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You are here: Home / Salads / Kale Fennel Salad with Orange-Balsamic Dressing

Kale Fennel Salad with Orange-Balsamic Dressing

October 31, 2017 By Joe 1 Comment

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Here’s a kale fennel salad that’s perfect to accompany a hearty fall meal.  It has loads of flavor from the orange acidity, the crunch of the fennel and sweetness of dried cherries.

Kale, fennel, oranges, dried cherries, and slivered almonds.

After you made the White Pizza Sauce in my last recipe post, you were probably wondering what to do with the rest of the kale and fennel.  Well you won’t have to worry about that anymore.  Here’s a kale fennel salad that tastes great, uses the produce you bought, and gets a flavor boost from dried cherries, toasted almonds and orange.

Overhead view of salad in a bowl.

Prepping the salad

I just love the flavor and crunch of raw fennel.  I used a mandoline to shave thin slices to mix in with the torn kale pieces.

The orange used was a juicy California navel that gets peeled, then the sections are cut away from the skin dividers which leaves just the flesh of the orange, without the tough skin.  I found a good video on YouTube that shows how to do this. The key is to use a super sharp knife which makes cutting near the skin sections really simple.  A dull knife is going to be frustrating.  I know because I’ve been there, done that.  (Time to sharpen up the Wusthof).

Kale and fennel salad in a bowl with orange sections, dried cherries, and slivered almonds.

When I sectioned the orange, it was over a bowl to catch any drippings, then the leftover orange was squeezed to get all the additional juice.

I toasted the sliced almonds in a small skillet on the stovetop. Start out on high heat then when the almonds start to brown, turn the heat down to low and use a spoon or spatula to continually toss the almonds. Once slightly browned, immediately transfer them to a small bowl to prevent them from getting scorched. This only takes a couple minutes.

Prepare this before serving

You can make this salad ahead of when you’ll be eating. Just store it in your refrigerator.  The kale doesn’t wilt like lettuces do.  I would keep the orange slices separate as well as the toasted almond slices.  Add these to individual salads once plated.

Close up view of a bowl of salad.

Give this flavorful kale fennel salad a try.

Here are some more salad ideas you may like:

  • Fresh Garden Greens Salad
  • Smoked Salmon and Egg Salad
  • Shaved Radish Salad with Feta Cheese
  • Peach Cucumber Salad
  • Fresh Greens Salad with Basil and Mint
  • Traditional Caesar Salad
Overhead view of salad in a bowl.

Kale Fennel Salad with Orange-Balsamic Dressing

This is a tasty salad containing lots of flavor from the fennel, orange, dried cherries, and slivered almonds.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: kale fennel salad with balsamic dressing
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 188kcal
Author: Joe Boyle

Ingredients

  • 6 cups curly kale, washed and torn into pieces discard the larger stems
  • 1/2 large fennel bulb thinly sliced
  • 1 navel orange, sectioned from the skin
  • 1/3 cup dried cherries
  • 1 oz. toasted sliced almonds about 1/4 cup
  • 2 tbsp olive oil
  • 1 tbsp good balsamic vinegar
  • juice of leftover orange
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
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Instructions

  • For the dressing, mix together the orange juice, olive oil, and balsamic vinegar.
  • Toss the salad ingredients, minus the orange sections, with the dressing in a large bowl. (The orange sections will absorb the brown color of the balsamic vinegar if tossed in the salad. Best to add them to individual servings).

Nutrition

Calories: 188kcal
 

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Filed Under: Salads, Side dishes, Vegetarian

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Comments

  1. Eileen Herbert

    November 6, 2017 at 2:18 pm

    5 stars
    This sounds really good. I’ll have to try it!

    Reply

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