This Winter Salad with Honey Poppyseed Dressing is hearty, colorful, vibrant, and filled with texture. Shredded kale, shaved brussels, and thinly sliced fennel make up the base of the salad, and gorgeous blood oranges and pomegranate add bright flavor and a pop of color. Red onion, toasted pecans, and crumbled feta round out the salad, and the sweet poppyseed dressing ties everything together. Grilled chicken or salmon both make great additions to this salad to make it even more of a meal!
Prep time: 20 minutes
WHAT YOU NEED
1 medium bunch lacinato kale, de-stemmed and shredded
1 lb. brussels sprouts, trimmed and shaved thin
2 tbsp. Tessemae’s Honey Poppyseed Dressing
, plus more for serving
1 bulb fennel, cored and thinly sliced
¼ of a medium red onion, thinly sliced
3 blood oranges, peeled and sliced
⅓ cup pecans, toasted and coarsely chopped
¼ cup pomegranate arils
¼ cup crumbled feta, optional
salt and pepper
WHAT YOU DO
Place the shredded kale and shaved brussels in a large bowl. Season with a pinch or two of salt and freshly ground black pepper. Drizzle with 2 tablespoons of Tessemae’s Honey Poppyseed Dressing. Massage the dressing into the kale and the brussels for a minute or two, until the kale becomes softer and reduces in volume.
Add the fennel and red onion to the salad and toss to combine. Arrange the blood orange slices on top. Sprinkle with the toasted pecans, pomegranate arils, and feta (if using). Season the salad with additional salt and freshly ground black pepper, if desired. Serve with Tessemae’s Honey Poppyseed Dressing.