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Kale Fennel Salad with Oranges and Almonds

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  • Author:
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Diet: Vegan


A vegan kale fennel salad with oranges, almonds, and a simple shallot vinaigrette. Bookmark it for your next dinner party!



For the Dressing

  • 1 small shallot or 1/2 large, finely diced* (see note below)
  • 2 tablespoons mild vinegar (like red wine or apple cider)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon or brown mustard
  • 1 teaspoon maple syrup or honey
  • 1/4 teaspoon salt
  • A few grinds of black pepper

For the Veg

  • 1 small bunch curly kale (about 6 medium leaves), stemmed and chopped into small bits
  • 1 small fennel bulb, very thinly sliced*
  • 1 medium carrot, peeled and grated (1 cup)
  • 1 orange, peeled and cut into bite-size bits
  • 1/2 cup sliced almonds, toasted


  1. To make the dressing, place all the ingredients in a bowl and whisk to combine.
  2. In a large bowl, combine kale and fennel, and drizzle with 3/4 of the dressing. Massage with your hands until the kale is soft, juicy, and bright green, about 2 minutes. Then toss in the carrots.
  3. Transfer veg to a serving platter, scatter the oranges on top, and drizzle with the remaining dressing. Top with almonds.


  • You can sub the shallot with a few tablespoons of diced red onion.
  • If you don’t like fennel, use radishes.


  • Serving Size: 1/6 of the recipe
  • Calories: 157
  • Fat: 9.5 g
  • Carbohydrates: 16.5 g
  • Fiber: 6.1 g
  • Protein: 5.8 g

Keywords: kale, fennel, orange, salad

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