Cara Cara Orange Salad


This Cara Cara orange salad is one of my favorites! It uses a variety of winter fruits, and features the beautiful red flesh Cara Cara orange, which is hard to find outside the winter season. I love this salad for dinner parties because it’s pretty and flavorful, but simple enough that it doesn’t take much time to make.

Cara Cara Orange & Burrata Salad

At the soft center of burrata is stracciatella, a fresh cheese made from shreds of stretched curd, and cream. The cheese’s richness complements the juicy tang of citrus and tarragon in this salad.


Cara Cara Orange & Burrata Salad

Recipe Summary


20 mins


20 mins




Ingredient Checklist

  • 4 Cara Cara oranges (see Tip)
  • 2 tablespoons pomegranate juice
  • 2 teaspoons honey
  • 2 teaspoons lime juice
  • 2 teaspoons rice vinegar
  • 2 teaspoons minced shallot
  • 2 teaspoons finely chopped fresh tarragon, plus leaves for garnish
  • ½ teaspoon whole-grain mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 5 cups red-leaf Boston or Bibb lettuce
  • 4 ounces burrata cheese
  • 2 tablespoons prepared crispy fried onions
  • Crushed toasted hazelnuts for garnish


Instructions Checklist

  • Step 1Using a sharp knife, slice both ends off oranges and remove the peels and white pith; discard. Cut the oranges into 1/4-inch-thick slices.
  • Step 2Whisk pomegranate juice, honey, lime juice, vinegar, shallot, tarragon, mustard, salt and pepper in a large bowl. Slowly whisk in oil. Reserve 3 tablespoons of the dressing. Toss lettuce with the remaining dressing in the bowl.
  • Step 3Arrange the lettuce and orange slices on a platter. Tear burrata and scatter over the top along with pomegranate arils. Drizzle with the reserved 3 tablespoons dressing and sprinkle with hazelnuts and tarragon leaves, if desired.


Cara Cara oranges have a minimal amount of pith that makes these medium-size navel oranges ideal to suprême or segment. They have a sweeter, more complex flavor than a standard navel and a more crimson color, closer to a red grapefruit or blood orange. Find them at your grocery store in early winter.

Nutrition Facts

Serving Size: 

1 1/4 cups

Per Serving:

248 calories; fat 14g; cholesterol 20mg; sodium 205mg; carbohydrates 27g; dietary fiber 4g; protein 7g; sugars 19g; saturated fat 5g; vitamin a iu 3991IU; potassium 205mg.


This baby Kale and Cara Cara Orange Salad will brighten up any winter day. With hints of fennel, toasted flaked almonds, optional cheese and a citrus dressing, it’s bursting with colour, flavour, antioxidants and Vitamin C.

This Kale and Cara Cara Orange Salad makes a welcome change from your daily green salad! Fresh sweet oranges add lots of colour, flavour and interest to a healthy bowl of tender baby kale.

And a touch of anise-flavoured fennel along with salty grated cheese makes this a spectacular salad for lunch or as a side salad for dinner, or even for a holiday dinner!


  • Options! You can make it with massaged kale (see below for how to tenderize kale) or make it with baby kale, which is already tender. You can also make it with your favourite oranges if you can’t find Cara Cara oranges.
  • This salad has surprisingly amazing flavours with hints from fennel.
  • It’s quick and easy to put together for a weeknight dinner, but fancy enough for a holiday dinner, too.


If you haven’t had Cara Cara oranges before, I encourage you to seek them out. They are incredibly sweet and succulent (as they are low in acid) and they have no pits. How cool is that? Especially for kids!

Their peel looks very similar to a navel orange but the fruit is slightly pinker, closer in colour to a grapefruit. The pink shade indicates the presence of lycopene, the same antioxidant that gives tomatoes their red colour.

They are still considered to be specialty products as they weren’t available in the produce market until the late 1980s.

This kale and orange salad is so pretty! Dark green kale, pinky-orange Cara Cara oranges, thinly sliced fennel, and a smattering of salty grated cheese!

This healthy salad is topped with toasted almonds and drizzled with an exquisite citrus vinaigrette made with freshly-squeezed orange juice. Mwah!

Let’s make this kale and orange salad!


kale:  1 bunch of Lacinato kale OR 5 oz. package of baby kale

oranges:  this recipe features Cara Cara oranges, but you can use navel oranges or other sweet oranges if you’d like.

nuts or seeds: toasted flaked almonds or pumpkin seeds add a little crunch to this salad. Sometimes I’ve used salted sunflower seeds, too.

fennel: this anise-flavoured veggie adds little hints of licorice 

cheese:  optional, but good! I’ve made this salad with grated Manchego cheese (sheep’s cheese), with Parmesan, and with crumbled feta. It’s good both with or without cheese!

Citrus Vinaigrette: olive oil, white wine vinegar or apple cider vinegar, freshly squeezed orange juice, garlic, shallot, Dijon mustard, honey, salt and pepper.


Kale, like that shown in the photo above, can be a little tough but it’s very easy to tenderize.

  1. How to massage kale to tenderize it. First, strip the leaves from the tough inner stem and chop the leaves into very small pieces. Put them in a bowl, drizzle with a teaspoon or two of olive oil and gently massage the oil into the leaves. Massaging helps to break down the tough connecting fibers and makes the kale easier to digest.
  2. Set the kale aside, and whisk the vinaigrette ingredients together. This Citrus dressing is superb when you use freshly squeezed Cara Cara orange juice, but you can also substitute lemon juice or Meyer lemon juice.
  3. Toast the flaked almonds over medium-low heat in a skillet just until they become fragrant and begin to brown. Remove from the heat as they will continue to brown in the residual heat from the pan.
  4. Slice the fennel using a very sharp knife or a mandolin.
  5. Now, simply arrange the massaged kale or baby kale (no need to massage it) in a shallow bowl with bite-sized orange slices, thinly sliced fennel, grated or crumbled cheese, and toasted almonds.
  6. Toss with this flavourful Citrus Vinaigrette and enjoy!


Substitute other oranges, like navel oranges, mandarins, satsumas or blood oranges, or add a mixture of two varieties

Change the cheese! I’ve made this with grated Manchego cheese, but it’s also delicious with feta cheese or goat cheese.

Change the nuts! Toasted almonds look pretty on this salad, but you could also use pecans, sunflower seeds or pumpkin seeds.


Stored this kale and orange salad covered in the refrigerator. It will last for 3 days

Cara Cara Orange and Avocado Salad with Mixed Chicories

This salad is a great one for winter citrus. I like to use cara cara oranges, which have pinkish flesh and a sweet flavor. You could substitute other oranges or tangerines or clementines if you prefer. Here, I use a mix of escarole, radicchio, and endive for the leafy part of the salad for a good mix of color and texture. I only use a little radicchio because its bitterness can be overpowering. I love the red color it adds to the dish but if you don’t like it feel free to omit it. I like to shave fennel on a mandoline, but you can also slice it thinly with a sharp knife. You could use other nuts if you prefer–almonds or walnuts would be a natural fit here. And is sometimes add a little thinly shave parmesan cheese for extra richness. The vinaigrette here is more than you need, but it keeps well for a couple of weeks and is great on many different kinds of salads. You can scale it down if you prefer. As with any salad, the amounts are flexible. Feel free to tweak to your liking.

PREP TIME15 minutes

TOTAL TIME15 minutes


For the red wine vinaigrette:

  • 1 tablespoon finely minced shallot
  • 3 tablespoons red wine vinegar
  • 2 tablespoons dijon mustard
  • 9 tablespoons extra virgin olive oil
  • a pinch of salt

For the salad:

  • 5 big leaves of escarole, torn into bite-sized pieces
  • 6 endive leaves, sliced into pieces about 1-inch wide
  • 3 radicchio leaves, thinly sliced
  • 1/2 medium bulb of fennel, cored and sliced paper thin
  • 2 cara cara oranges
  • 1/2 an avocado, thinly sliced and then cut again into quarters
  • a small handful of pecans, toasted
  • salt and freshly ground black pepper


  1. Make the vinaigrette. Place the shallots in a medium bowl, add the red wine vinegar, and let stand for 10 minutes. Add the dijon and whisk to combine. Add the olive oil and a pinch of salt and whisk to combine. Set aside.
  2. Wash and dry the greens in a salad spinner. Add to a large mixing bowl and sprinkle with salt. Add the fennel and sprinkle with a pinch of salt.
  3. Supreme the oranges. Slice of both ends of the oranges to expose the flesh. Then, resting on either end, cut the rest of the peel, including the white pith, off of the oranges. Cut between each membrane and orange segment, cutting only so far as the center, which should release the orange segments.
  4. Add to the mixing bowl along with the avocado slices. Sprinkle with salt. Pour a few tablespoons of vinaigrette around the sides of the bowl and gently toss with your hands until all of the salad is lightly coated (add a little more vinaigrette if necessary). Add a few cracks of black pepper to the salad, sprinkle the pecans over the top, and serve.
  5. (Store the rest of the vinaigrette in the refrigerator and shake to emulsify before using again.)

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