This Winter Clementine Fennel and Kale Salad is bright and deliciously festive. Kale tossed with thinly sliced fennel, radishes and clementines. Drizzled with a light poppy seed yogurt dressing, pomegranate seeds and fennel fronds.
Combine the salad dressing in a jar. Secure the lid and shake well to combine.
MAKE THE SALAD:
Rinse and dry the kale leaves before adding them to a large bowl with 1 teaspoon olive oil and a pinch of kosher salt. Massage until the leaves become slightly tender.
Toss the kale with the fennel and transfer to a serving platter or bowl.
Top with sliced clementines, radish and chopped fennel fronds.
Drizzle with dressing and top with pomegranate arils and black pepper.