Serves: 8 | Serving Size: 1/2 cup
2 cups raw baby kale or black kale, thinly sliced
2 cups thinly sliced raw fennel
1/2 cup dried cranberries
1 tablespoon chopped mint
2 tablespoons toasted walnut pieces
1/2 cup orange wedges
3 tablespoons poppy seed dressing
Pinch of cinnamon
Black pepper to taste
Mix all ingredients in a large bowl until well combined.
Serve in an attractive bowl or on individual plates.
Serves 8. Each serving contains 66 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 1 mg cholesterol, 82 mg sodium, 9 g carbohydrate, 2 g dietary fiber, 1 g sugar, and 2 g protein.
Each serving has 53% DV vitamin A, 56% DV vitamin C, 4% DV calcium, and 5% DV iron.
You can make this up to a day ahead of time.
To do so, assemble all vegetables, fruit, and nuts in a covered bowl or container. Leave the dressing off until you’re ready to serve the dish.
Add the dressing right before you serve the salad. Top it with a dash of cinnamon and a bit of black pepper.
This holiday salad is bright with green and red. It’s a great starter for a holiday meal, or a fun dish to bring to a party or pot luck.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.