• 1 small fennel bulb, sliced thin
  • 1 tbsp. olive oil
  • 2 cups firmly packed shredded kale
  • 1 cup quinoa, cooked
  • ¼ cup cranberries
  • ½ cup grape tomatoes, cut in half
  • ¼ slivered almonds
  • Salt and pepper, to taste


Honey Lemon Dressing

  • ¼ cup lemon juice (1-2 lemons)
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • ¼ tsp. kosher salt
  • ½ cup olive oil
  1. Add 1 tbsp. olive oil to sauté pan and heat on medium high. Add fennel and sauté for 7-10 minutes until tender. Set aside.
  2. Add lemon juice, Dijon, honey, and salt to a bowl and mix well. Slowly drizzle in olive oil. Set aside.
  3. Add kale, quinoa, cranberries, grape tomatoes, almonds, and fennel to medium sized bowl. Mix gently.
  4. Add ¼ cup of the lemon dressing or more to taste to the kale and quinoa salad. Mix until dressing is incorporated. Season with salt and pepper, if needed.