Fenway Farms Crunchy Kale Salad

A healthy option straight from a major league ballpark...

Sweet & Savory, Crunchy & Delish!

Most people think hot dogs when they eat at a baseball game but this Fenway Farms Kale Salad is a real win!

Did you know that Fenway Park has its own 5,000 sq ft Organic rooftop garden?  And that this salad is a healthier option offered at Fenway?

Massaged kale, green apples, fennel, toasted pecans, & dried cranberries, mixed with the yummiest sweet- savory vinaigrette made of lemon juice, maple syrup, dijon mustard, shallots, fresh tyme & EVOO.  Is also great with goat cheese if you eat cheese.

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 made this salad for lunch today while at my son’s baseball game.

Scroll down to see the recipe.

Fenway Farms Crunchy Kale Salad

Recipe

Fenway Farms Kale Salad
 
Not your traditional ballpark fare, this salad is adapted from one 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-savory dressing. Enjoy with or without goat cheese. Original recipe printed in Vegetarian Times Magazine
Author:
Recipe type: Salads, Sides
Cuisine: Gluten-Free, Vegan, Vegetarian
Ingredients
Salad
  • 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 and submerged in ice water for approximately 15 minutes.
  • 1 Granny Smith apple, sliced into thin strips
  • ½ cup dried cranberries
  • ½ cup crumbled goat cheese, optional
Dressing
  • ¼ cup maple syrup
  • 2 tbsp fresh lemon juice
  • 1 tbsp dijon mustard
  • 1 shallot, chopped (approximately 1 tbsp)
  • 2 tsp fresh thyme, chopped
  • 6 tbsp olive oil
Instructions
Toast pecans
  1. 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.
Dressing
  1. Combine all ingredients in a small bowl and whisk until well combined. Add salt & pepper as desired
Salad
  1. Place Kale in a medium bowl and massage with salt. Drain fennel and add fennel and remaining ingredients to bowl with kale.
  2. Toss with dressing

This recipe was originally printed by  Vegetarian Times.

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