Kale and Fennel Fall Salad

Original recipe from Cooking Close to Home by Diane Imrie and Richard Jarmusz, published by Chelsea Green Publishing

We had the pleasure of watching Diane Imrie and Richard Jarmusz throw this salad together, in short order we might add, at our Eat Local Week 2013 Book Talk. They utilized a mandolin cutter to slice the vegetables into thin, crispy sticks, but a sharp knife would also do the trick. The results are a salad that effortlessly bridges the gap between summer and fall flavors. Check out more local-centric recipes from Diane and Richard in their book, Cooking Close to Home.

Kale and Fennel Salad

Prep Time

15 minutes

Cook Time

0 minutes


4 Servings


3 tablespoons olive oil
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon garlic (chopped)
1⁄4 teaspoon cinnamon, ground
1⁄2 cup fennel (julienned into 2 inch sticks)
1⁄2 cup apple (julienned)
1⁄2 cup carrot (julienned)
1⁄4 cup onion, red (julienned)
1 cup kale (finely chopped)


Using an immersion blender or whisk, combine the olive oil, honey, vinegar, garlic and cinnamon, and blend until smooth. Alternatively, combine the ingredients in a jar, seal the top, and shake vigorously until well blended.

In a large bowl, combine the fennel, apple, carrot and onion. Add the dressing to the vegetables and mix well. There will be more dressing than needed and the salad will appear slightly wet.

Evenly divide the chopped kale onto salad plates. Evenly divide the salad mixture on top of the kale; the extra dressing will coat the kale. Serve.