Kale, Blackberry and Fennel Salad

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Kale, Blackberry and Fennel Salad

This salad is loaded with flavor, nutrients, and texture. It’s got a crunchy base of Kale and a whole list of power ingredients that take the salad from “happy” to “ecstatic!”

  • Author: Kim Nicholson

Ingredients

Scale

FOR THE VINAIGRETTE

  • 1/ 2 cup olive oil
  • 1/ 4 cup red wine vinegar
  • 1 lemon, zested and juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove of garlic, minced
  • 1/ 2 teaspoon kosher salt
  • 1/ 4 teaspoon black pepper

FOR THE SALAD

  • 6 cups kale, tightly packed, chopped, stems removed
  • 1 fennel bulb
  • 1 pomegranate or 1/2 cup of pomegranate seeds
  • 1 can of Mandarin oranges
  • 1/ 2 cup toasted almonds (optional)
  • 1 cup blackberries
  • 1/ 2 cup crumbled feta cheese (optional)
  • Salt and black pepper, to taste

Instructions

Step One:

To make the vinaigrette: Add all ingredients to a jar and shake until emulsified.

Step Two:

To make the salad: Place kale in a large salad serving bowl. Drizzle a little vinaigrette over the kale, toss to combine, and massage vinaigrette into leaves, until kale has desired tenderness.

Step Three:

Add the rest of the ingredients to the kale and toss to combine. Add as much vinaigrette as you want. Season with salt and pepper.

Notes

You may have grown up thinking that kale is just a green leaf vegetable, but it’s actually one of the most nutrient-dense foods out there. Loaded with omega-3s, antioxidants, and other anti-inflammatory nutrients, eating kale can help you stay young and healthy.

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Hello Franklin, the newest children's book from Kim Nicholson, is on a mission to help children understand the importance of insects and the natural world.