1 large bulb fresh fennel, sliced thin, stems and fronds saved for another use
2 bunches fresh kale, preferably lacinato or black kale, central stem removed and sliced ribbons
1/2 tsp fennel seeds
1 granny smith apple or other tart apple, sliced thin
juice of 1 lemon
1/3 C walnuts, chopped
sea salt and fresh ground pepper to taste
Preheat oven to 400F. In a small bowl, whisk together walnut or olive oil, apple cider vinegar, mustard, and honey or agave.
Spread sliced fennel on a large, lightly oiled baking sheet. Drizzle 2 T of dressing over the fennel, sprinkle on fennel seeds, and toss to coat. Roast for 15 minutes, stirring occasionally, until fennel turns golden and tender. Place chopped walnuts in a shallow baking dish and roast for 8 to 10 minutes.
Meanwhile, add the kale to a large skillet and add another 2 T dressing. Heat over medium-high heat and toss, until kale just begins to wilt. Lacinato kale will take 6 minutes, other varieties may take slightly longer, 8 to 10 minutes. When kale starts to soften, remove from heat.
Toss everything together in a large bowl with the remaining dressing, season with sea salt and pepper to taste.
Alternatively, mound kale on a platter or portion into separate bowls. Scatter sliced fennel on top, then walnuts and apples. Season with sea salt and pepper to taste and drizzle remaining dressing.
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You can add this Apple Salad recipe to your own private DesktopCookbook.