Kale and Carrot Salad with Citrus Vinagrette


Created for: Pasta Bowls


  1. Puree shallot, orange juice, oil, mustard, salt and pepper in a blender or mini food processor until smooth and creamy.
  2. Toss kale, spinach, carrots and radishes in a large bowl. Drizzle with the dressing; toss to coat.

Note: Extra dressing can be refrigerated for 2 days, bring to room temperature before tossing with salad.


  • 1 Tbsp. (15ml) shallot, finely chopped
  • ¼ cup (125ml) orange juice
  • 3 Tbsp (45ml) olive oil
  • 2 Tbsp (30ml) whole grain mustard
  • ½ tsp (2.5ml) salt
  • freshly ground black pepper
  • 5 cups (1.2L) kale, coarsely chopped
  • 2 cups (500ml) spinach, coarsely chopped
  • 1 cup (250ml) rainbow carrots, thinly sliced
  • 1 cup (250lm) radishes, thinly sliced

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Main Ingredient: Kale
Cooking Time: 15 minutes
Serving Size: 8