Massaged Kale Salad with Beets, Oranges, and Goat Cheese

Are you ready to take your taste buds on a journey of flavors and textures? It’s easy with this recipe for Massaged Kale Salad with Beets, Oranges, and Goat Cheese! The combination of hearty kale, tangy goat cheese, juicy oranges, sweet beets, crunchy pistachios, and refreshing mint creates an enticing blend of flavors that makes a perfect side dish for any meal!

This kale salad with beets is a superstar in the world of leafy greens – the hearty kale is massaged until tender and flavorful, then topped with sweet and earthy beets, juicy oranges, tangy goat cheese, and crunchy pistachios. It’s packed with bold, zesty flavors and an array of exciting textures!

This salad is great on its own for a light lunch or dinner, but it also pairs well with some Balsamic Grilled Chicken or Honey Glazed Salmon for a heartier meal!

Ingredients You’ll Need

• Kale – You can use your favorite variety of kale for this recipe. I love Lacinato kale.
• Olive Oil – Adds flavor and helps to massage to break down the fibers so they are easily chewed and digested.
• Lemon Juice – Adds a bright and tangy pop of citrus flavor to the salad.
• Goat Cheese – Adds creaminess and tanginess with a hint of salt to balance out the other flavors in the salad.
• Oranges – Adds sweetness and juiciness to the salad.
• Beets – Adds earthy sweetness and a beautiful pop of natural red color to the salad.
• Pistachios – Adds crunch and nuttiness to the salad, which balances out the textures.
• Mint – Adds freshness and a subtle refreshing herbaceous flavor to the salad.
• Honey – Adds sweetness and contrasts the salty and tangy flavors from the rest of the ingredients.

How To Make Massaged Kale Salad with Beets, Oranges, and Goat Cheese

Prepare the kale: Start by washing and drying the kale. Remove the stems, then tear it into small pieces and place them in a large bowl.

Massage the kale: Drizzle with olive oil and lemon juice, then massage with your hands for about 2 minutes until the kale starts to look glossy and tender. You may need more or less time depending on the type of kale you use.

Prepare the orange segments: Slice off the top and bottom, then use your knife to remove the skin and pith of the orange carefully. Cut into rounds, then into half moons, then dice into bite-sized pieces. Set aside. 

Spread the goat cheese: Use a rubber spatula to spread the goat cheese onto the bottom of the serving platter. The goat cheese doesn’t need to cover the entire surface of the platter, the salad will be piled on top. 

Assemble the salad: Add the massaged kale on top of the goat cheese. Add on the diced oranges, beets, pistachios, and mint, then drizzle with honey and a pinch of salt and pepper to finish. Serve and enjoy!

Recipe Tips

• Choosing kale: There are a few different types of kale that can be used for this recipe, including lacinato kale, curly kale, and red kale. Lacinato kale (also known as dinosaur kale) has a dark green color with narrow leaves and a tender texture. Curly kale has a bright green color with ruffled leaves and a crunchy texture. Red kale has deep red stems with purple-green leaves and is slightly sweeter than the other kale varieties.
• When massaging kale for salad, it’s best to use your hands as it’s the most effective way to break down the kale fibers and soften them evenly.
• Use pre-steamed beets to save time, or use canned beets that are fully drained.
• Use room-temperature goat cheese to make it easier to spread on the serving platter.
• Add the toppings right before serving to prevent the salad from becoming soggy.

Flavor Variations

• Swap out the pistachios for almonds or walnuts for a different type of flavor and crunch.
• Add pomegranate seeds or dried cranberries for a pop of tart sweetness in each bite.
• Use grapefruit instead of oranges for a slightly more tart flavor.
• Add sliced avocado for extra creaminess.
• Top with grilled chicken or shrimp.
• Swap out the honey for maple syrup or agave nectar for a different sweetener.
• Instead of kale, use other types of leafy greens, including spinach, arugula, or romaine lettuce.

Storage

Storing: Massaged kale salad is best served immediately but is hearty enough to still be good the following day. Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

This salad is not suitable for freezing.

FAQ

What’s the best type of kale to use for massaged kale salad?

The best type of kale to use for massaged kale salad is lacinato kale. It has a dark green color with narrow leaves and a tender texture and holds up better than regular kale.

How long does it take to massage kale properly?

This will depend on the type of kale you use and how strong you massage it. Generally, it will take 1-2 minutes to get to the correct consistency.

Can I add goat cheese on top instead?

Yes, if you prefer the goat cheese not to be spread on the bottom, feel free to add it on top.

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