Kale and Fennel Salad with Lemon Dill Dressing Kale and Fennel Salad with Lemon Dill Dressing

Food styling by Michael Elliott | prop styling by Ann-Marie Faveau

This refreshing salad can be made with your favourite type of salad greens, if you prefer to substitute the baby kale; mixed baby greens, arugula and torn red or green leaf lettuce are all great options. Don't like dill? The licorice-like flavour of tarragon complements the fennel.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Credits : Canadian Living Magazine


Lemon Dill Dressing:


Lemon Dill Dressing: In large bowl, whisk together oil, lemon juice, mustard, honey, pepper and salt. (Make-ahead: Refrigerate in airtight container for up to 3 days; whisk before using.)

Salad: Add kale, fennel, Parmesan and dill to dressing; toss to coat. Sprinkle with pepitas.

Makes 10 to 12 servings.

Nutritional facts per each of 12 servings: about

  • Fibre 1 g
  • Sodium 79 mg
  • Sugars 3 g
  • Protein 4 g
  • Calories 118.0
  • Total fat 10 g
  • Potassium 220 mg
  • Cholesterol 2 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g


  • Iron 10.0
  • Folate 19.0
  • Calcium 7.0
  • Vitamin A 25.0
  • Vitamin C 52.0
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Lunch & Dinner

Kale and Fennel Salad with Lemon Dill Dressing