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Winter Clementine Fennel and Kale Salad l SimplyScratch.com

Winter Clementine Fennel and Kale Salad

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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.
Course Salads
Keyword clementine, holiday, kale, pomegranate, salad, salad dressing, yogurt
Prep Time 15 mins
Total Time 15 mins
Servings 6 +
Calories 142
Author Laurie McNamara



  • 1/4 cup nonfat unsweetened plain Greek yogurt
  • 2 tablespoon light olive oil
  • 2 tablespoons clementine juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey more or less to taste
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder


  • 1 large bunch lacinato kale leaves stripped and chopped
  • 1 teaspoon olive oil
  • a pinch kosher salt
  • 1 bulb fennel cored and thinly sliced, plus 1 tablespoon minced fennel fronds
  • 4 to 6 clementines peeled and sliced 1/4-inch thick
  • thinly sliced radish
  • 1/3 cup pomegranate arils
  • freshly ground black pepper


  • Combine the salad dressing in a jar. Secure the lid and shake well to combine.
  • 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.
  • Serve immediately.


Serving: 1g | Calories: 142kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 241mg | Fiber: 3g | Sugar: 16g