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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.
Course Salad
Cuisine American
Prep Time 20 minutes
Servings 4 servings
Calories 188kcal
Author Joe Boyle


  • 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


  • 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).


Calories: 188kcal