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Appetizers & Sides

Gourmet Salad with Kale, Cranberries and Fennel


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Ingredients

For the salad

4 cups (1 litre) kale leaves, torn into pieces

1 cup (250 ml) fennel, cut into strips

½ cup (125 ml) red onion, cut into strips

½ cup (125 ml) Patience Fruit & Co Classic Dried Cranberries, sweetened with apple juice

½ cup (125 ml) pot barley, cooked

¼ cup (60 ml) pine nuts, toasted

For the dressing

3 tablespoons (45 ml) olive oil

1 tablespoon (15 ml) maple syrup

1 tablespoon (15 ml) apple cider vinegar

Salt and pepper to taste

Preparation time 20 minutes
Cooking time None Portions 4 to 6 servings

A perfect salad for those who are trying to recover from the excesses of the holidays. Fresh, light and crunchy, it makes a delicious appetizer or side dish – and it’s great for lunch the next day. To turn it into a main course, just add the protein of your choice (legumes, nuts, smoked tofu, etc.).

Ingredients

For the salad

4 cups (1 litre) kale leaves, torn into pieces

1 cup (250 ml) fennel, cut into strips

½ cup (125 ml) red onion, cut into strips

½ cup (125 ml) Patience Fruit & Co Classic Dried Cranberries, sweetened with apple juice

½ cup (125 ml) pot barley, cooked

¼ cup (60 ml) pine nuts, toasted

For the dressing

3 tablespoons (45 ml) olive oil

1 tablespoon (15 ml) maple syrup

1 tablespoon (15 ml) apple cider vinegar

Salt and pepper to taste

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Steps

  1. Combine all salad ingredients in a big bowl.

  2. Mix all dressing ingredients in a small bowl. Add to salad and mix well. To soften kale, massage with dressing.

  3. Serve.

Recommendations

Tip: It’s important to massage the kale with your hands to soften it. The kale will turn a very dark green and be easier to chew.

Note: The salad will keep for about 3 days in the fridge.  

Thanks to our collaborator

Marjolaine Cadieux

Marjolaine is a nutritionist who always had a passion for writing. She wishes to transmit her passion for food, cooking and maybe here and there some notions of ecology and vegetarianism!

Visit her website

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