Crunchy local kohlrabi and broccoli shine in this fresh, make-ahead salad, tossed with a fragrant fennel vinaigrette and a touch of Minnesota honey. It’s a bright, satisfying side for any lakeside gathering.
- Serves 4-6 as a side
- Prep time: 20 minutes
Ingredients
- 1/2 teaspoon fennel seed
- 1/4 cup olive oil
- 3 Tablespoons apple cider vinegar
- 3 teaspoons local honey
- 1/2 teaspoon salt
- 1 crown Minnesota Grown broccoli, cut into small (1/2”) florets
- 2 medium local kohlrabi, peeled and cut into matchsticks (about 2 to 2 ½ cups)
- 1/2 of a small red onion, thinly sliced
- 1/3 cup dried cranberries
- 1/3 cup rough chopped toasted nuts like hazelnuts or almonds
- 1/4 cup minced Minnesota Grown parsley
Instructions
- Roughly grind the fennel seed in a mortar and pestle. If you don’t have a mortar and pestle you can also use a knife and cutting board to rough chop the fennel seed.
- In the bottom of a large bowl, whisk together the oil, vinegar, honey, fennel, and salt.
- Add the onion and let marinade for about 10 minutes to mellow any sharpness.
- Add broccoli, kohlrabi, nuts, cranberries, and parsley, and toss to coat. Season to taste with salt and pepper.
Make it a Minnesota Grown meal!
Planning your perfect lake day spread? This recipe is part of our July Lake Day Menu, Made Local—a lineup of easy, packable, and seasonally-inspired dishes made for sunny days and good company. Don’t miss the other recipes:
- Raspberry Rosemary Smash Mocktail
- Chicken Salad Sandwiches with Radish and Pickle, and
- Blueberry Cornbread Muffins with Local Honey Butter
Stock up on local ingredients with help from the Minnesota Grown Directory—and bring the freshest flavors of Minnesota to your next lake day.
