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.


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