From Cookie and Kate
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
- Time
- 20 min
- Makes
- 2
- Ingredients
- 13
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Ingredients
- 1 very large bunch or 2 small bunches (12 ounces total) curly green 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
- 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
Nutrition · per serving
- Calories
- 303 kcal
- Fat
- 19.8 g
- Fiber
- 5 g
- Sugar
- 20.3 g
- Sodium
- 269.5 mg
- Protein
- 6.3 g
- Trans fat
- 0 g
- Cholesterol
- 9.8 mg
- Carbohydrate
- 29.3 g
- Saturated fat
- 5.3 g
As published by Cookie and Kate.
The method
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