Fenway Farms Kale Salad

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

This salad might even convert Yankee fans!

This Fenway Farms’ Kale Salad may make me a Red Sox fan yet! I know most people think of hot dogs when they think of ballpark fare, but did you know that Fenway Park has its own 5,000 sq ft Organic rooftop garden? This salad, available at Fenway Park, is a healthier option. My boys may want traditional fare, but for me personally, I love this!

Recipe originally printed by Vegetarian Times, it’s kale, green apples, fennel, toasted pecans, & dried cranberries, mixed with the yummiest vinaigrette made of lemon juice, maple syrup, dijon mustard, shallots, fresh tyme & EVOO.

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! We try to make this salad every year during the inevitable American League East series between the Yanks and the Sox.

Scroll down to see the recipe.

Fenway Farms 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. It's crunchy and satisfying and has a sweet-savory dressing. Can be vegan without the 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: Spread on a baking sheet and cook in a preheated 350 degree oven for 7 minutes, or until lightly browned and fragrant. Cool and chopped. Note: I've made this salad without toasting the pecans and it's still delicious.
Dressing
  1. Combine all ingredients except olive oil in a small bowl. Stream and whisk in olive oil. 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 is available at Vegetarian Times.

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