Kale Salad with Apple, Goat Cheese, and Fennel
This healthy and delicious kale salad with apple, goat cheese, and fennel recipe is tossed with toasted pepitas, dried cranberries, and a tangy vinaigrette.Â
My husband and I were in the mood for something filling and healthy, so after going through the fridge, I made this kale salad with apple, goat cheese, and fennel recipe for lunch. I used my go-to easy vinaigrette since I always have the ingredients on hand. This quick and easy kale salad recipe was on the table within 20 minutes. We both loved this tasty salad and thought it paired nicely with some crusty no-knead bread.
Kale Salad with Apple, Goat Cheese, and Fennel
Vinaigrette:
- 3 tbsp olive oil or vegetable oil
- 2½ tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- 1 clove of garlic, grated or finely minced
- Pinch of sugar, to taste
- Sea salt and freshly cracked black pepper, to taste
Kale Salad:
- 1Â large bunch of lacinato kale (aka dinosaur kale), stems removed and finely chopped
- Sea salt, to taste
- 1 small Honeycrisp apple, thinly sliced
- ¼-½ small fennel bulb, thinly sliced, to taste
- 2 tbsp pumpkin seeds (pepitas), toasted
- 2 tbsp dried cranberries
- 2 tbsp goat cheese, to taste
- Freshly cracked black pepper, to taste
How to Make a Kale Salad with Apple, Goat Cheese, and Fennel
Prepare the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked black pepper in a small jar. Seal with a lid and shake well. Set aside to allow the flavors some time to mingle.
Prepare the kale by using a sharp knife to remove and discard the tough ribs from the kale leaves.
Chop the kale leaves finely, then place the chopped kale in a large bowl.
Sprinkle some sea salt over the kale and massage it into the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color, about 30 seconds.
Prepare the salad by adding the apple and fennel to the large bowl. Add the toasted pepitas and dried cranberries.
Serve the salad by drizzling some of the well-shaken vinaigrette over the salad and gently tossing to coat evenly.
Top with goat cheese crumbles and freshly cracked black pepper, to taste. Enjoy.
Side Note: For best flavor, let the salad rest for 5-10 minutes before serving.
Equipment
- Small Glass Jar with Lid
Ingredients
Vinaigrette:
- 3 tbsp olive oil or vegetable oil
- 2½ tbsp seasoned rice vinegar
- ½ tbsp red wine vinegar
- 1 clove of garlic grated or finely minced
- Pinch of sugar to taste
- Sea salt and freshly cracked black pepper to taste
Kale Salad:
- 1 large bunch of lacinato kale aka dinosaur kale, stems removed and finely chopped
- Sea salt to taste
- 1 small Honeycrisp apple thinly sliced
- ¼-½ small fennel bulb thinly sliced, to taste
- 2 tbsp pumpkin seeds pepitas, toasted
- 2 tbsp dried cranberries
- 2 tbsp goat cheese to taste
- Freshly cracked black pepper to taste
Instructions
- Prepare the vinaigrette by combining the oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked black pepper in a small jar. Seal with a lid and shake well. Set aside to allow the flavors some time to mingle.
- Prepare the kale by using a sharp knife to remove and discard the tough ribs from the kale leaves.
- Chop the kale leaves finely, then place the chopped kale in a large bowl.
- Sprinkle some sea salt over the kale and massage it into the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color, about 30 seconds.
- Prepare the salad by adding the apple and fennel to the large bowl. Add the toasted pepitas and dried cranberries.
- Serve the salad by drizzling some of the well-shaken vinaigrette over the salad and gently tossing to coat evenly.
- Top with goat cheese crumbles and freshly cracked black pepper, to taste. Enjoy. Side Note: For best flavor, let the salad rest for 5-10 minutes before serving.
Easy peasy…and tasty if you like greens!