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Trattore Farms

Trattore Estate Wines & Dry Creek Olive Company

Kale and Cara Cara Orange Salad

Kale and Cara Cara Orange Salad
Recipe Date:
January 16, 2023
Serving Size:
Cook Time:
Imperial (US)
  • 5 ozs baby kale leaves
  • 2 medium cara cara oranges, peeled and sliced
  • 1/2 cup fennel bulb, very thinly sliced
  • 1/2 cup Manchego cheese grated or substitute with grated Parmesan or crumbled feta
  • 1/2 cup flaked or chopped almonds or pumpkins seeds
  • For Vinaigrette
  • 1/2 Dry Creek Olive Co. Cara Cara Orange Olive Oil or Pink Grapefruit Olive Oil
  • 3 tbsps Cara Cara Orange or Pink Grapefruit juice, freshly squeezed
  • 2 tbsps apple cider vinegar or Dry Creek Olive Co. Pomegranate Vinegar
  • 1 garlic clove
  • 1 small shallot
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1/4 tsp sea salt and ground pepper to taste
  • Prepare the vinaigrette ingredients first to allow the flavours to blend.
  • Whisk all ingredients together and let stand while preparing the salad.
  • Toast the almonds or pumpkin seeds by heating them gently in a skillet. No oil required.
  • Heat until they begin to brown then remove the skillet from the heat. They will continue to roast in the hot pan.
  • Chop the kale very finely and massage with a little bit of the vinaigrette to tenderize it.
  • Slice the oranges or grapefruit and the fennel, grate the cheese and arrange in a serving bowl or in individual dishes. Drizzle with more vinaigrette and top with nuts or seeds and enjoy!

Note: Save remaining dressing in the refridgerator for another salad.