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Top view of citrus salad in a white bowl

Citrus Salad

This Citrus Salad is light, refreshing and packed with healthy winter greens, bright and sweet citrus and a homemade orange vinaigrette. Made with massaged kale, baby spinach, grapefruit, oranges, crunchy nuts, pumpkin seeds and pomegranate arils. Naturally vegan, gluten-free, paleo and Whole30 friendly.

Course Salad
Cuisine American
Keyword citrus salad, kale, low carb recipe, paleo, whole30, winter salad
Prep Time 10 minutes
Servings 4 servings
Calories 198 kcal
Author Kelly


For the dressing:

  • 3 tablespoons extra-virgin olive oil OR avocado oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice OR sub with 1 teaspoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic , grated or finely minced
  • fine sea salt + freshly cracked black pepper , to taste

For the salad:

  • 1 bunch kale , stems removed, chopped (about 4-5 cups)
  • 1/3 cup organic baby spinach or baby arugula
  • 1/4 cup shredded green + red cabbage
  • 4 citrus fruit , I used 1 small grapefruit, 1 blood orange, 1 Cara Cara orange and 1 navel orange, peeled with a knife and cut into round slices
  • 2 tablespoons freshly chopped mint


  • 1.5 tablespoons pomegranate arils
  • 1/2 tablespoons pistachios + walnuts or preferred mixed nuts
  • 1/2 teaspoon pumpkin seeds , or preferred seeds
  • 1 teaspoon hemp seeds
  • 1/2 teaspoon fresh chopped dill , for garnish


Make the dressing:

  1. Add the dressing ingredients to a bowl or a jar. Whisk or shake until combined. Taste and adjust seasonings.

For the salad:

  1. PREP GREENS: Remove and discard the hearty stems and tear or chop the kale leaves into thin piece and place in a large bowl. Drizzle a little bit of dressing and use your hands to massage until the leaves start to soften and wilt.

    Add the baby spinach and cabbage and drizzle with a little bit more dressing and toss lightly to coat.

    Top view of kale in a clear bowl with caesar dressing on a grey background with wooden spoons
  2. CUT CITRUS: Wash the citrus skin and dry. Use a sharp knife to cut and remove the peel. Cut into round slices and set aside.

    Top view of arranged sliced citrus on a white platter
  3. ASSEMBLE SALAD Place the greens on a large platter serving bowl. Arrange the citrus, pomegranate seeds, walnuts, pistachios, pumpkin seeds, mint and fresh dill, if using on top. Sprinkle lightly with hemp seeds.

    Once you’re ready to serve, drizzle the dressing lightly over the salad, toss, and serve immediately.

    Top view of citrus salad in a white bowl
Nutrition Facts
Citrus Salad
Amount Per Serving (1 serving)
Calories 198 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 11g12%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.