Pioneer Woman Citrus Salad Recipe

This Pioneer Woman Citrus Salad is a refreshing and bright recipe, which is made with blood orange and kale. It’s the perfect side dish, ready in about 20 minutes.

Pioneer Woman Citrus Salad Ingredients

For the Dressing:

• 1 blood orange
• 1 orange
• 1/4 cup olive oil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon champagne vinegar
• 1/4 tablespoon honey
• 1 teaspoon Dijon mustard
• 3 cloves garlic, grated
• Kosher salt and freshly ground black pepper

For the Salad:

• 1/2 cup sliced jarred roasted peppers
• 1/3 cup pitted Castelvetrano olives, halved
• 1 bunch kale, chiffonade
• 1/2 cup shaved romano cheese
• 1/3 cup toasted pine nuts

How To Make Pioneer Woman Citrus Salad

1. Segment the Oranges: Over a bowl to catch the juices, carefully cut the peel and white pith from the blood orange and the regular orange. Using a paring knife, cut the segments out from between the membranes, letting them fall into a sieve set over the bowl.
2. Make the Dressing: Measure out 1/4 cup of the reserved citrus juice. In a jar with a tight-fitting lid, combine the olive oil, oregano, vinegar, honey, Dijon mustard, grated garlic, salt, pepper, and the 1/4 cup of citrus juice. Cover and shake vigorously until the dressing is combined.
3. Layer the Salad: Pour the prepared salad dressing into the bottom of a large salad bowl. Layer the sliced roasted peppers and halved olives on top of the dressing. Follow with the orange segments, the kale, the shaved Romano cheese, and finally the toasted pine nuts.
4. Toss and Serve: Just before serving, toss the salad well to coat all the ingredients with the dressing from the bottom of the bowl. Serve immediately.

Recipe Tips

• How to easily “chiffonade” kale? To get thin ribbons of kale, stack several leaves on top of each other, roll them up tightly like a cigar, and then thinly slice the roll crosswise.
• Can I make this salad ahead of time? Yes, this salad is perfect for making ahead. You can layer all the ingredients in the bowl as directed (with the dressing on the bottom) and keep it covered in the refrigerator for up to 4 hours. The kale is sturdy and won’t wilt. Just toss it right before you’re ready to eat.
• What are Castelvetrano olives? They are a type of bright green Italian olive known for their mild, buttery, and slightly sweet flavor. They are less briny than many other olive varieties, which makes them perfect for this salad.
• How to segment an orange cleanly? After you’ve cut off the peel and pith, hold the orange over a bowl and use a small, sharp knife to slice along each side of the white membranes that separate the segments. This will release a perfect, membrane-free piece of fruit.

What To Serve With This Citrus Salad

This vibrant and flavorful salad is a fantastic side dish for a variety of meals.

• Grilled or Pan-Seared Salmon
• Roasted Chicken
• Grilled Pork Chops
• A simple pasta dish, like aglio e olio
• As a light lunch on its own with a piece of crusty bread

How To Store Citrus Salad

• Refrigerate: Leftover tossed salad can be stored in an airtight container in the refrigerator for up to 24 hours. The kale is hearty enough that it will soften but still be enjoyable. For best results, store the dressing and salad components separately.

Citrus Salad Nutrition Facts

• Calories: 280 kcal
• Carbohydrates: 20g
• Protein: 8g
• Fat: 20g
• Saturated Fat: 5g
• Sodium: 650mg
• Sugar: 12g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Carrot Salad Recipe
• Pioneer Woman Cabbage Salad Recipe
• Pioneer Woman Arugula Salad Recipe