Autumn Blood Orange Kale Salad
This Autumn Blood Orange Kale Salad is a super simple and incredibly delicious fall salad! It's filled with the best mix of textures and flavors: tuscan kale, honeycrisp apples, blood oranges, toasted hazelnuts, bacon, and a blood orange balsamic vinaigrette!
Ingredients
For the blood orange balsamic vinaigrette
- 1/3 cup balsamic vinegar
- juice of 1 blood orange
- 1 1/2 tablespoons pure maple syrup
- small clove garlic
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the salad
- 1 bunch tuscan/lacinato kale, de-stemmed and shredded
- 1 honeycrisp apple, diced
- 4 slices bacon, cooked and crumbled
- 1/3 cup toasted hazelnuts, chopped*
- 2 blood oranges, peeled and sliced
Instructions
blood orange balsamic vinaigrette
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In a food processor or blender, combine the balsamic vinegar, blood orange juice, maple syrup, garlic, olive oil, salt, and pepper. Blend until smooth and emulsified. Season to taste with additional salt and pepper.
salad
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Place shredded kale in a large mixing bowl. Drizzle with a couple tablespoons of dressing and massage the kale for a minute or so in your hands to help soften it. Add the apples, bacon, and hazelnuts and toss to combine. Portion into bowls and top with sliced blood oranges and drizzle with desired amount of dressing. Serve!
Recipe Notes
*I found dry roasted hazelnuts at Trader Joe's, but if you can't find them already roasted, you can toast them in a dry skillet for a few minutes until they're fragrant and golden.
*Extra dressing will keep in the fridge for up to one week!
*I didn't think the salad needed cheese, but it would be great with feta, goat cheese, or shaved parm!