Sides/ Winter

Winter Kale Salad with Shaved Fennel and Pomegranate

Winter Kale Salad with Shaved Fennel and Pomegranate from A Thousand Crumbs (5 of 6)

I have a huge soft spot for Lacinato kale, and Fall/Winter is peak season for it!  I literally make this kale salad every week, but I decided to shake things up a bit and combine forces with some of my other favorite winter finds.  This winter kale salad with shaved fennel and pomegranate is definitely a celebration of seasonal flavors!

I think fennel gets a bad rap because it looks so intimidating (see my Insta-Story), but once you get the hang of how to use it, it makes a great addition to your winter meals!  It has a slight licorice taste, but an epic crisp texture…almost celery-like, but less watery and not stringy.

The shaved fennel pairs perfectly with the leafy kale, and balances the tart/sweet flavor of the pomegranate seeds.  The added crunch and saltiness from the pistachios is a great addition, especially with the slightly sour flavor from the crumbled feta.  I made this salad last week and I am still dreaming about it!  And the best part?  It is super easy to throw together, and beautiful enough to serve at a dinner party or fancy gathering.

The dressing is a simple vinaigrette with champagne vinegar (also highly underrated), and olive oil.  There is a little bit of honey in the dressing to help cut the acidity, but it is not a sweet dressing by any means.  It works quite beautifully with the other bright flavors in the salad.

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Winter Kale Salad with Shaved Fennel and Pomegranate from A Thousand Crumbs (2 of 6)

Winter Kale Salad with Shaved Fennel and Pomegranate

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  • Author: Amanda
  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 20 Minutes
  • Yield: 3-4 servings
  • Category: Sides, Salads

Description

A celebration of seasonal flavors, this winter kale salad is a perfectly balanced blend of leafy kale, crisp fennel, pistachios, fresh pomegranate, and feta cheese.  It is as delicious as it is beautiful.


Ingredients

1 bunch lacinato kale, stems removed, cut into thin strips

½ fennel bulb, stems, fronds, and tough core removed, sliced thin on a mandolin

small handful of reserved fennel bulb fronds (fluffy green sprigs)

¼ cup pomegranate seeds

¼ – ½ cup crumbled feta cheese

¼ cup chopped roasted and salted pistachios

¼ cup olive oil

2 Tbsp champagne vinegar

1 tsp honey

salt and pepper to taste


Instructions

Assemble the salad by adding the kale to a large bowl or serving platter.  Sprinkle with the shaved fennel, pomegranate seeds, feta, and crushed pistachios.

To make the dressing, whisk together in a small bowl the olive oil, champagne vinegar, honey, salt and pepper.

Drizzle the dressing over the salad and toss lightly to coat.  Sprinkle with fennel fronds as a final garnish.

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