I LOVE a good Hearty Salad that I can enjoy all week-long that combines fall produce that is in season which means it’s less expensive and the most delicious! This recipe includes baby kale, fennel (my new obsession), apples (shocker) and pomegranates. I topped it with heart healthy walnuts and the most incredible mustard vinaigrette that you have to make like all the time it’s so creamy and flavorful!
I know, doesn’t that jus look so scrumptious even for a salad? Well it was and my husband and I ate the ENTIRE salad for dinner that night along with some leftovers I had from all of my recipe testing.
I will certainly be making this for the holidays! It looked great piled on a big platter with the dressing sitting on the side in a cute little mason jar and the baby kale just saying “eat me”. You can also add any protein you like to this salad to make it an entree. Bonus!
I have made it twice this week already and my husband (who just ran the Charlotte Marathon this morning) requested it again, so there you go. All signs that it is a winner, winner, salad dinner!
Check out some of my other popular salad recipes!
For the salad
- 6 cups fresh baby kale
- 2 cups fresh spinach
- 1 Granny Smith apple, sliced
- 2 cups fresh fennel, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled goat cheese
- 1/2 red onion, sliced thin
- 1/2 cup chopped walnuts
For the mustard Vinaigrette
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon garlic, minced
- 1 tablespoon maple syrup
- Salt and pepper
- 1/4 cup olive oil
Te prepare the salad
- Chop all ingredients and place them onto a large platter or in a large salad bowl.
For the Dressing
- Place all ingredients in a high speed blender and blend until fully emulsified!
Pour the dressing over the salad. Toss and ENJOY!
Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 258 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 4mg Sodium: 215mg Carbohydrates: 20g Fiber: 6g Sugar: 9g Protein: 7g