Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
Healthy kale salad featuring shaved fennel, chopped honeycrisp apple, toasted pepitas, dried cranberries and goat cheese, tossed in a lemony dressing.
Updated by Kathryne Taylor on August 29, 2024
I know, I know. Iโm always jabbering on about my new favorite kale salad and waxing poetic about kale salads in general. This salad, though! Itโs crisp, sweet (but not too sweet) and features seasonal fennel and apple, which is a new-to-me pairing that you will definitely see again. Iโll admit that licorice-flavored fennel was a bit of an acquired taste for me, but now I canโt get enough of it.
Iโm not-so-secretly plotting to convert all visitors into kale salad enthusiasts, so Iโm crossing my fingers youโll give this salad a shot. It definitely went over well at girlsโ night last week. I served it with a cheese plate, crackers, grapes and wine, of course.
One final selling point before I go. Kale salads keep well in the refrigerator for a couple of days, which means this salad is a great candidate for your lunchbox!
Benriner mandoline, for slicing feathery strips of fennel. (Be careful!)
Microplane zester, for removing zest from lemon.
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
Healthy kale salad featuring shaved fennel, chopped honeycrisp apple, toasted pepitas, dried cranberries and goat cheese, tossed in a lemony dressing. This recipe yields 2 large, full-meal salads or 4 side salads.
Ingredients
Salad
- 1 very large bunch of kale
- 1 medium Honeycrisp apple
- 1 medium bulb of fennel
- 3 ounces chilled goat cheese, crumbled (to yield about โ cup crumbled goat cheese)
- โ cup dried cranberries
- ยผ cup pepitas (pumpkin seeds) or chopped pecans
Dressing
- ยผ cup olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- โ teaspoon salt
- Several twists of freshly ground black pepper
Instructions
- To prepare the kale: Use a chefโs knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chefโs knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
- To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.
- To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
- To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.
Notes
Make it dairy free/vegan: Skip the goat cheese. Diced avocado is nice with this salad if you want to make up for lost creaminess.
Storage suggestions: This salad keeps well in the fridge, covered, for a couple of days. Itโs a great pack-for-lunch option.
Change it up: Trade other fall/winter produce for the fennel and apple. I think cubed and roasted butternut squash would be delicious.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
We made this tonight as a summertime dinner and it was delicious and great way to use up fennel from our CSA! I added some good quality canned tuna that I marinated in half the dressing and omitted the cranberries. Weโll absolutely be making it again!