Kale Salad

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This Kale Salad is a good source of vitamins and minerals, and the roasted carrot helps out too! A salad is only as good as its dressing, and this vinaigrette includes blood orange juice, which supports immune health and is another source for, you guessed it, vitamins and minerals!

Kale Salad

Recipe by Chef Leah, E.A.T. Marketplace


Prep time


Calories Per Serving




    • 1-2 heads kale (cleaned, de-stemmed, course chopped)

    • Roasted farm carrots (view carrot recipe HERE)

    • Hemp seeds

    • Chevre (we love Drake Family Goat Cheese)

    • 1/3 cup blood orange juice

    • 1 tbsp. minced scallions (whites) or smashed-minced garlic

    • 2 tbsp. honey

    • 1 tbsp. olive oil

    • 1 tsp. Dijon mustard

    • 1/8 tsp. salt

    • 1/8 tsp. freshly ground black pepper        


    • Make the vinaigrette by combining the dressing ingredients in a blender or vigorously shake in a mason jar, then set aside.

    • Toast hemp seeds by lightly coating seeds in olive or avocado oil. Sprinkle with sea salt and spread on a parchment lined baking sheet. Bake the seeds until they become light brown, up to 15 minutes.

    • Course chop the cleaned and de-stemmed kale.

    • Toss with blood orange vinaigrette (massaging into kale).

    • Add roasted carrots, then toss again. Crumble chevre on top and sprinkle a good amount of toasted hemp seeds, (warm seeds are better). Enjoy!

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