Winter Clementine Fennel and Kale Salad
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Simply Scratch · by Laurie McNamara★ 5.0 (1)

Winter Clementine Fennel and Kale Salad

NUTRITION · PER SERVING15M COOK
CAL 6%·PRO 7%
CARBS 17G54% OF CAL
3G FIBER1G OTHER12G TOTAL SUGAR
FAT 6G43% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crisp kale and fennel tossed with bright clementine segments, radishes, pomegranate seeds, and a poppy seed yogurt dressing. A festive, colorful winter salad.

sideamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/4 cup nonfat (unsweetened plain Greek yogurt)
  • 2 tablespoon light olive oil
  • 2 tablespoons clementine juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey (more or less to taste)
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 large bunch lacinato kale (leaves stripped and chopped)
  • 1 teaspoon olive oil
  • a pinch kosher salt
  • 1 bulb fennel (cored and thinly sliced, plus 1 tablespoon minced fennel fronds)
  • 4 to 6 clementines (peeled and sliced 1/4-inch thick)
  • thinly sliced radish
  • 1/3 cup pomegranate arils
  • freshly ground black pepper
PREP
15M
SODIUM
251MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.