Kale and Nectarine Salad with Citrus Dressing

This Kale and Nectarine Salad with Citrus Dressing is a refreshing and vibrant dish, perfect for a light lunch or as a side to your favorite autumn meals. The sweet nectarines pair beautifully with the tangy citrus dressing, creating a delightful balance of flavors.

Ingredients for Kale and Nectarine Salad with Citrus Dressing

• Kale: Don’t skip massaging kale, as it softens the texture and makes it easier to eat.
• Carrots: Add vibrant color, satisfying crunch, and a touch of natural sweetness.
• Nectarines: Bring a refreshing, juicy, and sweet contrast that pairs well with kale.
• Red Onion: Adds a sharp, pungent flavor that complements fruit’s sweetness and kale.
• Raisins: Add natural sweetness and a chewy texture. Red grapes can be added or used instead.
• Pumpkin Seeds: Add crunchiness and a nutty, fall flavor. Pecans can be used for a richer taste.
• Citrus: Fresh orange and lemon juice give the dressing a bright, sweet, and tangy flavor.
• Olive Oil: Adds a smooth, rich texture to the dressing and helps emulsify the citrus juices.
• Honey (or Maple Syrup): Provides rich, floral sweetness that balances the acidity of the dressing.
• Dijon Mustard: Balances the sweetness of the dressing and adds a slight tang and depth.
• Salt and Pepper: Enhance and balance the flavors, bringing out the natural taste of the salad.

Kale and Nectarine Salad with Citrus Dressing Recipe

For the Salad

• 6 cups (about 180g) kale, stems removed, rinsed and leaves chopped
• 2 ripe (250g) nectarines, pitted and sliced
• 1 medium raw carrot (1 cup/120g) peeled and large shredded (use box grater)
• 1/4 cup (30g) toasted pumpkin seeds or pecans.
• 1/4 cup, about 50 seedless dried raisins (40g) or small sweet red grapes
• 1/3 cup (40g) red onion, diced

For the Citrus Dressing

• 1/4 cup (60ml) freshly squeezed orange juice (about 1 medium orange)
• 2 tablespoons (30ml) freshly squeezed lemon juice (about 1/2 lemon)
• 1 tablespoon (15ml) raw honey or maple syrup
• 1/4 cup (60ml) extra virgin olive oil
• 1 teaspoon (5g) Dijon mustard, optional
• Salt and pepper, to taste

Recommended Equipment

• Whisk: Essential for thoroughly blending the dressing ingredients.
• Jar with Lid: For combining, storing, and shaking the dressing to achieve proper emulsification.
• Plate: A wide and shallow bowl allows you to spread out salad for better visual appeal.

How to Make Kale and Nectarine Salad with Citrus Dressing

Prepare the Dressing: In a small bowl or jar, whisk together the orange juice, lemon juice, honey (or maple syrup), and Dijon mustard. Gradually whisk in the olive oil until the dressing is well combined and emulsified. Season with salt and pepper to taste. Set aside.

Massage the Kale: Place the chopped kale in a large salad bowl. Drizzle a small amount of the citrus dressing or lemon juice over the kale and use your hands to massage the kale for about 2-3 minutes. This helps to soften the kale and make it more tender.

Assemble the Salad: Add the large shredded carrots, diced red onions, sliced nectarines (reserving some for topping), raisins, and pumpkin seeds to the massaged kale.
Tip: For extra sweetness, you can add red grapes or sweet apples.

Add the Dressing: Drizzle the remaining citrus dressing over the salad and gently toss to combine all the ingredients. Transfer the salad to a serving dish and arrange the reserved nectarine slices on top.

Serve the salad immediately, or refrigerate it for up to 30 minutes before serving to allow the flavors to blend.

Presentation: Serve the salad in a wide, shallow bowl or plate for a beautiful presentation. This allows the ingredients to be displayed attractively and ensures the dressing is evenly distributed.

Storage & Serving

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Keep the dressing separate to prevent the salad from becoming soggy.
Dressing Storage: The citrus dressing can be stored in a jar with a lid in the refrigerator for up to 5 days. Shake well before using it again.

Serving: For the best flavor and texture, serve salad after assembling. The kale will be at its tender best, and the nectarines will be juicy.
Garnish Last: Add any delicate toppings like nuts or seeds just before serving to maintain their texture.

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