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Winter Clementine Fennel and Kale Salad l SimplyScratch.com

Winter Clementine Fennel and Kale Salad

Print Recipe
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

Ingredients

FOR THE CREAMY CLEMENTINE POPPY SEED DRESSING:

  • 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

FOR THE SALAD:

  • 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

Instructions

  • 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.

Nutrition

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