A refreshing and nutritious salad featuring kale, citrus, and a delightful dressing.
Prepare the dressing by whisking together the olive oil, juice from the lemon, honey, Dijon mustard, salt, and black pepper in a small bowl.
Whisking the dressing thoroughly ensures a smooth and well-emulsified mixture.
Wash and dry the kale using a salad spinner or kitchen towel. Remove the tough stems and chop the leaves into bite-sized pieces.
Massaging the kale with a bit of olive oil can make it more tender and flavorful.
Peel and segment the orange, removing any seeds. Chop the segments into smaller pieces if desired.
Use a sharp knife to easily segment the orange without tearing the flesh.
Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.
Keep an eye on the almonds while toasting to prevent burning.
Combine the kale, orange segments, toasted almonds, and dried cranberries in a large serving bowl.
Toss the ingredients gently to avoid bruising the kale or breaking the orange segments.
Pour the dressing over the salad and toss to coat evenly. Serve immediately and enjoy.
Serve the salad immediately after tossing with the dressing to maintain its freshness.
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