Food & Cooking Recipes Salad Recipes Kale, Blood Orange, and Hazelnut Salad 4.2 (15) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 2, 2020 Print Rate It Share Share Tweet Pin Email Servings: 10 Blood oranges not only add a citrusy flavor, but a bright burst of color to this hearty kale with hazelnut salad. Ingredients 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 Directions 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. Rate it Print