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.
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.