Name: Kale and Spinach Salad with Citrus Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Cuisine: American

From the Cook

1/8

Warning0 allergens identified

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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.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Massage Your Kale 💪
Massage the kale leaves with a pinch of salt for 1-2 minutes before adding dressing to break down the fibers, making them tender and more receptive to the citrus vinaigrette.
Emulsify Your Vinaigrette 🌀
Whisk the Dijon mustard with lemon and orange juice first, then slowly drizzle in the canola oil while whisking continuously to create a creamy, stable emulsion that clings beautifully to the greens.
Toast Your Almonds 🔆
Lightly toast the almonds in a dry pan for 2-3 minutes before adding to the salad to unlock their natural oils and deepen their flavor for a more sophisticated taste.
Balance Sweet and Acidic 🍊
Taste your vinaigrette before dressing the salad and adjust the honey-to-citrus ratio so the sweetness doesn't overpower the fresh tang—this ensures a perfectly balanced citrus profile.
Dress Right Before Serving 🥗
Add the vinaigrette only 5-10 minutes before serving to prevent the delicate greens and blueberries from becoming soggy while maintaining optimal freshness and texture.