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. I’m always jabbering on about my new favorite kale salad and waxing poetic about kale salads in general. This salad, though! It’s 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. I’ll admit that licorice-flavored fennel was a bit of an acquired taste for me, but now I can’t get enough of it.
I’m not-so-secretly plotting to convert all visitors into kale salad enthusiasts, so I’m crossing my fingers you’ll give this salad a shot. It definitely went over well at girls’ 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 ⅓ cup crumbled goat cheese)
- ⅓ cup dried cranberries
- ¼ cup pepitas (pumpkin seeds) or chopped pecans
Dressing
- ¼ cup olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ⅛ teaspoon salt
- Several twists of freshly ground black pepper
Instructions
- To prepare the kale: Use a chef’s 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 chef’s 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. It’s 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 nutritionist’s advice. See our full nutrition disclosure here.
This looks absolutely delicious! Does it keep well for left overs? It looks like it would make a really yummy lunch for me to take to school and show off in the teachers lounge:)
Hi Leah, yes, it sure does!
I made this for a potluck at work today and everyone loved it and asked for the recipe. I had to substitute a few ingredients and used what I had. I used blueberries instead of cranberries. Substituted the pepitas for sliced almonds and shredded parmesan for goat cheese. Still came out delicious. Thank you!
What a lovely combination! I’ve never tried fennel (anything licorice-like scares me away) but I’d totally be willing to give it a try in this salad. Kale is one of my absolute favorites. Who doesn’t love a good kale salad?
Thanks, Erica! I have never been big on licorice, but I love finely sliced, raw fennel.
This salad looks absolutely gorgeous! Although I am not a big fan of Fennel, I will give it a shot and let you know how it goes :) P.S. Did I tell you yet how much I love your blog?! Yes, it’s beautiful and you have got so many useful tips in here. Thanks for everything! Cheers, Cris
Thank you, Cris! Hope you enjoy the salad. It might just change your mind about fennel. :) Thank you for your kind words about my work!
I love fennel and bet it is wonderful combined with apple! I actually made a fennel salad with orange this week – you’re right that the fennel is an acquired taste, but I think shaving it makes it a bit more delicate. I’ll definitely be trying this out soon with all my remaining fennel :)
Still learning to love fennel…I do like it roasted on burgers though!
Now that sounds interesting!
I love fennel and have for years. In the winter I sometimes eat a whole fennel (minus the tops) between lunch & supper. (In summer I eat plums, nectarines, apricots & all kinds of berries but they are no longer available, especially organic which is what I normally buy so I start with Apples; Pears spoil too quickly so I only buy what I can eat that day.I wait a while before I buy citrus (except for lemons and limes),).
I haven’t seen organic fennel except once on Fresh Direct. I tried out Fresh Direct when they offered me two months no delivery charge. Now I know what to do if I can’t get to the store. They carry organic but not the selection I get at Wild By Nature (a King Kullen division)which is 5 minutes from my house.
BTW, your recipes, photos & chatter plus America’s Test Kitchen have reawakened my interest in cooking which after cooking for almost 64 years 7/24 was pretty much gone. Who’ve thought? I bought a new chef’s knife, a NuWave oven and cook top, a tiny blender (I cook for 1 after years of cooking for 7) and all kinds of gadgets most of which are great, and some go back! Years back I regularly baked bread using 4 or 5 different recipes, splitting each loaf in half and freezing them. When I had company I would defrost several half loaves and offer a selection of homemade breads! But then my Mother, my best bread eater who lived with me her last 16 years, passed away and then I was told I was gluten intolerant so no more bread making. Before that I even taught bread-making in my own kitchen with no more than 6 students. Everyone went home with a loaf.
I am about to try your recipe, but until I do I am not going to rate your recipe!
Ellen
Thank you, Ellen! I’m impressed that you can polish off a whole fennel between lunch and supper. I love eating sliced, raw fennel with a dash of salt! I’m so glad you’re back in the kitchen again. Hope you love this salad!
More people should absolutely be eating kale salads! Especially since they stay viable as leftovers. This one sounds excellent — you have to love cranberries & goat cheese. :)
It looks fantastic! I’m a little reticent to eat raw fennel (love it cooked) because of the anise flavor, but I’m willing to try. Thanks, Kate!
That’s interesting! I’ve always thought the anise flavor is more pronounced in cooked form.
love kale salad. I haven’t tried fennel raw before but I am willing to try anything once!! I love that you can dress a kale salad in the morning and it won’t be soggy at lunch! Perfect if you ask me!
I really love raw fennel! Hope you give it a try soon!
Looks delicious lady!
Yep. This salad is FAB.
This is the fall I try fennel for the 1st time (I KNOW)! This salad looks super yummy… How much would you say it makes (2 people, 3 people)? Thanks for the recipe!
http://www.youtube.com/sparklesandsuch26
Hey Ella! I’m sorry, that was totally an oversight on my part. The salad yields enough for two large, dinner-sized portions or four side salads.
No problem! :) I might try to make this as a Thanksgiving side dish… yum! BTW as I type this, potatoes and carrots are roasting in my oven for your carrot/lentil/miso/parsley/red potato recipe because 1) today is my mom’s birthday 2) She is OBSESSED with anything involving potatoes and 3) never have I ever made one of your recipes that I was 100% in love with. Hooray!
http://www.youtube.com/sparklesandsuch26
Awesome! I hope you all enjoyed that dish. Happy belated birthday to your mom!
I’m making this for the kiddos lunch tomorrow…still need to invest in a madoline. Happy Nesting!
Hope you all enjoy it! Sounds like your kids have quite a palate. I never would have touched kale, fennel or goat cheese before age 20!
I absolutely love fennel and apple together. I make a raw fennel and apple shaved salad that is so crisp. Can’t wait to try your version with kale and of course, goat cheese! YUM!
So many wonderful things in this salad! I can’t wait to make this. I’ve had fennel in salads in restaurants, but I’ve never tried it myself. Of course I’m nuts over Honeycrisp, but I think the addition of goat cheese makes this salad even more mouthwatering!
Made this beautiful creation tonight–thank you!! I loved the combo of flavors and textures. The fennel was much softer in flavor than I remembered, and I’m thrilled to find a delicious way to eat it raw. I really appreciate that our palates are similar, so I can always count on the fact that I will LOVE your recipes. You make my meal planning so much simpler.
Wow, you are quick, Wendy! I’m so glad you enjoyed the salad. Sounds like we are palate twins (is that weird?).
Kale, fennel, and apple are a favorite combination around these parts. I say: bring on the kale! x
Honeycrisps are the bessssssst!! Love this salad girl!
What a beautiful salad! I often try to convert my guests to kale-lovers too ;) I think this would be lovely at Thanksgiving to lighten things up!
Oh good call, this would be a great Thanksgiving option!
This salad looks delicious! I love that is keeps in the fridge, that’s really handy.
I love that you used fennel – it’s one of my favourite ingredients and it’s so under-utilised! I’m definitely going to try with avocado – I already can’t wait for lunch tomorrow!
Thanks, Alessandra! Hope you love it!
Once again I have everything this recipe needs, already stocked in my pantry. I’ve always got pepitas on hand, and this week the local orchard was selling huge boxes of apple “seconds” for $7 a box, fennel and lovely dark kale was on sale at Kroger, and as I wandered Aldi’s I spied logs of goat cheese from across the produce bins. Somebody had given me a 2 pound bag of dried cranberries and I wondered what to do with them. Now I know!
How perfect! Enjoy, Sandy!
Hail to the mighty kale! Personally, I’m a total fan of fennel, especially in salads. Digging this!
Guuuurrrlll, you know I’m a MAJOR kale enthusiast, so you don’t have to tell me twice! This is a looker, it is. I might be in love.
Love this!!! Perfect lunch idea!
Looks great! How many people does it serve?
Nevermind! Just saw the other comments!
A lovely salad to eat on the spot (for the vitamins). To carry in my lunchbox, I prepared the dressing the night before and cut the apple, kale and fennel just before leaving for work. I also love using the green part of the fennel.
Thanks, Teti! I’m glad you enjoyed the salad!
Love the textures, perfect autumn salad!
the kale … yum … i really need to start making salads with kale at home – so delicious.
Thanks, Dervla! And yes, I think it’s time! Love me some homemade kale salads.
This salad is delicious! Loved the subtle lemon overtones in the dressing. The fennel was a surprising, but delicious, addition. Thank you for this recipe!
Hooray! Thank you, Erin! Glad you enjoyed it.
Just the recipe needed to switch up my kale salad routine!
Ah-mazing!! I loved your idea of roasted buatternut squash and added it in with the apples and it was delightful.
As alwars, you knocked this salad out of the park, thanks Kate!
p.s. I am baking a batch of your Maple Pumpkin muffins as I type, haven’t tasted yet but they smell devine… Two C&K recipes in one night!
Love it! Thank you, Kate!
I can’t believe I JUST found your blog. I’m absolutely loving your quick salad recipes and can’t wait to try some of them out. Everything looks amazing!
Thank you, Cynthia! Welcome to the blog. :)
I made this salad last night for dinner and had the leftovers this afternoon for lunch and both were absolutely delicious! Love this salad, plan to make it many more times and it’s a great salad to make over the holidays!
Thanks, Jena! Glad you’re loving the salad!
Have you seen the apple cheat sheet at Splendid Table? 7,000 varieties. Who knew.
Wow, no, I haven’t! That’s a lot of apples!
I’m with you on your love for kale salads! Still trying to convince the husband :) Fennel sounds perfect in this salad. Can’t wait to try.
We were a bit skeptical about the fennel, and I admit I only added a bit at first… then I had a test bite…. WOW! I ended up adding the rest of the sliced bulb! This salad is our new favorite and we’re making it again tonight. Thank you so much for your creative ideas!
Hooray! Thank you, Rhonda. Glad you appreciated the raw fennel.
I too am a lover of kale salads and especially like that leftovers last so well in the fridge. I’ve never made a version with fennel before but now it’s all I can think about. The rest of the ingredients are favorites of mine so I know this will be delicious, can’t wait to give this one a try. BTW, your photos are gorgeous!
Thanks, Jen! Hope you get a chance to try this salad soon. Fennel and kale and goat cheese is super tasty!
Just wanted you to know we make this salad like weekly. New favorite salad- my husband claims it’s the best he as ever eaten! Even the toddler tried it! Thank you!
Yes! I’m amazed that your toddler tried fennel—I didn’t eat fennel until I was probably 25 years old!
This recipe is excellent! I made the salad for a dinner party, and it was a big hit. I substituted pomegranate seeds for the cranberries since they’re in season.
Amazing salad with a phenomenal dressing! You’re right – it did keep very well in the fridge. I ate half one day and half the next.
We really enjoyed this salad tonight. I didn’t have any cranberries so I chopped up a few dried figs. Delicious! Great recipe.
Thanks, Cassie!
I love this salad. I,Ve made it every week since I found it
Thank you, Deb! Happy to hear it.
I am growing kale for the first time and trying all the recipes I can find. This one is a keeper! Since it is summer I substituted a gala Apple and can’t wait for fall to try the honey crisp. Thank you so much for this recipe.
Thank you, Ginny! Glad you found my salad!
I made this salad tonight for a weekly roommate dinner my apartment has been doing this summer, and it was so delicious! My roommates loved it, and we are all planning to bring leftovers for lunch tomorrow! Thanks for the recipe :)
Happy to hear it, Brianna! Thanks for letting me know! :)
made it with Butternut Squash roasted and cubed per Bittman and it was amazing! Likely going to reprise it with avocado for a vegan Thanksgiving dinner salad.
Thank you! Love your Thanksgiving idea.
Love this recipe. I omitted the cranberries because I usually find them too sweet, and the goat cheese because I was serving it with something cheezy- but I’m sure it’d be fantastic with it in there. Massaging the kale is where it’s at. I will feel more confident making kale salad in the future.
Thank you, Stacy! Glad to hear there are more kale salads in your future. :)
This salad was DELICIOUS!!! My boyfriend sometimes makes faces at my kale salads and he loved it! And your tips to prepare the kale helped a TON!!!
Woohoo! Thanks, Mallory!
This salad was delicious! My whole family, including the kids, ate it all up. You just feel good serving it to them. So good for us! Thank you!
Awesome!!! Thanks for letting me know, Paige!
Not sure why I waited so long to try this one – just exceptional. Made it for a supper club last night and it was such a hit. The fennel is such a perfect touch – cannot wait to use it more often. Luckily, I have enough ingredients to continue whipping this up throughout the week. Can kale salads please be your biggest chapter in the upcoming book? My absolute favourite!
Thank you, Emily! Happy to hear it! I thought this salad would be too “out there” for people to try, but it’s been a big hit. I think I have four kale salads on my cookbook list, all new! :)