Mandarin Orange Kale Salad with Mandarin Vinaigrette is the lightness we crave in the depths of winter. Each bite bursts with juicy mandarins, crunchy kale, fennel and almonds dressed in a citrus dressing — you will love how this simple and refreshing salad brings balance to the table!
Slices of mandarin oranges on a bed of kale with fennel in Mandarin Orange Kale Salad.
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Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people
Calories 409kcal
Author Liren Baker


For the dressing:

  • 2 tablespoons freshly squeezed mandarin juice about 1 mandarin orange
  • 1 tablespoon honey
  • 1 1/2 teaspoon whole grain Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste

For the salad:

  • 3 cups chopped lacinato kale
  • 1 cup thinly sliced fennel bulb
  • 1/4 cup thinly sliced red onion
  • 4 Wonderful Halos mandarin oranges peeled, halved and sliced into 1/4 inch half moons
  • 1/3 cup almonds if you have Marcona, splurge and use them here, otherwise, any almond is perfect
  • 1/4 cup fennel fronds


Make the dressing:

  • In a small bowl, whisk together the mandarin orange juice, honey and mustard.
  • While whisking, drizzle in the olive oil and continue whisking until the dressing is fully emulsified.
  • Season to taste with salt and pepper.

Make the salad:

  • In a bowl, toss together the kale, fennel and red onion.
  • Dress with about 1/4 cup of the dressing and toss well.
  • Transfer the salad to a serving bowl, and top with mandarins, almonds and fennel fronds.
  • Serve with remaining dressing on the side.


Serving: 1serving | Calories: 409kcal | Carbohydrates: 25g | Protein: 5g | Fat: 34g | Saturated Fat: 4g | Sodium: 46mg | Potassium: 511mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2220IU | Vitamin C: 50.5mg | Calcium: 167mg | Iron: 2.2mg
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