How To Make Kale Salad with Fennel and Honeycrisp Recipe
Make a unique kale salad for lunch today with our recipe! It comes with crunchy bits of fennel and honeycrisp apple and a lemony dressing.
Serves:
Ingredients
For Salad:
- 1bunchkale,large
- 1Honeycrisp apple,medium
- 1fennel,medium, bulb
- 3⅓ozchilled goat cheese,crumbled, to yield about ⅓ cup crumbled goat cheese
- ⅓cupcranberries,dried
- ¼cuppumpkin seeds,or chopped pecans
For Dressing:
- ¼cupolive oil
- 1tsplemon zest
- 2tbsplemon juice
- 1tbspmaple syrup
- 2tspdijon mustard
- ⅛tspsalt
- freshly ground black pepper
Instructions
Salad:
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Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs.
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Chop the kale leaves into small, bite-sized pieces, then transfer the chopped kale to a big salad bowl.
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Sprinkle a small pinch of sea salt over the kale and massage the leaves with hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
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Chop the apple into small, bite-sized pieces.
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Use a chef’s knife or mandoline to slice the fennel as thin as possible.
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Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad.
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Roughly chop the cranberries and add them to the bowl.
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In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant, for 3 to 6 minutes.
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Transfer the pepitas to a bowl to cool.
Dressing:
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In a small bowl, whisk together the olive oil, lemon zest, lemon juice, maple syrup, dijon mustard, salt, and black pepper until emulsified.
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Add the cooled pepitas to the salad bowl.
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Drizzle dressing over the salad, just enough to lightly coat the kale once tossed. Toss the salad well.
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Let the salad rest for 10 minutes, serve, and enjoy!
Nutrition
- Calories: 303.85kcal
- Fat: 23.16g
- Saturated Fat: 6.10g
- Trans Fat: 0.01g
- Monounsaturated Fat: 12.40g
- Polyunsaturated Fat: 3.49g
- Carbohydrates: 18.71g
- Fiber: 4.80g
- Sugar: 10.46g
- Protein: 9.58g
- Cholesterol: 10.87mg
- Sodium: 241.40mg
- Calcium: 136.76mg
- Potassium: 495.30mg
- Iron: 2.32mg
- Vitamin A: 331.74µg
- Vitamin C: 69.98mg
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