tuscan kale salad

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This tuscan kale salad is so juicy, fresh, and wholesome. Topped with fresh mandarins, cranberries, goat cheese, candied pepitas and a maple orange dressing-- it’s perfect for fall!

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6
  • Category: Salad
  • Method: Toss
  • Cuisine: Ameriacn
  • Diet: Gluten Free


candied pepitas:

  • 2 tbsp granulated sugar
  • 1 tbsp water
  • 1/2 cup raw pepitas
  • pinch of flaky salt

maple orange dressing:

  • 2 tbsp fresh-squeezed orange juice
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp maple syrup
  • 1 tbsp grated ginger
  • 1/4 tsp kosher salt, plus more to taste
  • freshly ground black pepper, to taste
  • 1/2 cup extra-virgin olive oil

tuscan kale salad:

  • 2 bunches tuscan kale (also known as lacinato, dinosaur or black kale)
  • 1 tsp olive oil
  • kosher salt
  • 4 clementines, peeled and segmented (can substitute 1 15-oz can mandarin oranges, drained)
  • 1/2 cup dried sweetened cranberries
  • 4 oz goat cheese, crumbled


candied pepitas

maple orange dressing:

  1. Whisk together orange juice, vinegar, maple syrup, ginger, salt, and pepper. Slowly whisk in the olive oil until combined and thick. Taste and add more salt or pepper, if desired.

tuscan kale salad:


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.