It is the week after Thanksgiving and the only things I am craving are hearty healthy salads. After all of the rich foods I made and ate for the holiday week, I like to dive into my favorite winter salads. One I have on repeat is this kale, fennel and cranberry salad with a punchy dijon vinaigrette. It is healthy, packed with flavor, and the perfect winter salad.
Key Ingredients & Substitutions:
- Kale – My favorite lettuce for this is curly kale. You can also use any kale of choice, or even cabbage.
- Fennel – I prefer to shave my fennel on a mandolin to get thin pieces, but you also can chop up as well. Cabbage also works well here.
- Goat Cheese – I prefer to buy the goat cheese crumbles here for the best texture. You can use any cheese of choice here.
- Dried Cranberries – These are the perfect burst of flavor and texture. You can also use golden raisins, or fresh fruit like a diced apple or pear.
- Pecans – These are just normal pecans, however you can elevate this salad by using maple pecans.
@kellyscleankitchen How to make the best winter salad - kale, fennel + cranberry! #salad ♬ Nice 'n' Easy - Frank Sinatra & Alan Bergman & Marilyn Keith
Kale, Fennel & Cranberry Salad
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Serves: 4-6
Ingredients:
- 1 bu kale, chopped + stems removed
- 1 fennel, thinly sliced
- 1/2 cup dried cranberries
- 1/2 cup pecans
- 1/2 cup goat cheese crumbles
Dijon Dressing:
- 1/3 cup red wine vinegar
- 1/4 cup dijon mustard
- 1 shallot, minced
- 1/2 tsp salt
- 2 tsp honey
- 2/3 cup avocado oil
Preparation:
STEP 1.
Combine all of the salad ingredients in a salad bowl and set aside.
STEP 2.
Make the dressing. Blend together the red wine vinegar, mustard, shallot, salt and honey until well combined. While blending, slowly drizzle in the avocado oil to emulsify and thicken / make creamy. Once desired thickness is reached, stop. Taste for seasoning and adjust as needed.
STEP 3.
Add the dressing into the salad and massage into the kale. Serve and enjoy!
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