Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese

This salad is sweet and aromatic, firm to the bite and bold on flavor. From bright fennel and cranberry hues to tones of kale and pepita, this dish explores a gastric spectrum that is sure to bring you back for more.

Recipe from Cookie and Kate.

-1 bunch kale
-1 sweet apple
-1 bulb fennel
-3 ounces crumbled goat cheese
-1/4 cup dried cranberries
-1/4 cup roasted, salted pepitas
-1/8 cup olive oil
-1 tablespoon lemon juice
-1/2 tablespoon maple syrup
-1 teaspoon Dijon mustard
-salt and pepper

Wash kale and chop into bite-sized pieces, discarding the ribs, then gently knead to soften the leaves. Separate the segments of the fennel bulb and cut thin. Toss the kale with the fennel, goat cheese, minced dried cranberries, and pepitas.

Combine and stir the olive oil, lemon juice, maple syrup, and mustard, with salt and pepper to taste. Cube the apple and add it to the dressing to coat, then pour over the salad and toss to distribute.

This recipe makes four generous servings for dinner or lunch, and only gets more flavorful as the kale sits longer in the dressing.


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