Fennel, apple and kale salad with creamy nut dressing

Guests will love this fruity and leafy salad with a slight lemony nut crunch. Kale and cavolo nero are easy to grow and can easily be substituted for each other – here Fiona has used a combination. Just remove the tough central stalk from the leaves before slicing or chopping finely.

By Fiona Hugues
  • 15 mins preparation
  • Serves 4 - 5
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  • 1 handful baby kale, or finely chopped kale leaves with central stalks removed
  • 1 cup finely sliced silverbeet leaves, central stalks removed
  • 1 small fennel bulb, finely sliced
  • 2 apples, peel on, cored, sliced into thin wedges
  • 4-5 medjool dates, pitted and sliced
  • 1/3 cup shaved parmesan
  • 1/4 cup lemon juice
  • 2 tbsp tahini
  • 1 tbsp liquid honey
  • 2-3 tbsp water
  • 1/3 cup extra virgin olive oil
  • 2/3 cup whole roasted almonds, lightly smashed with a rolling pin


  • 1
    Make the dressing by whisking together the lemon juice, tahini and honey, adding just enough of the water to get a smooth consistency. Add olive oil and whisk until combined. Stir though the smashed almonds and set aside.
  • 2
    In a large bowl combine the kale, silverbeet, fennel, apple and dates. Pour the dressing over the salad and toss well to completely coat. Transfer to a serving platter, sprinkle over the parmesan and season with salt and pepper. Serve immediately.