Winter Clementine Fennel and Kale Salad

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

Cuisine American

Keyword clementine, holiday, kale, pomegranate, salad, salad dressing, yogurt

Prep Time 15

Total Time 15

Servings +

Calories 142

Author Laurie McNamara

Equipment

OXO Good Grips Salad Spinner

Ingredients

FOR THE 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

US Customary - Metric

Instructions

MAKE THEDRESSING:

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.
Serve immediately.

Nutrition