6 kale hazelnut salad Recipes

pink grapefruit, red onion, thinly sliced, divided, fresh lemon juice, fat-free plain yogurt, extra-virgin olive oil, kosher salt, black pepper, lacinato kale, very thinly sliced , or baby kale leaves, toasted hazelnuts, chopped (1/3 cup)

kale, stems and inner ribs removed and leaves thinly sliced, broccoli stems, peeled and julienned, salt, extra-virgin olive oil, leeks, white and tender green parts only, thinly sliced, lemon juice, freshly squeezed, hazelnuts, toasted and chopped, freshly ground pepper, fresh pecorino romano or manchego cheese, coarsely shredded

red bartlett pears, ripe but firm, cored and cut into 3/4 -inch cubes (about 1 1/2 lb), olive oil, divided, thyme, chopped, divided, kosher salt, black pepper, freshly ground (to taste), prosciutto, thinly sliced, sugar, pearl barley, onion, thinly sliced, dry white wine, tuscan kale, stemmed and roughly chopped , about 8 cups, lemon juice, butter, hazelnuts, coarsely chopped, toasted and peeled (optional)

vinaigrette, plum preserves, champagne vinegar or white wine vinegar, dijon mustard, canola or peanut oil, chopped shallots, salt and freshly ground black pepper to taste, salad, spinach or 1 lb. fresh loose, red or green swiss chard or young kale, heads frisee or escarole, olive oil or peanut oil, roasted , peeled hazelnuts, roughly chopped (about 3 oz)