A kale salad even non-kale lovers will love! It's packed with pecans, tart green apples, fennel, dried cranberries and goat cheese for the best mix of textures and flavors... then tossed in the yummies sweet & tangy Lemon Maple Dressing, making it the most satisfying salad!
Fenway Farms Kale Salad
Sweet & Savory, Crunchy & Delish!
This Fenway Farms Kale Salad is a kale salad even non-kale lovers will love!
It’s packed with the most delicious mix of flavor and textures and tossed in a sweet & tangy dressing ha makes you want to eat more and more!
To be honest, I’m not the biggest kale fan unless it’s Spring/ Summer. I find kale out of season to be tough and a bit bitter.
But in season kale, especially from our garden or the farmer’s market is tender and has the best flavor.
And it’s that time of year… we have lots of kale in our garden and we are breaking out all our kale recipes!
This salad is one we hadn’t made in a few years and I’m so happy we did because it’s my favorite of all of them so far!
And yes, while most people think hot dogs when they eat at a baseball game, this Fenway Farms Kale Salad was once served at Fenway Park, home of the Boston Red Sox!
Did you know that Fenway Park has its own 5,000 sq ft Organic rooftop garden?
Working with Green City Growers, Fenway Park runs this garden and provides fresh, organically grown vegetables and fruit to Fenway’s restaurants and concessions as well as the local community.
I learned about this and got the original recipe for this salad in a June 2016 issue of Vegetarian TimesMagazine. The website no longer publishes the recipe but so sharing my adapted version here.
So let’s make it!
It’s made with simple, whole foods.
The salad is just 6 main ingredients –curly kale, green apples, fennel, pecans, dried cranberries and goat cheese (skip if dairy-free), plus a touch of salt.
And it’s all tossed with the and tossed in the yummiest sweet- savory dressing made of lemon juice, maple syrup, dijon mustard, shallots, fresh thyme and olive oil.
And it literally is a quick and simple as it sounds…
Whisk together the dressing.
Toss all the ingredients together in a big bowl with dressing. That’s it!
The original recipe called for toasting the pecans which adds a nice flavor but I usually skip that part…
Fun fact for you baseball fans: I was raised a Yankee fan, my husband a die-hard Red Sox fan, and our eldest son was born during a Yankee-Red Sox Series! I first made this salad to eat for lunch while at my son’s baseball game.
Hope you love it as much as we do!
Scroll down to see the recipe and leave a comment if you try.
Not your traditional ballpark fare, this salad is adapted from one originally sold at Fenway Park and made with kale straight from the Fenway Park Organic Rooftop Garden. Mine is made with kale straight from my garden 🙂 It's crunchy and satisfying and has a sweet-tangy Lemon Maple Dressing. Original recipe printed in Vegetarian Times Magazine
Author: Healthy Gluten-Free Family
Recipe type: Salads, Sides, Summerr
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 4 servings
1 bunch kale, stems removed, torn into bit size pieces or cut into strips
¼ cup raw pecans
1 generous pinch of salt
2 cups fennel, sliced thin (original recipe suggests submerging in ice water for approximately 15 minutes, then draining -- I do this when I have time, it's tastes great both ways)
1 Granny Smith apple, sliced into thin strips
½ cup dried cranberries
½ cup crumbled goat cheese (skip if dairy-free)
¼ cup maple syrup
2 tablespoon fresh lemon juice
1 tablespoon dijon mustard
1 shallot, chopped (approximately 1 tbsp)
2 teaspoon fresh thyme, chopped
6 tbsp olive oil
Toast pecans (optional, it adds a nice taste but I usually skip)
Spread on a baking sheet and cook in a preheated 350 degree oven for 7 minutes, or until lightly browned and fragrant. Cool and chop. Note: I've made this salad without toasting the pecans and it's still delicious.
Combine all ingredients in a small bowl and whisk until well combined. Add salt & pepper as desired
Place Kale in a medium bowl and massage with salt. Add remaining ingredients to bowl with kale.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...