Kale with Fennel Salad with Cranberries, and Walnuts

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.

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!

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

Recipe

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.