Kale and Fennel Salad with Mandarin, Blueberries and Cranberry Havarti Goat Cheese

This delicious salad makes enough for 2 large salads or 4 side salads! It is great to make at the beginning of the week, so you can enjoy it for a few days in a row at lunch time!



Ingredients:

Large bunch of kale

1 medium bulb of fennel

1 can mandarins

1 pint Blueberries 

⅓ cup pepitas (pumpkin seeds)

1 brick Cranberry Havarti Cheese 

Dressing Ingredients:

¼ cup olive oil 

2 tbsp white balsamic vinegar

2 tbsp humus (any flavour you wish!)

1 freshly squeezed lemon 

2 tsp maple syrup 

1 tsp Dijon mustard

½ tsp minced garlic 

¼ tsp each of freshly ground pepper and sea salt

Directions 

1. After thoroughly washing the kale, remove the ribs from the kale and chop the kale into small pieces. Put in a large salad bowl.
2. Prepare the dressing by mixing all the ingredients together.
3. Slice the fennel as thinly as possible.
4. Chop the brick of Great Lakes Goat Dairy Cranberry Havarti Cheese into small cubes.
5. Toast the pepitas in a skillet over medium low heat, tossing frequently until fragrant. This takes about 5 minutes.
6. Add the fennel, mandarin, blueberries, cheese and slightly cooled pepitas to the Kale.
7. Drizzle dressing over the salad. You may not have to use all of it. Toss well, and add more dressing if desired.
8. Let the salad sit for at least 15 minutes before eating. Let all those flavours get friendly!!