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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Servings:
Ingredients
SALAD
(Crispy Kale)
- 4 Cups chopped kale stems removed before chopping, 1" pieces
- 2 Tablespoons extra virgin olive oil
- ⅛ 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
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