Fennel-Kale Salad with Blood Oranges

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
Fennel and orange is a classic salad combination. This version is elevated with the addition of tender baby kale, crunchy toasted hazelnuts and creamy gorgonzola cheese.


  1. Whisk 2 tablespoons white balsamic vinegar with 1/4 cup olive oil in a large bowl; season with salt and pepper. Add 1 very thinly sliced fennel bulb, 1 tablespoon chopped fronds, 2 segmented blood oranges, 2 cups baby kale and 1/4 cup each thinly sliced red onion and chopped toasted hazelnuts; toss. Top with crumbled gorgonzola.