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Kale and spinach salad with blood orange and blackberry ginger vinaigrette

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1 bunch kale

2 cups of spinach

1 tsp of minced garlic

Salt and pepper to taste

3 tbs Blood Orange Olive Oil

3 tbs freshly squeezed lemon juice

1/2 cup Blackberry ginger Balsamic

1/2 cup dried cranberries

1/2 cup of mandarin oranges

fresh ground pepper

1/4 c grated pecorino cheese, plus more to garnish

3 tsp chopped almonds


Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. (Making 4 to 5 cups). Place the kale and spinach in a large bowl. Transfer minced garlic, salt and pepper to a small bowl. Add blood orange olive oil, lemon juice, blackberry ginger balsamic. Whisk to combine. Pour dressing over the kale and spinach and toss well. Toss in the cheese, fruit and nuts. Let the salad sit for 5 minutes, then add additional cheese and a drizzle of olive oil.