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a bowl of kale and fennel salad
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Kale and Fennel Salad with Almond and Cranberry

This easy Kale and Fennel Salad with Almond and Cranberry is full of flavors and textures. The dish also looks beautiful with vibrant colors.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizers and Side dishes, Salad
Cuisine: American
Keyword: kale salad
Servings: 4 people
Calories: 284kcal
Author: Sophie


For the Kale Salad

  • 5-6 large kale leaves
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 medium fennel bulb
  • 3 oz green beans
  • 2 tablespoons torn mint leaves
  • 1/4-1/3 cup lightly crushed toasted whole almonds (or toasted slivered almonds)
  • 3-4 tablespoons dried cranberries
  • grated or sliced parmesan or pecorino romano (optional)

For the Dressing

  • 1/2 teaspoon minced garlic
  • 1 1/2 tablespoons white wine vinegar
  • 3/4 teaspoon dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon salt (to taste)
  • 1/8 teaspoon black pepper (to taste)


  • Wash kale leaves and pat dry, then remove the tough stems. Roughly chop kale into smaller pieces. You will have about 5-6 cups (about 80g) of chopped kale.
  • Place the kale in a large bowl and massage with 2 teaspoons olive oil and ¼ teaspoon salt for about a minute to soften it up. Set aside while you prepare other ingredients.
  • Trim off fennel stems, then quarter the bulb. Discard wilted outer layers and remove the tough core if needed. Cut each quarter into thin lengthwise slices.
  • Bring a large pot of water to a boil and blanch the green beans for 1-2 minutes until crisp tender. Transfer them to a bowl of iced water to stop the cooking process. Then pat dry and cut into 2 - 2½ inch long pieces.
  • In a small bowl, whisk together all ingredients for the dressing until well blended. You can also add all ingredients for the dressing to a small bottle, then close it tightly and shake well.
  • Add fennel slices and green beans to the large bowl with the kale. Drizzle the dressing over the salad and toss to coat. Sprinkle the salad with torn mint leaves, almonds, dried cranberries and cheese. Serve right away.


This salad can serve 3-4 people. 
If you want to skip the massaging kale step (step 2), use a more tender variety of kale. Then after tossing the kale with the dressing, let it marinate a bit before serving to reduce the roughness. 


Calories: 284kcal | Carbohydrates: 26g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 658mg | Potassium: 807mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8699IU | Vitamin C: 111mg | Calcium: 203mg | Iron: 3mg