Kale Salad with Fennel, Plum & Balsamic Vinaigrette
An easy vegetarian recipe that gets done in 30 mins.
Ingredients
Salad Ingredients
- 3 Cups Kale de-stemmed
- 1 Bulb Fennel with stalks thinly sliced
- 2 large Plums sliced
- 1/2 Cup Roughly chopped walnuts
- 12 pieces Almonds
- 1 Cup Crouton or Sourdough bread cut and bake at 400 for 10 mins
- 1/2 tsp Garlic salt or 1/4 tsp garlic powder & 1/4 t salt
Dressing Ingredients
- 2 Tbsp. Extra Virgin Olive Oil - EVOO
- 1 Tbsp. Aged Balsamic vinegar
- 1 Tbsp. Honey or Maple syrup
- 2 tsp. Apple Cider vinegar
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
Instructions
- Start out by mixing all the dressing ingredients and keep aside.
- Add 1 tbsp. of oil, 1/2 tsp. of garlic, 1/2 tsp. balsamic, pinch of salt to the kale and massage them.
- Pre-heat the oven to 420 and toss in the kale for 15-20 mins. Make sure they are not burnt. (vary based on oven – check at 10 mins mark to make sure they are not burning and then at 12 mins mark. If you think they are burning fast, take them out).
- Skip this step If using store bought croutons. Add 1/2 tsp. of oil, pinch of salt to the bread and slightly massage them and toss them in the oven for 10 mins.
- Take a bowl and toss in all the salad/dressing ingredients except kale.
- Take a salad bowl or plate, add the kale first and top off with the rest of the salad. Enjoy!
Notes
- If you don’t have kale, use this same recipe to make spinach salad. Spinach is also fully loaded with iron and is a great replacement.
- Some oven get very hot at 420, so its important that you check your kale at 10 mins mark and every 2 mins, so that you don’t end up with burnt kale.