Blood Orange Salad with Kale and Hazelnuts

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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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