We love kale in our family and eat it weekly. There so many delicious ways of preparing kale. Here is one of our favorite kale salad that is perfect for autumn. The fennel adds a bit of a licorice taste and the cranberries add a bit of sweetness. A perfect combination!
Autumn Kale Salad
Kale is an amazing powerhouse of food. With it’s high fiber content, it is great for the elimination and digestive system. It also contains many vitamins and minerals like Vitamin A, K, C, B6, Calcium, Magnesium and Iron. Kale is an anti-inflammatory food and contains omega-3 fatty acids. Furthermore, the salad contains fennel which also has many health benefits. Fennel is known for helping with digestion, increases immunity, reduces inflammation in the body and regulates menstruation.
- 5 bunch kale
- 5 apples
- 4 fennel
- 430 gr chilled goat cheese crumbled
- 125 g of dried cranberries
- 130 gr of pumpkin seeds
- 300 ml olive oil
- 3 3/4 tsp lemon peel
- 1/2 cup lemon juice
- 11 1/4 tsp maple syrup
- 7 1/2 tsp dijon mustard
- 1/2 tsp salt
- Black pepper
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To prepare kale: Use a chef’s knife or hands to remove the kale from the stem.
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Chop or tear apart the kale leaves in small, bite-sized pieces. Transfer the chopped kale to one big salad bowl. Sprinkle a small pinch of salt into the sea and light olive oil and massage the leaves with your hands.
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When the kale feels soft and smooth it’s ready.
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To prepare the remaining salad ingredients: chop the apple into small pieces. Cut the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl.
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Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
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Prepare the pumpkins: put a skillet over medium low heat, fry the pumpkin seeds, until fragrant and they start making a small pop sounds, about 3 to 6 minutes. Transfer pumpkin seeds to a bowl to cool down.
- To make the dressing: In a small bowl whisk together all the dressing ingredients to emulsified.
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To prepare the salad: Add chilled pumpkin seeds to the salad bowl. Drizzle dressing over the salad.
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Too best taste, let the salad rest for 10 minutes before serving.
