Kale Blood Orange And Hazelnut Salad Recipes

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KALE, BLOOD ORANGE, AND HAZELNUT SALAD



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.

KALE CITRUS SALAD



Kale Citrus Salad image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 bunch kale, leaves torn off the stalks
1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon sugar
1 clove garlic, pressed or grated
Salt and freshly ground black pepper
1 heaping tablespoon sour cream or plain Greek yogurt
3 tangerines, mandarins or clementines (or 1 orange), peeled and cut into chunks
1 jalapeno, seeded and sliced very thin
4 ounces goat cheese (chevre)

Steps:

  • Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale.
  • To make the dressing, combine the orange juice, olive oil, sugar, garlic and some salt and pepper in a small jar. Shake vigorously until combined, then add the sour cream or yogurt and shake again until it's nice and creamy.
  • Toss the kale in half the dressing for a minute or so, then add the citrus pieces and jalapeno slices. Toss again until combined. Add a little more dressing if it needs it. (Extra dressing can be stored in the fridge and used for any salad.)
  • At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

KALE ORANGE SALAD



Kale Orange Salad image

This salad has a delicious blend of fruit and sweet spices tossed with the freshness of kale. It's sure to be a winning combination.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 10

2 oranges
1 tablespoon honey
1/4 cup red wine vinegar
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
1 bunch (8 oz) fresh kale, ribs removed, very thinly sliced (6 cups)
1/2 red onion, thinly sliced (1 cup)

Steps:

  • Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
  • In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 8 g, TransFat 0 g

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