Salad season doesn’t end when summer fades. Winter is prime time for hearty salads, and this mandarin orange kale salad combines bright citrus with creamy avocado, roasted butternut squash, protein-rich quinoa and chickpeas, and crisp baby peppers. The citrus vinaigrette brings acidity and freshness, while the massaged kale softens into a tender base. It’s a colorful, nourishing bowl that feels like sunshine on cold days and works well for lunches, light dinners, or meal prep.
Why You’ll Love Kale and Mandarin Orange Salad
- Hearty and satisfying for colder months, yet bright and refreshing.
- Seasonal ingredients like mandarin oranges and winter squash create contrast in flavor and texture.
- Simple and fast to assemble if you prepare quinoa and squash ahead.
- Substantial enough as a main course, or perfect as a side or lunch.
- Great for meal prep — flavors deepen after a day in the fridge.
- The citrus vinaigrette is light, tangy, and highlights the fresh ingredients.
Helpful Tip
Don’t skip the fresh herbs — mint or cilantro add a bright, aromatic lift that balances the roasted squash and citrus.
Ingredients for Mandarin Orange Kale Salad
Salad Ingredients
- Mandarin oranges: Peeled and segmented for sweet, juicy bursts.
- Quinoa: A nutty, protein-rich base; measure before cooking (⅔ cup dry yields about 2 cups cooked).
- Chickpeas: Canned or cooked, they add creaminess and extra protein.
- Butternut squash: Roasted until caramelized — frozen cubes work well to save prep time.
- Avocado: Diced for creamy richness and healthy fats.
- Baby bell peppers: Seeded and diced for crunch and color.
- Mint (or cilantro): Chopped to brighten the salad.
- Lacinato or other raw kale: Stemmed and chopped to form the hearty leafy base.
- Seasonings: Smoked paprika for depth on the squash, plus salt and freshly ground black pepper.
Mandarin Orange Vinaigrette Ingredients
- Fresh lime juice: Adds tang and sharpness.
- Mandarin orange juice: Sweet citrus undertone to balance the lime.
- Olive oil: Smooths and binds the dressing.
- Optional sweetener: A teaspoon of maple syrup or agave if you prefer a milder tartness.
Tip: For perfectly fluffy quinoa, rinse the grains and use the correct ratio of water to quinoa. Cooked quinoa cools faster when spread on a large rimmed sheet pan before refrigerating.
How to Make Mandarin Orange and Lacinato Kale Salad
This salad has two elements that are easiest to prepare ahead: the quinoa and the roasted butternut squash. For meal prep, cook those the night before, chill, and assemble when ready.
- Cook the quinoa. Follow package directions. For about 2 cups cooked quinoa, cook 2/3 cup dry. Cool on a sheet pan in the fridge to stop steam and speed chilling.
- Roast the butternut squash. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tsp olive oil, a pinch of salt and 1/2 tsp smoked paprika. Roast on a sheet pan for about 20 minutes, turning once, until tender and caramelized. Let cool.
- Make the dressing. Whisk or shake together juice of 1 mandarin, juice of 2 limes, 2 tbsp olive oil, and a pinch of salt and pepper. Add 1 tsp maple syrup or agave if you want it slightly sweet.
- Massage the kale. Place stemmed, chopped kale in a large bowl with a pinch of salt and 1 tsp olive oil. Massage with your hands for 2–3 minutes until the leaves become softer and more tender.
- Assemble the salad. Add chilled quinoa, drained chickpeas, diced bell peppers, roasted butternut, diced avocado, mandarin segments and chopped mint to the massaged kale. Pour dressing over and toss gently to combine.
- Serve or store. The salad keeps well in the refrigerator for up to 3–4 days when tightly covered; add avocado just before serving if you plan to store for several days.
Tips for Making the Best Kale Mandarin Salad
- Use fresh produce: Ripe mandarins, firm avocado, and crisp peppers make a big difference.
- Customize textures: Add toasted nuts, seeds, or pomegranate arils for crunch and contrast.
- Meal prep notes: Leave avocado out if prepping for more than one day; add it just before eating to avoid browning.
- Dress to taste: Increase or reduce lime and mandarin juice to suit your acidity preference, or add zest for extra brightness.
- Ingredient swaps: Use blood oranges or navel oranges instead of mandarins; substitute other winter squashes like delicata if preferred.
Recipe Variations
- Protein upgrade: Add baked tofu, roasted tempeh, or grilled chicken for more protein.
- Mediterranean twist: Swap mint for basil and add olives or roasted red peppers.
- Spicy version: Add red pepper flakes or sliced jalapeño for heat.
FAQs
What’s the best way to add mandarin segments to the salad?
Peel the mandarins, remove any loose pith, then slice each segment in half or thirds. Keeping the little membrane on each segment helps them hold their shape and distribute juice without making the salad soggy.
How do you store kale salad?
Kale holds up well to dressing, and this salad often tastes better after a few hours as flavors meld. Store in airtight containers for up to 3–4 days, keeping avocado separate if you prefer.
Do you need to treat avocado before meal prepping salads?
If prepping ahead, avoid adding avocado until serving. If you must add it earlier, toss the avocado with a little citrus juice to slow browning and keep it fresher longer.
Other Delicious Kale Salad Recipes
- Simple Vegan Kale Caesar
- The Best Kale Crunch Salad
- Zesty Wild Rice and Kale Salad
- Autumn Kale Salad
Love this recipe? Drop a comment below to share your experience. Craving more? Check the recipe collection for more plant-based ideas and seasonal salads.
Mandarin Orange and Kale Salad
Prep: 15 mins • Cook: 30 mins • Total: 45 mins • Serves: 4
Ingredients
For the salad
- 2 mandarin oranges, peeled and chopped
- ⅔ cup quinoa (dry, measure before cooking)
- 15 oz chickpeas, drained
- 1 cup butternut squash, peeled and cubed
- 1 avocado, diced
- 3 baby bell peppers, seeded and diced
- 4 tbsp mint, chopped (or cilantro)
- ½ bunch kale, stemmed and chopped
- Salt and black pepper to taste
- ½ tsp smoked paprika
For the citrus vinaigrette
- 2 tbsp olive oil (plus 1 tsp for massaging kale)
- Juice of 2 limes
- Juice of 1 mandarin
- Optional: 1 tsp maple syrup
Instructions
- Cook quinoa according to package directions. Spread on a sheet pan and chill.
- Preheat oven to 400°F (200°C). Toss squash with 1 tsp olive oil, salt and smoked paprika. Roast 20 minutes, turning once; cool.
- Whisk the mandarin and lime juices with 2 tbsp olive oil, salt and pepper. Add sweetener if desired.
- Place chopped kale in a large bowl with a pinch of salt and 1 tsp olive oil. Massage for 2–3 minutes until tender.
- Add chilled quinoa, chickpeas, bell peppers, roasted squash, avocado, mandarin segments and chopped mint to the kale. Toss with dressing until combined.
- Store covered in the fridge up to 3–4 days; add avocado just before serving if prepping for multiple days.
Notes
This salad is gluten-free and plant-forward. The kale stands up well to dressing, and the citrus keeps avocado fresher when mixed in. For longer storage, leave avocado out and add fresh at serving time.
Nutrition (per serving, approximate)
Calories: 461 • Carbohydrates: 59 g • Protein: 14 g • Fat: 22 g • Fiber: 17 g • Vitamin C: 85 mg