Kale, Blood Orange, And Hazelnut Salad

60 faves
More from this source
Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
161
FAT
28%
CHOL
0%
SOD
2%

Comments

Add a comment

Ingredients for 10 servings

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

You might also like

Kale Salad With Blood Orange And Meyer Lemon
The Kitchn
Festive Beet Citrus Salad With Kale And Pistachios
Simply Recipes
Simple Blood Orange And Kale Salad With A White...
Spoon Fork Bacon
Kale, Blood Orange, And Hazelnut Salad
The Bitten Word
Blood Orange Kale Chips With Caramelized Cherry...
The Healthy Apple
Halibut With Coconut Creamed Kale And Quinoa In...
A Cozy Kitchen
Kale, Andouille, Scallop, White Bean, And Pimen...
Food52
Blood Orange Couscous Salad
Parade Magazine
Pan-fried mackerel with kale, beetroot and bloo...
Lucy Jessop
Raw Vegan Kale Salad With Blood Orange & Avocado
The Tomato Tart