Kale and Spinach Salad with Citrus Vinaigrette

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This Kale and Spinach Salad with Citrus Vinaigrette is perfect if you are looking to supercharge your body, but also tastes amazing. It is full of wonderful super foods.

A plate of kale and spinach salad with blueberries and citrus vinaigrette.

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What is a super food?

Superfoods are foods that have a very high nutritional density, meaning that they provide a lot of nutrients and very few calories. They also contain antioxidants, which are natural molecules that help protect the body from free radicals and chronic diseases.

Why This Kale and Spinach Salad Recipe is a Keeper

When you remove the kale stems and add the light lemon dressing taste great and makes you feel so good. Plus it tastes good too.

  • Minutes for a Meal: The dressing and salad only takes minutes to assemble.
  • Easy Ingredients: Nice fresh ingredients are the key to a wonderful salad.
  • Family Friendly: We’re going to add some of your family favorites so they will love it.
  • Adaptable: Can make it with different greens, vegetables and dressings. Add a pinch of salt or leave it out it is up to you can roast a garlic clove and add that.
  • Makes Great Leftovers: Make a big salad and graze on it all week or make it as a arty favorite, your guests can’t wait to dive in.

If you’re looking for more salad recipes, try these Spicy Southwest Salad, Cherry Jello Salad with Fruit and Strawberry Poppyseed Salad.

What is the Best Way to Cut Kale?

A kale and spinach salad with citrus vinaigrette.

The key to enjoying your kale is to remove the thick tough stem and just eating the tender leaf. To cut, run your knife along the sides of the stem to remove. That is one of the reasons that baby kale is more tender. After you remove the leaves from the stem, chop the leaves if you wish.

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Ingredient Notes for Kale Salad

Blueberry kale and spinach salad ingredients on a white table.

You can but pre washed and cut bags of lettuce at your local grocery store to save time. Garnish by add your favorite toppings.

  • Greens: A bunch of Kale and Baby Spinach, washed and dried. Baby is tender.
  • Toppings: Blueberries, slivered almonds.

Citrus Vinaigrette

  • Juice: Orange juice and Lemon Juice for that citrus kick.
  • Canola Oil: A good quality oil.
  • Mustard: A Dijon mustard will help emulsify the dressing and also adds flavor to balance out the acid.

We think this Mandarin Orange Ginger Dressing would also be great on this salad.

See the recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions such as Feta Cheese or Avocado for Spinach and Kale Salad

You can make this salad dressing with so many things. Mix it up with your favorite ingredients.

  • Lemon Dressing: Use different oil for the dressing. Try extra virgin olive oil.
  • Balsamic Vinegar: Add a deeper flavor with the addition of this vinegar.
  • Fruit: A salad with apples, fig, blueberries, strawberries or whatever you like. Add a little lemon zest. A little tart cranberry helps too.
  • Massage: If using something like dinosaur kale use your hands rub a teaspoon of olive oil into the kale, massaging it for 3-4 minutes until softened and glossy.

Special Equipment Needed for Green Kale Salad Recipe

  • Salad Spinner: Make sure that your vegetables are clean and ready to eat with handy tool.
  • Juicer: Get every last drop with this manual juicer.

How to Make Baby Kale Salad with Lemon Vinaigrette Dressing

You can remove the stem and chop the leafy greens in advance. Also, make the citrus Vinaigrette to make a wonderful salad even easier.

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These are the basic steps for making best kale salad. Refer to the full, printable recipe card below for detailed instructions.

Four pictures demonstrating how to prepare the meal.

STEP 1: In a Large Bowl

First, rinse and clean your baby kale and baby spinach. Then in a large bowl, toss the spinach and kale together. Then add the berries, shallots and almonds and then gentle toss.

A series of photos showing how to make the dressing.

STEP 2: Make Dressing

Next, juice your fresh lemon and fresh oranges. Then in a small bowl, whisk together the vinaigrette ingredients. The all purpose seasoning has a little salt and pepper but feel free to add more.

STEP 3: Drizzle

Lastly, drizzle the vinaigrette over the salad and serve.

Four pictures showing how to make a dish with onions and kale.

Recipe FAQs for Delicious Salad

Of course, you can prepare the salad greens a day or two in advance and keep in an airtight container. Keep the topping that you have prepared in an airtight container and do not top with the dressing until ready to serve.

For vinaigrettes, such as balsamic, lemon, or mustard, you can make them up to a week ahead of time and store them in a jar or a bottle in the fridge

A vinaigrette is a versatile dressing that can be used for more than just salads. Truly whatever your heart desires. Here are some other ways you can use a vinaigrette:

  • Marinate your entree meat, fish, poultry, or vegetables with a vinaigrette to add flavor and tenderize before cooking.
  • Dip bread, crackers, chips, or fresh veggies in a vinaigrette for a simple and tasty snack or appetizer. Also, you can also use a vinaigrette as a sauce for chicken tenders, wings, or nuggets.
  • Drizzle a vinaigrette over cooked pasta, rice, quinoa, or couscous to make a delicious and easy side dish or salad. You can also add some cheese, nuts, herbs, or chopped veggies to make it more nutritious and colorful.
  • Glaze Finally, your meat or veggies on the grill with a vinaigrette to give them a nice caramelized crust and a burst of flavor. You can brush the vinaigrette on the food while it is cooking, or pour it over the food when it is done.
A picture of the finished meal and dressing.

Expert Tips for Making This Chopped Kale Vegetable Salad Recipe That Taste Great

  • Add Toppings: Slice avocado, cucumber, sunflower seeds, thinly sliced apple, cranberry, walnuts to this simple salad.
  • Greens: In place of or in addition to the kale leaves, try purple cabbage or romaine lettuce or use a different variety such as curly kale.
  • Cheese: Crumbles of blue cheese, feta cheese or parmesan cheese.
  • Grains: Feel free to add quinoa salad or couscous to the leafy greens.
  • Protein: Add chicken breast, turkey or tuna to the healthy salad.
  • Different Vegetables: Finely chop some red onion or heirloom cherry tomatoes and add to the salad ingredients.
  • Additional Dressing: Make extra for leftover salad or use this mustard dressing on so many things.
  • Short Cut: I’ve got bagged salad at Trader Joe’s for easier preparation.

What to Serve with Spinach and Kale Salad Recipes

A plate of kale and spinach salad with blueberries and citrus vinaigrette.
5 from 6 votes

Kale and Spinach Salad with Citrus Vinaigrette

Yield: 4 servings
Prep: 10 minutes
Total: 10 minutes
This Kale and Spinach Salad with Citrus Vinaigrette is perfect if you are looking to supercharge your body, that also tastes amazing. It is full of wonderful super foods.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Equipment

Ingredients

Salad

  • 2 cups Kale, baby, washed and dried
  • 2 cups Spinach, Baby, washed and dried
  • ½ cup Blueberries
  • cup Shallots, thinly sliced
  • cup Slivered almonds

Grapefruit Vinaigrette

  • cup orange juice, fresh squeezed
  • ¼ cup Lemon juice, fresh squeezed
  • 1 cup Canola oil
  • 2 tablespoons Shallots, finely minced
  • 3 teaspoons Honey
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon All purpose seasoning

Instructions

  • In a large bowl, toss the spinach and kale together.
  • Add the berries, shallots and almonds and gently toss.
  • In a small bowl, whisk together the vinaigrette ingredients.
  • Drizzle vinaigrette over the salad and serve immediately.

Expert Tips

  • Add Toppings: Slice avocado, cucumber, sunflower seeds, thinly sliced apple, cranberry, walnuts to this simple salad.
  • Greens: In place of or in addition to the kale leaves, try purple cabbage or romaine lettuce or use a different variety such as curly kale.
  • Cheese: Crumbles of blue cheese, feta cheese or parmesan cheese.
  • Grains: Feel free to add quinoa salad or couscous to the leafy greens.
  • Protein: Add chicken breast, turkey or tuna to the healthy salad.
  • Different Vegetables: Finely chop some red onion or heirloom cherry tomatoes and add to the salad ingredients.
  • Additional Dressing: Make extra for leftover salad or use this mustard dressing on so many things.

Estimated Nutritional Information

Calories: 589kcal | Carbohydrates: 18g | Protein: 3g | Fat: 59g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 37g | Trans Fat: 0.2g | Sodium: 60mg | Potassium: 389mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4854IU | Vitamin C: 65mg | Calcium: 127mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Side Dish
Cuisine: American

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