Ingredients
- 1 bunch kale stems removed
- 2 blood oranges peeled and segmented
- 1 head of fennel sliced fine
- 1 lemon juiced
- 2 tbs olive oil
- 1/4 cup dried cranberries
Dressing:
- 1 Tbsp yellow mustard
- 1 Tbsp agave
- 1 tsp apple cider vinegar
- 2 Tbsp olive oil
- salt and pepper
Instructions
- Remove kale leaves from stems, cut into bite sizes pieces and massage with olive oil and lemon juice.
- Cut fennel bulb into thin slices (using a mandolin if you have one) and add to salad along with blood oranges and cranberries.
- Mix dressing ingredients together, then toss salad together and serve.