Use red-hued blood oranges or pink cara cara oranges to add a pop of color and tons of vitamin C to this salad.

Citrus Winter Salad

Prepare Honey-Roasted Almonds: Preheat oven to 400 degrees. Lin a rimmed baking pan with parchment paper. Place almonds and honey in a small bowl and stir until combine. Spread almonds in prepared pan and bake for 5 minutes. Stir mixture and bake for 2 minutes more or until toasted. Remove from oven; cool completely.

Coat beets with cooking spray. Wrap beets with foil and place in a rimmed baking pan. Bake 55 minutes, or until tender. Remove beets from oven and cool. When cool enough to handle, remove foil, peel, and thinly slice.

Zest one orange. Squeeze juice from orange, yielding about 1/4 cup juice. Set aside. Peel remaining oranges; cut each crosswise into 1/2-inch-thick slices. Set aside. 

Add canola oil, vinegar, zest, juice, honey, and Dijon mustard to a screw-top jar. Cover and shake well. Season to taste with salt and pepper.

Arrange kale, beets, oranges, tangerines, and red onion on a large platter. Top with goat cheese, and Honey-Roasted Almonds, if desired.