Yield: 4 servings
3 large oranges
1 bunch curly kale, de-stemmed, leaves rolled up and sliced into thin strips (chiffonade)
¼ cup toasted, salted almonds, chopped roughly
¼ cup toasted, salted pumpkin seeds (pepitas)
¼ cup toasted, salted sunflower seeds
½ cup dried cranberries
5 small carrots, peeled and chopped roughly
1 large apple, unpeeled, cored and diced small (preferably Pink Lady, Gala or Honeycrisp)
1 large Haas avocado, pitted and diced medium
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup fresh feta cheese, crumbled
1 medium shallot, peeled and diced finely (3 tablespoons)
1 tablespoon red wine vinegar
3 tablespoons freshly squeezed orange juice (from the oranges)
3 tablespoons extra-virgin olive oil
Cut the peel and pith off the oranges, then segment them by cutting between the dividers. Discard any seeds, but reserve the juice for the vinaigrette.
In a medium container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a medium-sized bowl.
Add the kale, nuts, seeds, cranberries, carrots, apple, avocado and orange segments to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine. Season to taste with salt and pepper and additional orange juice as needed. Serve in bowls and top with some crumbled feta.