This salad from The Whole30 Friends & Family combines some of the best flavors of the winter season: crunchy fennel, hearty kale, and fresh citrus. (Bonus points if you finish it with a drizzle of our Made By Whole30 Buffalo Vinaigrette.) It’s a satisfying, fresh, and nutrient-packed side dish for your next family meal or holiday gathering.
As written, the recipe serves 6 as a side dish, but it can also serve as a main for four people. Just add your favorite protein (we love shredded chicken or seared salmon).
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp cider vinegar
- 1/8 tsp dried dill
- Pinch salt and black pepper
- 1 fennel bulb
- 4 cups chopped kale (about 1/2 bunch)
- 1 large blood orange ,peeled, sectioned, and finely chopped
- 1/2 small red onion ,finely chopped
- 1/2 cup chopped unsulfured dried apricots
- 1/4 cup sliced almonds of chopped cashews
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, vinegar, dill, salt, and pepper. Set aside.
- Cut off the fennel stalks about 1 inch from the bulb; chop two of the stalks and set aside. Cut a thin slice from the root end and discard. Remove any wilted outer layers with a vegetable peeler. Stand the bulb upright and cut in half. Cut away and discard the tough core from each half. Use a mandoline set at 1⁄8 inch or a sharp knife to thinly slice the fennel bulb. ( You need 1 cup of fennel slices for this recipe.)
- Add the chopped kale to a large bowl. Drizzle the dressing over the kale; massage to coat. Add the sliced fennel, fennel stalks, blood orange, onion, dried apricots, and almonds. Toss to combine.
