Kale, Fennel and Citrus Quinoa Salad

citrus fennel salad

Kale, Fennel and Citrus Quinoa Salad

Created by Wendy at Fit-and-Frugal.com The Kale, Fennel and Citrus Quinoa Salad is a tangy and exciting dish featuring Ancient Harvest quinoa, delicious citrus, with kale and fennel for character.

Prep Time: 20
Total Time: 55


For the salad:

  • 1 medium fennel bulb, halved lengthwise then cut crosswise into approximately ¼-inch slices
  • 1 tablespoon olive oil
  • 1 cup Ancient Harvest Quinoa
  • 4 cups baby kale, washed and dried
  • 2 oranges, peeled and cut into chunks
  • ⅓ cup sliced almonds

For the dressing:

  • ⅓ cup orange juice
  • ¼ cup olive oil
  • 1 clove garlic, pressed or grated
  • 1 tablespoon honey or Agave nectar
  • Salt and pepper to taste


  1. Preheat the oven to 350°. Line a rimmed baking sheet with foil.
  2. Toss the fennel wedges with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and the edges are browned and crispy, 30 to 35 minutes.
  3. While fennel is roasting, cook quinoa according to package directions.
  4. Prepare dressing: combine orange juice, olive oil, garlic, honey, and salt and pepper to taste; whisk and set aside.
  5. In a large salad bowl, combine the kale, cooked quinoa, oranges and almonds. When fennel is finished roasting, add to the bowl.
  6. Toss with dressing before serving.
Servings: 4-6