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Tangerine Pistachio Kale Salad
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5 from 1 vote

Tangerine Pistachio Kale Salad

This is the perfect, easy to make, winter salad with fresh kale, citrus, and pistachios!
Course Salad
Cuisine American
Keyword kale, Pistachio, tangerine
Prep Time 15 minutes
Servings 4 servings



  • 2-3 bunches of Lacinato kale
  • 2 teaspoons olive oil
  • 2 tangerines peeled and sections cut in half
  • 1/4 cup shelled pistachios rough chopped
  • 4 ounces shaved Parmesan cheese


  • 1/3 cup fresh tangerine juice about 2 tangerines, juiced
  • 1 tablespoon dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons rice vinegar
  • 1 teaspoon fresh chopped thyme
  • salt and pepper to taste
  • 3/4 cup extra virgin olive oil


For salad

  • Remove the stems from the kale and rough chop the leaves. Place in a bowl and add the olive oil and toss to coat all the pieces. Set aside and make the dressing.

For dressing

  • Add all the dressing ingredients except for the olive oil to a blender and blend for 30 seconds. Slowly pour in the oil and blend until mixed well. Set aside and assemble the salad.
  • Add the kale to a large platter and layer the tangerines, Parmesan, and pistachios. Drizzle some dressing over the salad and toss to combine.