Mandarin Kale Salad // The Speckled Palate

Want to make a perfectly balanced and hearty kale salad? Combine fresh mandarin oranges, kale, toasted pecans, bacon and a homemade orange vinaigrette to make the best Mandarin Orange Salad. This simple salad recipe makes a great side dish or can be served as a meal. Makes 2 large servings.

2025 update: This recipe was originally shared at My Cooking Spot in January 2015, where I was a contributor. I have completely revamped this post, which now includes an updated recipe card. You will find it provides more information and detail. The post also has new images, as well as lots more tips and tricks. I hope you love this as much as I do! 

When I initially published this post in January 2015, I stated that the year got off to a whirlwind of a start and that I was focusing on eating more veggies and fruits. I was pregnant at the time and dealing with some serious sweet cravings, so this was a focus for me.

I developed this winter kale salad recipe so that I could enjoy seasonal fruits and veggies together… and hopefully not just eat cakes and cookies until our first daughter arrived in March. 

And to be honest, it still is one of my favorite salads. 

It calls for two winter-specific fresh produce: mandarin oranges and kale. While you can find these ingredients year-round, I love purchasing them from local vendors at our local farmer’s market.

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Why I love this recipe:

Simply put, this salad is delicious, and it’s an easy recipe to make and put together. 

The mandarin oranges add a natural sweetness which pairs beautifully with the bitterness of the kale. The toasted pecans add a beautiful crunch and toastiness, while the bacon adds another crispy texture and wonderful meatiness. And that orange vinaigrette is tart and a little sweet and brings everything together.

That said, the salad itself is light, and I see it as a great way to recharge and restart.

You can serve this as a side salad or as the main dish.

​Also, there are ways you can customize this salad to your dietary needs or current cravings. You can use a can of mandarin oranges if you can’t find fresh ones in the grocery store. You can add more protein or even sprinkle on some cheese, if that sounds good.

More salad recipes to try: Chicken Shawarma Salad | Turkey Taco Salad | Crunchy Chicken Cobb Salad | Easy Steak Salad with Orange Vinaigrette

What you need to make this recipe:

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These are the simple ingredients you need to purchase at the grocery store or farmer’s market:

• Kale — lacinato or dinosaur kale is my go-to for salads because it’s easier to handle than curly kale. Remove the stems as best you can to make the kale easier to chew. Chop it more finely if you’re concerned about the texture being unpleasant.
• Mandarin oranges — peel these beauties and toss the mandarin orange segments directly into the salad! You could also use canned oranges, if necessary. Just be sure to drain them before adding to the salad.
• Pecans — when I originally developed this recipe, I used whole pecans. When reworking it, I used chopped pecans and like how they disperse in the salad better.
• Bacon — I baked this in the oven to get it super crispy, but you can fry it in a pan if you prefer. Turkey bacon also works.
• Extra virgin olive oil — or another neutral oil to serve as the base of the vinaigrette. Avocado oil would be great here.
• Freshly squeezed orange juice — while you could use the bottled kind from the grocery store, I think that juicing your own fresh adds extra orange flavor! 
• Honey — this adds a little more sweetness to the vinaigrette, and I just love it.
• Salt and pepper — kosher salt (medium grain) and freshly cracked black pepper are what you need here. These will be added to the dressing… give it a taste and then add if necessary.

Additional ingredients for this salad:

• Add meat, like grilled chicken breasts or shredded rotisserie chicken, to make this a main dish.
• Add cheese, like crumbled goat cheese or kale, for added creaminess.
• Change up the toppings. Consider adding finely chopped red onions, green onions or cucumbers.
• Swap out the kale for other greens that you prefer, like fresh baby spinach or spring mix.

How to make Kale Orange Salad

Cook the bacon. You can do this in a skillet on the stovetop or in the oven. (If you want to learn how to bake bacon, my tutorial covers it!) Once crispy, let it drain and cool completely.

Toast the pecans. If you bake the bacon, you can do this in the same oven! Just be sure to set a timer so that they do not burn. Eight to 10 minutes usually does the trick, but keep an eye on them.

Make the vinaigrette. ​Squeeze the oranges, then pour into a mason jar along with the olive oil and honey.

Add the lid, and give it a good shake before tasting and adding salt and pepper, if necessary.

Dress the salad. Add the chopped kale into a large mixing bowl or a fancy salad bowl. Drizzle with the vinaigrette, and toss until the leaves are coated.

Finish the salad. Sprinkle in the remaining ingredients (the orange segments, pecans and bacon.) Toss to combine, then serve immediately in individual bowls.

How to store:

If you plan to double this salad or only eat half of it, please only dress the greens that you plan to eat, as they will not store well.

Store leftovers separately in airtight containers in the refrigerator. The greens and toppings will keep for about 2-3 days max while the vinaigrette will keep for up to a week.

Frequently Asked Questions

Quick tips and tricks to make the best Orange Kale Salad

• Use fresh mandarin oranges and peel right before adding to the salad. ​I love sweet oranges so much, and these should be beautifully sweet this time of year.
• Mise en place. ​You want to have all your ingredients made before you assemble the salad. So cook the bacon, toast the pecans and make the vinaigrette before you start assembling.
• This salad does not store well ​because it will become soggy after tossing in the vinaigrette. If making it early, store the vinaigrette and the salad separately in airtight container in the refrigerator.

​Here is how you can make this salad in your kitchen…