A simple crunchy and hearty vegan salad of kale, shaved fennel and apples with dried figs. This quick Kale Fennel Apple Salad is the perfect match for a bright, acidic lemon and chive salad dressing. (Vegan, Gluten-Free)
The strong and tangy flavors of the citrus and dijon mustard can stand up to the hearty kale. Shaved fennel adds a light crunch topped with dried figs to create a sweet, tangy and flavorful salad.
Salads are a great meal or side dish! While my salad green of choice is usually arugula, I prefer to use kale for meal prep salads because it stays better in the fridge. For some reason, I NEVER use romaine lettuce because I find it boring!
Eating clean does not mean boring!! If there's one thing I hate most, it's a boring salad! There are a bunch of clean salad options, from a Grapefruit Arugula Salad to a Vegan Mayo-Less Potato Salad, I promise no snores here!
While this Kale Fennel Apple Salad is a great meal prep salad, it is also a classic go-to for my family when entertaining. Not to brag, but my mom made this salad for a close family-friend who hates salads and he apparently had a second serving!!
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Main Ingredients and Substitutions
Kale - I love kale salads (second favorite behind anything with arugula!) because of how hearty they are. If you’re not a fan, substitute kale for any other greens of choice. (Try to purchase organic kale when possible!)
Fennel - Fennel adds a light crunch to the salad. If the mild licorice flavor doesn’t work for you, try pickled red onions, celery, or leeks (cooked).
Dried figs - Dried figs add a soft, chewy sweetness to the salad. If you don’t like dried figs, you can try raisins or any other kind of dried fruit.
Apples - I prefer the sweetness of red apples in this kale apple fennel salad. Green apples would be too tart combined with the lemon chive dressing. Omit or substitute for pears or peaches.
Chives - Chives add an herbaceous flavor to the dressing. Substitute for any fresh herb of choice, or dried herbs. Use 2 Tablespoons dried herbs per ¼ cup fresh herbs.
the Dirty Dozen
Kale is often found on something called the “Dirty Dozen,” meaning you should aim to purchase the organic version of these vegetables.
Have you ever wondered what the "dirty dozen" is? Each Spring, the Environmental Working Group (EWG) publishes a list of fruits and veggies that are the highest and lowest levels of pesticides in the US. The Dirty Dozen has the highest levels of pesticides, while the "Clean Fifteen" have the lowest!
NOW, this isn't supposed to stop you from eating your fruits and veggies. It's only supposed to settle which fruits + veg are best to buy organic. Most people don't eat enough fruits and veggies in their diet, so it's much more important to eat it than avoid it!
Kale (How to Prep and Massage it)
Kale is very difficult to eat raw. It can be tough and actually hard to swallow. The trick?! Massage it!
Cutting Kale
The best way to prepare kale for a salad is to remove kale leaves from the stems. While optional, it is easier to eat without stems. The stems are edible but quite tough, so I always try to remove them.
Massage It
The next step is to massage the kale. Drizzle about 1 teaspoon of olive oil over the kale. With clean hands, massage the kale. It will feel softer in your hands after you’ve massaged it for long enough. This step typically takes 30-seconds.
How to Cut Fennel (Step-By-Step)
Fennel is the perfect crunchy vegetable to top a salad! It is a popular vegetable, and actually one of Italy’s most popular ones. Fennel has a bulbous base, stalks and then fronds on top. The entire thing is edible!
Fennel is part of the carrot family, but it has a strong taste and the consistency of celery, I like to thinly slice it. This gives the salad a crunchy texture that takes it to the next level!
To cut fennel, first slice off the fennel stems (or separate the green and white parts). Next, cut the bulb in half. Remove the core by cutting a wedge or triangle-like shape off the bottom. Place each half on a cutting board flat side down. Slice the bulb lengthwise in strips, almost like you would an onion.
How to pick the best fennel
Peak fennel season is from late fall until early spring. When looking for the perfect fennel at the store, choose a smaller, heavy bulb. The bulb should be firm and free of browning or cracks. The fronds should be bright green.
TIP! You may find fennel in the grocery store also under the name of anise, fennel bulb, or sweet anise.
Making the Salad Dressing
To balance out this hearty kale fennel salad, make a lemon chive dressing. It’s bright, acidic and the chives add an extra herbaceous flavor.
You can make this lemon chive salad dressing in advance (a few days before) or at the same time. If you do make this dressing in advance, store in an airtight container in the fridge. Depending on how cold your fridge is, the oil may harden, but that’s okay. Take your salad dressing out of the fridge a little before you need it so that it comes to room temperature.
Want to Meal Prep This?
Kale is the best for meal prep salads, because it keeps better in the fridge.
To meal prep this salad, I highly suggest keeping the dressing separate. Salads always store better without the dressing. If you do pack this one with the dressing it won't go mushy or wet.
Add roasted chickpeas, quinoa, chicken, sausage, leftover beef/chicken/turkey or any other protein of choice for a full meal prep!
Storing this Salad
If you have leftovers of this salad with the dressing on it, no problem! Leave in an airtight container in the fridge for up to 4-days.
Customize It
The best part about salads, is that you can customize them however you like.
Add Nuts
Use roasted pepitas, slivered almonds, pecans, or other nuts of choice.
Cheese It Up!
Top with goat cheese, feta, shaved parmesan, or pecorino romano.
Protein or Bust!
Add perfectly cooked salmon, fig balsamic pork tenderloin, steak, seared ahi tuna, shrimp, chicken, or any protein of choice. For vegan options, try roasted chickpeas or lentils!
Frequently Asked Questions
Only massage the kale until it gets soft. It takes about 15-30 seconds of massaging.
All parts of fennel are edible except the core (at the bottom).
Fennel has a milk licorice flavor to taste and consistency of celery.
Yes! Substitute 2 tablespoons dried chives for ¼ cup fresh chives.
Other Salad Ideas
- Tajín Watermelon Mint Salad
- Fresh Mexican Avocado Salad
- Easy Asian Cucumber Salad
- Israeli Couscous Salad
- Winter Grapefruit & Arugula Salad
📖 Recipe
Kale Fennel Dried Fig Salad with Lemon Chive Dressing
Ingredients
Salad
- 8 cups kale shredded and massaged
- 7 dried figs halved
- ½ fennel bulb thinly shaved
- 1 red apple cored and thinly sliced
Lemon Chive Dressing
- ¼ cup lemon juice about 1 lemon
- ¼ cup extra virgin olive oil
- 2 tablespoons whole grain dijon mustard
- ¼ cup fresh chives (thinly cut) or 2 tablespoon dried chives
- 1 teaspoon salt
Instructions
- Shred and de-stem the kale. Drizzle the kale with ½ teaspoon of olive oil in a large serving bowl and massage for 30-seconds or until it feels soft in your fingers.
- Cut fennel by trimming the fennel stems off. Next, cut the bulb in half. Remove the core by cutting a wedge or triangle-like shape off the bottom. Place each half on a cutting board flat side down. Slice the bulb lengthwise in thin strips, almost like you would an onion.
- Core the apple and slice thinly or into small cubes.
- Add the shaved fennel, apple slices and halved dried figs onto the massaged kale.
- Make the dressing by combining all ingredients into a mason jar. Shake for 15-seconds. Or whisk ingredients together in a small bowl.
- Pour the lemon chive dressing over the salad and mix together.
- Serve and enjoy!
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