Citrus Kale Salad with Hamilton Ranches Pecans

I love The Holidays and all the eating that comes along with it. Being pregnant makes everything taste better, therefore I found myself devouring more delicious food over The Holidays than usual. But even with the excuse of “eating for two”, I found myself needing to eat something clean and light. So, this week I decided to try this Pioneer Woman recipe because it sounded fresh. And with the jalapeno it adds warmth that I need to get me through the winter. Of course, because I am a pecan businesswoman I added our pecans as a salad topper. My husband and I were very thrilled with this salad and will be making it many times as the weather gets warmer.


  • 1 bunch kale, leaves torn off the stalks
  • 1 whole Jalapeno, seeded and sliced very thin (I roasted mine over an open flame on my stove to cut the heat and add more depth to the flavor)
  • 3 whole tangerines or clementines (or 1 Orange), Peeled And Cut Into Chunks
  • Fresh blueberries 
  • 4 ounces, weight goat cheese
  • 1/4 cup orange juice (I used fresh squeezed)
  • 2 Tablespoons olive oil
  • 1 clove garlic, pressed or grated
  • 1 teaspoon sugar
  • Salt to taste
  • Black pepper to taste
  • 1 Tablespoon (heaping) sour cream
  • 1 Cup of Hamilton Ranches raw or roasted salted pecans (chopped)



Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. 

To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream and shake again until it's nice and creamy.

Toss the kale in half the dressing for a minute or so, then add the jalapeno slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)

At the last minute, break the goat cheese into chunks with a fork and add the pecans; toss it into the salad. Serve!

(Note: because the kale holds up well, the salad can be tossed 15 minutes before serving.)

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