Late October – early December marks the Satsuma season in North Florida. These Mandarin oranges are a treat you won’t want to miss. This kale and satsuma salad highlights fresh Satsumas, kale and radishes. The satsuma dill vinegratte is another great way to celebrate the season.


  • 6 fresh Satsumas, divided
  • 1 large bunch kale
  • 1 bunch radishes
  • 1 cup raw cashews
  • 1/2 cup + 1 tbsp olive oil
  • 1/8 cup apple cider vinegar
  • 1/8 cup red wine vinegar
  • 2 tsp minced fresh dill
  • Salt and pepper


  1. Tear bite size pieces of kale into a collander, discarding tough stems. Rinse and dry thoroughly. Add kale to a large bowl and massage with 1 tbsp olive oil until softened and add to a large serving bowl.
  2. Using a sharp serrated knife, trim off the peel and pith of 5 Satsumas and slice them horizontally into thin 1/4″ rounds. Add on top of kale.
  3. Wash slice radishes thinly add to top of the kale.
  4. Toast cashews in a pan with 1 tsp oil over medium heat until starting to brown, watch carefully so they do not burn. Add to the top of salad.
  5. To make vinegratte combine 3 tbsp juice of (about 1) satsuma with 1/2 cup olive oil, vinegars, dill and salt and pepper to taste. Whisk until combined. When ready to serve toss salad with vinegratte.


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