I loved the variety of ingredients in this interesting and delicious salad. I served it with grilled salmon, but it would also be a perfect accompaniment to chicken.
Whisk together 2/3 cup olive oil (I used 1/3 cup), 1/4 cup white balsamic vinegar, 1 teaspoon orange zest, 2 tablespoons orange juice, 1 tablespoon honey, 2 teaspoons Dijon mustard, 3/4 teaspoon salt and a pinch of ground red pepper, and ground ginger. Toss 5 ounces of baby kale leaves, sections from 2 to 3 oranges, 1 pint of raspberries and 1/3 cup slivered almonds, toasted, with 1/4 cup dressing.
Recipe adapted from Southern Living, August 2014