Crispy Maple Kale & Yellow Fennel Salad (CMKYF2S)
A vibrant, nutrient-dense harvest salad featuring roasted fennel and maple-glazed kale with a signature citrus-tahini dressing.
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Ingredients
- 1 large bunch Curly Kale
- 2 medium Fennel Bulb (sliced)
- 3 tablespoons Maple Syrup
- 1 large Yellow Bell Pepper
- 1/2 cup Sunflower Seeds
- 4 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 2 tablespoons Tahini
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- 2
Toss the sliced fennel bulbs and yellow bell pepper strips with 1 tablespoon of olive oil and a pinch of salt; spread on the first baking sheet.
- 3
In a large bowl, massage the kale leaves with 1 tablespoon of olive oil and 1 tablespoon of maple syrup until softened.
- 4
Spread the kale on the second baking sheet, ensuring it is in a single layer to achieve maximum crispiness.
- 5
Roast the fennel and peppers for 25 minutes, and the kale for 12-15 minutes until the edges are golden and crisp.
- 6
While roasting, whisk together the remaining olive oil, maple syrup, lemon juice, tahini, and turmeric to create the 'Yellow' dressing.
- 7
Toast the sunflower seeds in a dry pan over medium heat for 3 minutes until fragrant.
- 8
Combine the roasted vegetables in a serving bowl, drizzle with the turmeric-tahini dressing, and top with toasted sunflower seeds.
Nutrition per Serving
285
Calories
7g
Protein
28g
Carbs
18g
Fat
6g
Fiber
12g
Sugar
580mg
Sodium
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