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You are here: Home / Recipes / Kale Blood Orange and Fennel Salad

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Kale Blood Orange and Fennel Salad

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Whoever coined the expression “your eat with your eyes first” must have been looking at blood oranges.  I think they are one of the most strikingly beautiful fruits in the world.  They look like regular oranges (some have a bit more reddish tinge in their skin), but when you cut into them…Surprise.  Beautiful.  Brilliant ruby red.  Like nothing you’ve ever seen.  Although their name doesn’t sound very appetizing, blood oranges are as sweet and delicious as any ripe orange.  They’re great just to snack on, but they also make a striking addition to salads, desserts, or beverages because of their amazing deep red color.

 

Kale Blood Orange and Fennel Salad|Craving Something Healthy

 

If you’ve never had a blood orange, HURRY.  They have a very short season, and they’ll be gone soon.  While all oranges are good for you, and a great source of vitamin C, blood oranges have even more antioxidants from something called anthocyanin – it’s the compound that also gives berries their deep rich color.  Combined with baby kale and fennel, this is a vitamin and antioxidant power-packed salad.  All three ingredients are great cancer fighters, and kale is off the charts in its vitamin K content.

Most importantly though, this salad is delicious with a blend of sweet and savory flavors.

 

Kale Blood Orange and Fennel Salad|Craving Something Healthy

 

Just look.  How could you NOT want to eat that?

Kale Blood Orange and Fennel Salad|Craving Something Healthy

Kale Blood Orange and Fennel Salad

Craving Something Healthy
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Servings 4 servings

Ingredients
  

  • 2 cups packed baby kale
  • 2 blood oranges peeled
  • 1/2 small fennel bulb stems and leaves removed
  • 1/4 cup toasted pecans chopped
  • 1/4 cup goat cheese crumbled

Dressing

  • 2 tablespoons blood orange juice
  • 2 tablespoons olive oil
  • 1 tablespoon orange muscat vinegar or any orange vinegar, or cider vinegar
  • 1 tablespoon honey
  • kosher salt and fresh ground pepper

Instructions
 

  • Mix together orange juice, olive oil, vinegar, and honey in a small jar with a lid. Add salt and pepper to taste. Shake well to combine and set aside.
  • Remove any stems from the baby kale. Place kale leaves in a large bowl.
  • Slice oranges into 1/4-inch thin slices, and add to bowl with kale.
  • Peel any wilted or discolored outer layer of fennel and discard. Slice off the bottom, root end of the fennel and discard. Slice remaining fennel into very thin strips and add to bowl.
  • Toss kale, oranges and fennel to combine. Pour dressing over and toss well to coat.
  • Sprinkle pecans and crumbled goat cheese over salad and serve.

Notes

Did you try this recipe?Tag @CravingSomethingHealthy and show me!!

Have you tasted blood oranges?

Eat well!


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About Craving Something Healthy

Anne Danahy MS, RD is a Registered Dietitian/Nutritionist and a freelance content writer who specializes in women's health and healthy aging. She lives in the Scottsdale area and eats wherever good food is found.

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hi there!

I'm Anne Danahy, a Scottsdale, AZ-based registered dietitian and integrative nutritionist who specializes in women's health and healthy aging. I'm hooked on cold brewed coffee, and I'm equally happy with dessert or a creative salad. Come visit my kitchen and let's make something delicious today!

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