No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Kale, Blood Orange, and Hazelnut Salad

  • Servings: 10
Kale, Blood Orange, and Hazelnut Salad

Source: Martha Stewart Living, December 2009


  • 1 1/2 pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded
  • 4 blood oranges, segmented, juice reserved
  • 1/2 cup hazelnuts, toasted and chopped
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.

Related Topics