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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