Kale, Shaved Fennel, Orange Salad with Pomegranates

This gorgeous salad is inspired from a "Cookie and Kate" https://cookieandkate.com recipe I have. This a nice variation from your run of the mill kale salads because of the brightly colored and super nutritious fruits and vegetables.  
Cookie recipe calls for dried cranberries in her recipe but I substitute pomegranate seeds.  Pomegranate seeds are in season and you should take advantage of them because they are considered one of the healthiest fruits on earth.  Along with being high in fiber, Vitamins C and A, pomegranates are a powerful source of antioxidants and anti-inflammatory compounds.   
The dressing is olive oil based and so be sure to use a high quality product.  Check to be sure it is a single origin and traceable source.  I like Ellora Farms Greek Extra Virgin Olive Oil.  It is 100% USDA Organic and really delicious.  I don't use a lot of oil but when I do I want the best.  You can order it on Amazon.




1 bundle green curly kale, chopped (approx. 2 cups)
1 bundle red kale, chopped (approx. 2 cups)
1 fennel bulb, thinly shaved
1 large orange peeled and cut into 1" pieces
1/2 cup pepitas
1/2 cup pomegranate seeds
For the dressing
juice of 1 lemon
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon pure maple syrup


1  In a small bowl, whisk together the ingredients for the dressing then set aside.
2 Place the kale in a separate extra large bowl, pour in the dressing and then use your hands to massage it into the leaves, for at least 30 seconds. Add the shaved fennel, sliced orange, pepitas and pomegranate seeds to the bowl and then toss everything together.
3 Serve immediately or store in an airtight container in the refrigerator for up to 3 days.