Kale, Orange Salad with Miso Dressing

Number of servings


  • .33 cup Sunkist® lemon juice
  • 1 Sunkist® Valencia orange, zested
  • .33 cup Sunkist® Valencia orange juice
  • 2 cups heavy whipping cream
  • 1 cup sugar
  • 2 tsp. white miso paste
  • 3 tbsp. freshly squeezed Sunkist® orange juice
  • 2 tbsp. freshly squeezed Sunkist® lime juice
  • 2 tsp. sesame oil
  • 3 tbsp. canola oil
  • 2 Sunkist® oranges
  • 2 tbsp. canola oil
  • 16 oyster mushrooms (about 1/2 pound), cut in half
  • 1 tbsp. sesame seeds
  • 6 cups baby kale


Preparation: 25 minutes


  1. Whisk the miso paste and the freshly squeezed Sunkist® orange juice and freshly squeezed Sunkist lime juice in a small bowl.
  2. Then slowly whisk in the oils until combined. Refrigerate until ready to serve.
  3. In the meantime, cut the peel off the Sunkist® oranges and then segment using a small paring knife. Set aside.
  4. Heat the canola oil in a large non-stick sauté pan.
  5. Add the mushrooms and sauté until crispy about 2 -3 minutes per side.
  6. Add in the sesame seeds and stir, then remove from the heat and transfer to a large bowl.
  7. Add the Sunkist® orange segments, baby kale and dressing. Toss to combine.