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Kale Blood Orange and Fennel Salad|Craving Something Healthy
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5 from 1 vote

Kale Blood Orange and Fennel Salad

A bright, colorful salad that's full of flavor
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Lower Carb, Heart Healthy, Vegan
Servings: 4 servings
Calories: 186kcal

Ingredients

  • 2 cups packed baby kale
  • 2 blood oranges peeled
  • ½ small fennel bulb stems and leaves removed
  • ¼ cup toasted pecans chopped
  • ¼ 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 ¼-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

If you can't find baby kale, substitute regular curly or lacinato kale, but massage the leaves with some olive oil to tenderize them.

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 86mg | Potassium: 300mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3567IU | Vitamin C: 43mg | Calcium: 128mg | Iron: 1mg