Easy roasted fennel and apple kale salad
Happy spring! I had a similar salad months ago and have recreated this version and we love it. I’m admittedly not a fennel fan but roasting and pairing it with a lovely tart and sweet apple – it just works & is addictive! The original was packed with dried cranberries however I’m not a big fan but golden raisins would be wonderful or even dried tart cherries. Whatever you love! This salad pairs perfectly with your choice of protein for a very filling lunch or dinner idea.
I wanted to share another version of my massaged kale salad with tahini which would also work beautifully with the fennel and apples.
Without further adieu, let’s get into it!
Roasted fennel and apple kale salad
- 1 oven
- 1 large mixing bowl
- 2 bulbs fresh fennel Trim the tops off along with the base. Dice the bulb into bite sized pieces and place in a colander and rinse thoroughly.
- 2 apples (I used Fugi) cored and sliced into cubes
- 1-2 tbl olive or avocado oil
- 1 pinch salt
- A few cracks of fresh black pepper
- 1 large bunch of curly kale washed, hard stems removed and torn or sliced into smaller pieces
- 1 lemon juiced
- 1 tbl olive or avocado oil
- 2 tsp coarse salt
- 2 tbl Dijon mustard
- ⅓ cup nutritional yeast flakes
- 1 tsp red pepper flakes optional
- First start by getting the fennel and apple roasted.
- Preheat your oven to 350 degree. Spray your baking sheet with a bit of oil. Place the prepped fennel and apple into a large bowl and douse with oil, s&p. Toss to coat. Spread evenly on your baking sheet and place in your oven.
- Roast 20-30 minutes or until the veggies are golden on the edges. Remove and allow to cool.
- While the apple and fennel is roasting, get the kale salad started.
- In the same large bowl, add your kale pieces, Dijon, lemon juice, salt, nutritional yeast and red pepper flakes. Wash your hands or use gloves, and get your hands into the greens. The lemon and salt will help break down the kale into a lovely tenderness. Basically your squishing the greens in the bowl. Repeat this for about a minute or so and you'll notice the greens turn very dark in color and soften, Once achieved, set the salad to the side.
- Once the apple/fennel combination is done roasting and is cooled, add that to the kale and toss to coat. Taste and adjust seasoning as needed.
Equipment used in this recipe preparation: vegetable knife//large stainless bowl//baking sheet. Affiliate links are present within this post that yield a small percentage of commission.
— Knead to Cook