You can make the prettiest, tastiest salad ever with this recipe for Blood Orange Salad with Kale and Hazelnuts. Bursting with bright flavors, vibrant colors, powerful nutrients, and crisp textures, this easy three ingredient salad tosses in a light cumin cilantro vinaigrette into the mix, to further enhance the nutrition and flavor of the salad. Best of all, this chopped kale salad is seasonal during citrus season in the cooler months, making it a standout salad recipe for fall, winter, and spring. It also holds up well in the fridge for a few days, so try the salad recipe for meal prep, too. Swap out kale for another leafy green if you like, such as spinach, chard, or romaine.
What Is a Blood Orange?
With their bright red infusion of red color, blood oranges are a variety of citrus, and they are one of nature’s prettiest seasonal fruits. Filled with sweet-tart flavor, as well as vitamin C, anthocyanin compounds, and fiber, blood oranges benefits include a powerful dose of protection against oxidative stress and inflammation. Blood orange season is in the winter and early spring time. Look for blood oranges in supermarkets and farmers markets. They grow in my bioregion of Southern California, and I have a blood orange tree in my backyard. My favorite way to enjoy these colorful citrus fruits is au naturel—just peel them and pop them in your mouth. However, they are also beautiful in simple, plant-forward dishes, like this easy Blood Orange Salad with Kale and Hazelnuts.
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Description
This easy, gluten-free, vegan Blood Orange Salad with Kale and Hazelnuts is bursting with flavor and nutrition.
Cumin Cilantro Vinaigrette:Â
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon, juiced)
- 1 tablespoon fresh, finely chopped cilantro
- 1/4 teaspoon garlic powder
- Pinch cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (optional)
Salad:Â
- 1 large bunch (about 1 pound) fresh kale, tough stems removed, chopped (about 6 cups)
- 3Â medium blood oranges, peeled, sliced horizontally into circles
- To make Cumin Cilantro Vinaigrette, mix together olive oil, lemon juice, garlic, cumin, black pepper, salt (optional), and cilantro in a small dish.
- Place chopped kale in a large salad bowl.
- Pour vinaigrette over kale and massage into leaves with clean hands for 1 – 2 minutes.
- Arrange blood oranges over kale. Sprinkle with hazelnuts.
- Serve immediately. Makes 8 servings (about 1 cup each). Store leftover salad in an airtight container in the refrigerator for up to 5 days.
Notes
Save the leftover kale stems to use in your next green smoothie.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 77
- Sugar: 4 g
- Sodium: 10 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 2 g
Top 10 Kale Salads
For other plant-based kale salads, try some of my favorites.
Creamy Purple Cauliflower Salad
Mediterranean White Bean Salad with Persimmons
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Kale Quinoa Salad Bowl with Mandarins
Butternut Squash Salad with Barley and Kale
Red Plum Wheat Berry Salad
Warm Citrus Barley Salad
Tofu Kale Power Bowl with Tahini Dressing
Brown Rice Chickpea Kale Salad
Vegan Kale Caesar Salad
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