Kale and Carrot Salad with Citrus Vinaigrette

A crunchy fresh salad of thinly sliced carrot, shredded spinach and kale, all tossed in a zesty orange vinaigrette. Makes a healthy side dish or a delicious snack on its own.


Serves 8

Preparation Time

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Cook's NoteExtra dressing can be refrigerated for 2 days, bring to room temperature before tossing with salad.
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  • 1 Tbsp. (15ml) shallot, finely chopped
  • ¼ cup (125ml) orange juice
  • 3 Tbsp (45ml) olive oil
  • 2 Tbsp (30ml) whole grain mustard
  • ½ tsp (2.5ml) salt
  • freshly ground black pepper
  • 5 cups (1.2L) kale, coarsely chopped
  • 2 cups (500ml) spinach, coarsely chopped
  • 1 cup (250ml) rainbow carrots, thinly sliced
  • 1 cup (250ml) radishes, thinly sliced


Puree shallot, orange juice, oil, mustard, salt and pepper in a blender or mini food processor until smooth and creamy.

Toss kale, spinach, carrots and radishes in a large bowl. Drizzle with the dressing; toss to coat.