MASON JAR KALE, PECAN & FENNEL SALAD
Packing lunch isn't always easy when you're on-the-go but this Mason Jar Kale, Pecan & Fennel Salad might be just the answer. Layer your trusty mason jar with iron-rich baby kale, tangy Granny Smith apples, toasted pecans, tart cranberries, sweet dates, herby fennel and our flavorful maple shallot dressing for a portable meal that's always ready when you are.
Bite Me Bit
"It is with great sadness and a heavy heart that I have to announce that I ate kale and liked it"
- Greg Behrendt
Maple Shallot Dressing
6 tbsp olive oil
3 tbsp fresh lemon juice
2 tbsp maple syrup
2 tsp chopped shallots
2 tsp Dijon mustar
1 tsp chopped fresh thyme
¼ tsp kosher salt
2 cups thinly sliced fennel bulb
1 Granny Smith apple, sliced
1/3 cup dried cranberries
1/3 cup chopped pitted dates
½ cup roughly chopped toasted pecan halves
8 cups baby kale, coarsely chopped
1) For the dressing, in a small bowl, whisk olive oil, lemon juice, maple syrup, shallots, Dijon mustard, thyme and salt.
2) To assemble the salad, distribute dressing evenly between 4 Mason jars. Layer sliced fennel, apples, cranberries, dates, pecans and baby kale in each jar. Cover with top and refrigerate until ready to serve. Shake and eat.