Baby Kale Salad with Blood Orange and Fennel
Prep time: 
Total time: 
Serves: 2
  • 100g baby kale, washed and dried
  • 1 large blood orange, peeled, cut in half and sliced
  • 1 small fennel bulb, sliced thinly (approx ½ cup) - either use raw or saute quickly with a little olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons pumpkin seeds, toasted
  1. Layer kale, orange and fennel in a serving bowl or on a plate
  2. Add oil and vinegar to a small jar with a tight fitting lid and shake until well combined
  3. Pour dressing over salad, then sprinkle seeds on top
  4. Toss salad just before serving
Recipe by Healthy Home Cafe at