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Autumn Kale Salad with Fennel & Honeycrisp

URL: https://cookieandkate.com/autumn-kale-salad-with-fennel-honeycrisp-and-goat-cheese/

Ingredients

The salad

  • 1 very large bunch kale
  • 1 medium Honeycrisp apple
  • 1 medium bulb fennel
  • 3 ounces chilled goat cheese, crumbled
  • ⅓ cup dried cranberries
  • ¼ cup pepitas (pumpkin seeds) or chopped pecans

The dressing

  • ¼ cup olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon salt
  • Several twists freshly ground black pepper

Instructions

  1. Remove the tough ribs from the kale and chop the leaves into small pieces, then massage with a pinch of sea salt.
  2. Chop the Honeycrisp apple and slice the fennel thinly, then add to the kale.
  3. Crumble the goat cheese and add it along with chopped cranberries.
  4. Toast the pepitas in a skillet over medium-low heat until fragrant, then let cool.
  5. Whisk together the dressing ingredients until emulsified.
  6. Add the cooled pepitas to the salad, drizzle with dressing, and toss well. Let it rest for 10 minutes before serving.

Nutrition Facts (estimated)

Servings
2 large salads or 4 side salads
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
200mg
Cholesterol
20mg

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