Fennel, Crispy kale, and Spinach Salad

with Sherry Vinaigrette and Goat Cheese

This Fennel, Crispy Kale, and Spinach Salad is layered with so many delicious and healthy flavors!

fennel, crispy kale, and spinach salad

Fennel, Crispy Kale, and Spinach Salad

Tossed in a sherry vinaigrette and topped with goat cheese, pine nuts, pecans, and red onions, this Fennel, Crispy Kale, and Spinach Salad is really something special!
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fennel, crispy kale, and spinach salad
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:25 minutes
Servings: 4

Ingredients

SALAD

(Crispy Kale)

  • 4 Cups chopped kale stems removed before chopping, 1" pieces
  • 2 Tablespoons extra virgin olive oil
  • teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder

(Fennel and Spinach)

  • 1 bulb fennel
  • 1 bag spinach leaves

SHERRY VINAIGRETTE

  • 2 Tablespoons sherry
  • 1 teaspoon fresh squeezed lemon or lime juice
  • 3 Tablespoons extra virgin olive oil
  • 1 clove black garlic
  • 1 teaspoon honey
  • ½ teaspoon Dijon mustard
  • dash salt
  • ½ teaspoon pepper

TOPPINGS

  • ¼ Cup finely diced red onion
  • ¼ Cup toasted pine nuts
  • ½ Cup toasted pecan halves
  • 4 ounces herbed goat cheese

Instructions

  • Preheat oven to 350℉.
  • Make Crispy Kale: Place kale pieces into a large mixing bowl. Add olive oil, salt, pepper, and garlic powder, and toss to coat evenly. Line 2 baking trays (with sides) with parchment and place kale pieces in a single layer with some space between pieces.
  • While kale is roasting, toast nuts (if you haven’t already). Make Sherry Vinaigrette: Combine all Sherry Vinaigrette ingredients in large salad bowl and whisk to blend well. Set aside.
  • Prepare Fennel and Spinach: Thinly slice fennel bulb, reserving any fronds for garnish. To slice fennel, remove bulb portion and quarter. Slice with thinnest slicing blade in a food processor. Alternatively, you can use a mandolin. Add fennel slices to large salad bowl with dressing. Add spinach to bowl. Toss to coat evenly.
  • Putting it all together: on a salad plate or in bowl, place ¼ spinach and fennel tossed in dressing. Top with with ¼ crispy kale. Top with ¼ red onion, nuts and goat cheese. Top with fennel fronds if available. Repeat for remaining servings.

Notes

  • If your fennel has lots of fronds attached, you can coarsely chop and toss in with fennel bulb slices and spinach.
  • To make this a complete meal, pair with a soup or sandwich or add a protein such as chicken or fish to the salad.
  • In smaller portions this makes a great side dish or veggie appetizer
Preferred ingredients: Extra Virgin Olive Oil for Dressing: McEvoy Ranch Extra Virgin Olive Oil, Black Garlic: Black Garlic North America Organic Peeled Garlic

Nutrition

Serving: 0.25recipe | Calories: 461kcal | Carbohydrates: 20.8g | Protein: 12.9g | Fat: 38.6g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 337mg | Potassium: 1112mg | Fiber: 6.5g | Sugar: 3.2g | Calcium: 248mg | Iron: 5mg
Calories: 461kcal
Author: Emily Haygood
Fennel, Crispy Kale and Spinach Salad with Sherry Vinaigrette Nutrition Facts

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Why I Love This Fennel, Crispy Kale, & Spinach Salad

  • It is a delicious way to get leafy greens!
  • I love the crunch and subtle anise flavor of the fennel.
  • There are so many layers of flavors and texture in this salad.
  • It goes together in less than 30 minutes and is company worthy.
  • That crispy kale is so yummy!
Moroccan Spiced Salads
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Give this Moroccan Spiced Salad a try!

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