Garden Fresh Kale Salad

Time: 45 minutes to make and serves 4


Salad Ingredients:

  • 1 bundle of OrganicLacinato Kale
  • 1 OrganicGranny Smith Apple
  • Fresh ParmigianoReggiano
  • 1 large fennel bulb
  • 1 ½ cups of walnuts
Dressing Ingredient List:

  • 1 small shallot, minced
  • Extra Virgin Olive Oil
  • Apple Cider Vinegar
  • Sesame Oil
  • Black Pepper


  1. Remove the kale stems by running a knife along each side of the stem so you’re left with just the leafy part. Stack the leaves and slice into thin strips.
  2. Next, cut the apple into match sticks. Halve and core the apple and slice into 1/4 inch slices. Stack the apple slices and cut into thin match sticks.
  3. Remove the stems of the fennel (save the fronds for garnish!). Cut the bulb down the center and remove the center core. Slice into paper thin slices with a mandoline or a sharp knife.
  4. Toast the walnuts in a pan until they start to become fragrant. Put the kale, fennel, and apple into a large salad bowl and crumble the toasted walnuts over the salad. Then add the grated parmesan cheese over the salad.
  5. In a small bowl, whisk about 1/3 cup of extra virgin olive oil with about 3 tablespoons of apple cider vinegar. Add a small drizzle of sesame oil– a little goes a long way.
  6. Dress the salad and garnish with some fennel fronds. Toss and enjoy!

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