It’s the week between Christmas and New Year’s Eve and I’m still on maternity leave, which means I have no idea what day it is. What I do know is that I’ve had plenty of (good for the soul) holiday treats and sweets from gracious neighbors and friend’s doing curbside-delivery in the last week or so and my oh my I’m craving vegetables.

Roasted vegetables, raw vegetables – really just all the vegetables. This simple chopped winter kale salad is the culmination of my veg cravings, and an easy way to use up some odds and ends in the produce drawer. The flavors are simple and snappy: acidic and pungent lemon balances out bitter radicchio, anise-flavored fennel is a dream alongside sweet carrots, and earthy kale pairs perfectly with creamy avocado. They’re all mixed together for a flavorful and fresh salad that’s easy to make – and makes for delicious leftovers for the next day.

I love this chopped salad because it utilizes vegetables that you (and I) may not enjoy regularly, such as radicchio and fennel.

Radicchio, a beautiful red cabbage-looking veg, is a type of chicory with a distinct bitter, spicy taste when enjoyed raw. Like other bitter foods (such as dandelion greens, kale, nettles, Jerusalem artichoke, burdock, watercress, dill, arugula and beyond), radicchio is thought to aid in digestion, support blood sugar balance, and provide prebiotic ‘food’ for our friendly gut bacteria.

When it comes to digestive support, bitter foods can help to produce gastrin, a hormone responsible for controlling various digestive functions in the body. These include the production of stomach acid, pancreatic enzymes, and bile. The later encourages peristalsis; the rhythmic constriction and relaxation of the intestines that encourages digestion. This is why many cultures around the world serve potent digestive tonics (a Digestif) after meals to stimulate and support digestion.

Fennel, a member of the carrot family (who knew?!) is one of my favorite veggies. It’s wonderful shaved raw (with the most delicious licorice flavor!) or roasted, stewed, and served in soups.

It’s also a good source of vitamin C and fiber, as well as several antioxidants including rosmarinic acid, chlorogenic acid, quercetin, and apigenin. In this salad I’ve used the fennel bulb and the fronds, as the whole vegetable is edible!

With so many textures, flavors and tastes, this chopped winter kale salad is simple – and so so good.

Chopped Winter Kale Salad

Serves 4-6

Prep time: 10 minutes

Ingredients:

Winter Chopped Salad:
1 head lacinato kale, stems removed and finely chopped (about 3-4 cups)
½ head radicchio, roughly chopped (about 1 ½ cups)
½ cup fresh parsley, roughly chopped
1 bulb fennel, finely chopped OR shaved on a mandolin
¼ cup chopped fennel fronds
2 rainbow carrots, peeled into ribbons
4 Tbsp. hemp seeds
4 Tbsp. raw pumpkin seeds
1 avocado, diced

Lemony Honey Dressing:
1/3 cup extra virgin olive oil
2 lemons, juiced
1 tsp. fresh lemon zest
2 Tbsp. dijon mustard
2 Tbsp. raw honey (I used Manuka honey)
¼ tsp. sea salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Directions:

1. Add all chopped salad ingredients (except for avocado) to a large bowl. Toss to combine.
2. Prepare dressing: whisk together all ingredients until smooth and creamy. Pour dressing over salad and use your hands to massage into chopped salad. Add avocado and toss to combine.
3. Serve salad and enjoy!

Notes:

-Leftover chopped salad will keep in an airtight container in the refrigerator for up to 2 days.