Kale, Blood Orange, and Hazelnut Salad


Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad.


  • 1 ½ pounds Tuscan black kale or regular kale, stems and ribs removed, leaves shredded

  • 4 blood oranges, segmented, juice reserved

  • ½ 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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