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    Home » Recipes » Vegan Salads

    Kale with Fennel Salad with Cranberries, and Walnuts

    Published: Feb 24, 2020 · Updated: Oct 20, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This colorful kale and fennel salad is packed with delicious flavor from cranberries, walnuts, and a homemade sherry dressing. It's simple to make and vegan-friendly too.

    Festive kale and fennel salad with cranberries

    This delicious kale and fennel salad makes a wonderful vegan side dish for the holidays. But it makes a year-round appearance in our home because it's just so simple and delicious!

    This kale and fennel salad is:

    • Packed with fresh, healthy ingredients.
    • Loaded with flavorful dried cranberries.
    • Topped with crunchy toasted walnuts.
    • Easy to make in just 30 minutes!

    And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas Cookbooks!

    Kale and Fennel Salad being served

    Recipe contributed by Ellen Kanner, who writes the Meatless Monday column for The Huffington Post. Photos by Hannah Kaminsky.

    Recipe

    Festive kale with fennel and cranberries

    Kale and Fennel Salad with Cranberries and Walnuts

    This colorful kale and fennel salad is packed with delicious flavor from dried cranberries, toasted walnuts, and a homemade sherry dressing. It's simple to make and vegan-friendly too.
    5 from 2 votes
    Print Pin Rate Email
    Course: Main dish, Side Dish
    Cuisine: American, Italian
    Diet: Vegan, Vegetarian
    Keyword: kale and fennel salad, kale dish, kale recipe, vegan side dish
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6 servings
    Calories: 199kcal
    Author: Veg Kitchen

    Ingredients

    • 1 fennel bulb
    • 2 lbs kale roughly 8 cups, packed
    • 2 tbsp olive oil
    • ¼ cup sherry
    • 1 pinch red pepper flakes
    • ⅓ cup dried cranberries
    • ⅓ cup chopped walnuts
    • salt and freshly ground pepper to taste
    US Customary - Metric

    Instructions

    • Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes and pieces.
    • Remove stems from the kale leaves, and cut the kale into bite-sized pieces or strips. You can discard the stems, or slice them very thinly and use as well.
    • Heat oil in a large pot over medium high heat. Add chopped fennel to pot and sauté for 8 to 10 minutes, or until tender.
    • Add kale by the handful, stirring gently until wilted, but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries.
    • Spread walnuts on a rimmed baking sheet. Toast for 10 minutes in a 350°F oven or toaster oven until golden brown and fragrant. Or, you can toast them on a dry skillet over medium heat. Let the walnuts cool briefly, then stir into the fennel and kale mixture.
    • Season with salt and pepper, transfer to a bowl, and serve.

    Nutrition

    Calories: 199kcal | Carbohydrates: 23g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 79mg | Potassium: 943mg | Fiber: 2g | Sugar: 5g | Vitamin A: 15163IU | Vitamin C: 186mg | Calcium: 254mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    Reader Interactions

    Comments

    1. Josh says

      November 22, 2011 at 1:54 pm

      Just one question, how should the kale be chopped/prepared before it is added to the pan?

    2. Nava says

      November 22, 2011 at 2:08 pm

      Josh, sorry for the omission. It has been amended, above ...

    3. Brbsu says

      August 05, 2014 at 7:53 am

      What is the nutritional information for this dish?

    5 from 2 votes (2 ratings without comment)

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