KALE, BLOOD ORANGE, AND HAZELNUT SALAD

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Kale, Blood Orange, and Hazelnut Salad image

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

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

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

Steps:

  • 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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