Baby Fennel and Kale salad with Walnuts and Pomegranate seeds



4 Baby Fennel bulbs

.5 bunch kale

.5 cup walnuts (chopped and toasted)

1 pomegranate (seeds of)


2 tbsp lemon juice

1/3 cup oil



Who said Autumn is the end of salads?  As we move in to the colder seasons check out the amazing salads we love to make with food abundant during Autumn/Winter.


Prepare Fennel and Kale in the way you prefer.  I remove the fronds (saving them for another meal) chop of the

bottom and full the fennel apart giving each piece a good wash.  Depending on the thickness of the fennel you may

or may not need slice the pieces smaller.  I take of my Kale stems and shred it up.

Place the prepared fennel and kale on a plate or in a bowl.  Sprinkle on top with with walnuts and pomegranate seeds.

Whisk together lemon juice, oil, and salt n pepper to taste. Pour dressing over salad.

We serve with this cous cous topped with roast pumpkin and feta.




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