
• Pumpkin Seeds: These add a ton of crunch, too. Feel free to sub with sunflower seeds, or use sliced almonds like Abigail. Whatever you use, be sure to toast them for optimal flavor.

How to Make This Kale Orange Salad

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Prep the Kale

Clean the kale thoroughly by washing each individual leaf under running water. Pat dry with a kitchen towel. Chiffonade the kale by stacking 2 leaves at a time and rolling them tightly like a cigar. Then cut into thin ribbons with a sharp knife.

Step 2: Cut the Oranges

Cut the oranges into segments by trimming off the ends, and cutting off the entire skin to expose the juicy flesh. Then cut the segments out by carefully cutting between the membranes. Discard – or snack on – the remaining membranes. (If this technique feels too complicated, just cut the orange into regular ol’ slices!)

Step 3: Toast the Pumpkin Seeds

If your pumpkin seeds are already roasted, skip this step. If your seeds are raw, place them in a small, dry skillet over medium-low heat. Toast, tossing frequently to avoid burning, until they’re golden and making slight crackling sounds, about 5 minutes. Then transfer to a plate to cool.

Step 4: Make the Dressing

In a bowl, whisk together olive oil, vinegar, mustard, maple syrup/honey, salt, and pepper.

Step 5: Assemble the Salad

Combine the kale, oranges, avocado, and pumpkin seeds with the dressing. Toss to coat evenly. Transfer to a serving platter and serve immediately.

How to Serve This Crunchy Kale Salad

This vegan salad is a great accompaniment to wintery main courses like shepherd’s pie, lasagna, cauliflower pot pie, and stuffed portobellos. It would also be great as a trio with these roasted potatoes and marinated lentils.

More Salad Recipes…

• Kale Cashew Caesar
• Purple Cabbage Slaw
• Moroccan-Inspired Carrot Salad
• Kimchi Cucumber Salad

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.