Best Kale Fennel Salad

If you’re looking for a fresh take on salad, this kale and fennel combo has become my go-to lunch lately. I used to stick to the usual lettuce-and-tomato routine, but after discovering how well these two ingredients work together, I’ve been making this at least once a week. The crisp fennel adds such a nice crunch next to the leafy kale, and the flavors just work.

I like to prep all my ingredients on Sunday afternoon while I’m getting ready for the week ahead. That way, when lunchtime rolls around, I can throw everything together in just a few minutes. And trust me, once you try this combination, you’ll wonder why you didn’t think of it sooner. It’s simple, fresh, and fills you up without weighing you down – perfect for those busy weekdays when you need something good but don’t have much time to fuss in the kitchen.

What Kind of Kale Should I Use?

For this salad, you’ll want to use Tuscan kale (also called Lacinato or dinosaur kale) or curly kale – both types work great, though Tuscan kale tends to be a bit more tender and easier to eat raw. Regular curly kale is more widely available at most grocery stores and works perfectly fine too, especially if you take the time to massage it well. When shopping, look for fresh, dark green bunches with firm leaves and no yellowing or wilting. Remember to remove the tough center stems before chopping, and give those leaves a good massage with a bit of olive oil to break down the fibrous texture and make them more tender and enjoyable to eat.

Options for Substitutions

This salad is super adaptable and you can make several swaps based on what you have in your kitchen:

• Kale: While kale creates a sturdy base for this salad, you can use other hearty greens like Swiss chard or collard greens. Just remember to massage them like you would kale to soften them up.
• Honeycrisp apple: Any crisp, sweet-tart apple works great here – try Fuji, Gala, or Pink Lady apples. Pears can also work well as a seasonal alternative.
• Fennel bulb: If fennel isn’t your thing or you can’t find it, try using thinly sliced celery or jicama for that nice crunch. The flavor will be different, but still tasty!
• Goat cheese: Not a fan of goat cheese? Try feta, blue cheese, or even shaved parmesan. For a dairy-free option, try adding diced avocado instead.
• Dried cranberries: Any dried fruit works well – try raisins, dried cherries, or chopped dried apricots.
• Pepitas: Feel free to use any nuts or seeds you like – sunflower seeds, walnuts, or almonds all work great for that needed crunch.
• Maple syrup: Honey makes a good substitute for the maple syrup in the dressing. You’ll need the same amount.

Watch Out for These Mistakes While Making

The biggest mistake when preparing kale salad is skipping the crucial massage step – take a few minutes to work the olive oil into the kale leaves with your hands, which breaks down the tough fibers and makes the greens tender and enjoyable to eat. Another common error is cutting the fennel too thick – for the best texture and flavor distribution, use a sharp knife or mandoline to slice it paper-thin, as thick chunks can overwhelm the other ingredients. To keep your apple slices from browning before serving, toss them in a bit of the lemon juice from your dressing recipe, and wait to add the goat cheese until just before serving so it maintains its distinct crumbly texture. For the most satisfying crunch, toast your pepitas or pecans in a dry skillet for 3-4 minutes until fragrant – this simple step adds wonderful depth to the overall flavor profile.

What to Serve With Kale Fennel Salad?

This fresh and crunchy salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside a warm bowl of butternut squash soup or pair it with a piece of grilled salmon for a light and satisfying dinner. For a cozy fall meal, I like to serve this salad with roasted chicken and some crusty whole grain bread on the side. If you’re bringing this to a potluck or gathering, it pairs really well with quiche or a simple pasta dish – the crisp ingredients in the salad offer a nice contrast to heavier main courses.

Storage Instructions

Keep Fresh: This kale fennel salad can hang out in your fridge for up to 2 days when stored in an airtight container. The hearty kale leaves actually get better as they marinate in the dressing! Just keep in mind that the apple might brown a bit, but it’ll still taste great.

Prep Ahead: Want to get ahead? You can wash and chop the kale, slice the fennel, and make the dressing up to 2 days in advance. Store these components separately in the fridge. When you’re ready to eat, just slice the apple fresh (to prevent browning), toss everything together, and add the goat cheese, cranberries, and pepitas.

Dress Smart: If you’re planning to have leftovers, consider dressing only the portion you’ll eat right away. The undressed salad components will stay crisp longer, and you can add the dressing, cheese, and toppings just before serving the rest.

Preparation Time	15-20 minutes
Cooking Time	3-6 minutes
Total Time	18-26 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 45-50 g
• Carbohydrates: 50-60 g

Ingredients

• 1 extra-large bunch of kale
• 1 medium honeycrisp apple
• 1 medium fennel bulb
• 3 ounces cold goat cheese, crumbled (yields nearly 1/3 cup)
• 1/3 cup dried cranberries
• 1/4 cup pepitas (pumpkin seeds) or chopped pecans
• 1/4 cup olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon pure maple syrup
• 2 teaspoons dijon mustard
• 1/8 teaspoon salt
• Freshly ground black pepper, to taste

Step 1: Prepare the Kale

Using a chef’s knife, carefully remove the tough ribs from the kale leaves and discard them.

Chop the kale leaves into small, bite-sized pieces.

Transfer the chopped kale into a big salad bowl.

Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by scrunching big handfuls at a time.

Continue until the kale leaves are darker in color and release a fragrant aroma.

Step 2: Add Salad Ingredients

Chop the apple into small, bite-sized pieces.

Use a chef’s knife or mandoline to slice the fennel as thinly as possible.

Transfer both the apple and fennel to the salad bowl.

Using a fork, crumble the goat cheese over the salad.

Roughly chop the cranberries and add them to the bowl as well.

Step 3: Toast the Pepitas

In a skillet over medium-low heat, toast the pepitas.

Toss them frequently to prevent burning, until they are fragrant and start to make little popping noises, about 3 to 6 minutes.

Once toasted, transfer the pepitas to a bowl to cool completely.

Step 4: Make the Dressing

In a small bowl, whisk together all of the dressing ingredients until they are well emulsified.

Ensure that the dressing has a uniform consistency before moving on to the next step.

Step 5: Assemble the Salad

Add the cooled pepitas to the salad bowl with the kale and other ingredients.

Drizzle the dressing over the salad, using just enough to lightly coat the kale once tossed.

You might have some leftover dressing.

Toss the salad well to ensure all ingredients are coated evenly.

For the best flavor, let the salad rest for about 10 minutes before serving.