Kale & Citrus Salad

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  • Salad: 
  • 1 bunch kale, destemmed and thinly sliced 
  • 1½ cups seasonal citrus segments (we used pink grapefruit, navel orange, and satsumas), reserve any juice left over from slicing into segments
  • 5 oz goat cheese, crumbled
  • 1/2 cup walnuts, chopped
  • 1 fennel bulb, thinly sliced on mandoline slicer
  • 1/4 red onion, thinly sliced on mandoline slicer
  • 1/2 cup Mezzetta® Whole Italian Castelvetrano Olives, pitted and quartered
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 1/3 cup reserved citrus juices
  • 1/4 tsp Dijon mustard
  • apple cider vinegar or champagne vinegar to taste, if needed


In a large salad bowl, combine all salad ingredients and set aside.

In a small bowl, whisk together the olive oil, citrus juice and Dijon mustard. Season with salt and pepper to taste. If needed, add a few splashes of vinegar for a little more acid.

Drizzle enough dressing over the salad to lightly coat, and toss. 

Serve immediately.