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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Blood Orange Salad with Kale and Hazelnuts
(9 votes, average: 4.78 out of 5)
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4.8 from 9 reviews
- Author: The Plant-Powered Dietitian
-
Total Time: 15 minutes -
Yield: 8 servings - Diet: Vegan
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Description
This easy, gluten-free, vegan Blood Orange Salad with Kale and Hazelnuts is bursting with flavor and nutrition.
Ingredients
Cumin Cilantro Vinaigrette:
- 1 ½ tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, finely minced
- Pinch cumin
- Pinch paprika
- 2 tablespoons fresh, chopped cilantro
Salad:
- 1 large bunch fresh kale, chopped
- 3 small blood oranges, peeled, sliced horizontally into circles
- ¼ cup toasted hazelnuts, coarsely chopped
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Instructions
- To make Cumin Cilantro Vinaigrette, mix together olive oil, lemon juice, garlic, cumin, paprika, and cilantro in a small dish.
- Place 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. Store leftover in refrigerator in airtight container for up to 5 days.
- 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
Keywords: blood orange color, blood orange benefits, what is a blood orange, blood orange season, blood orange salad, chopped kale salad, vegan kale salad
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For other vegan salads, check out some of my favorites:
Vegan Kale Caesar Salad
Chopped Winter Salad with Lemon Dressing
Greek Mizuna Salad with Sumac Spice Vinaigrette
Quinoa Apple Waldorf Salad
Jewel Winter Salad with Orange Vinaigrette
Italian Chopped Salad
Nicoise Salad with Tofu
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