Print Recipe

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.