Warm Kale Salad with Roasted Fennel and Cranberry Meyer Lemon Salsa

1 small fennel bulb, core removed and cut into 1/4-inch thick slices
2 tablespoons Terra Delyssa Organic Extra Virgin Olive Oil, divided
4 cups kale, roughly chopped
sea salt and pepper, to taste
1/4 sheep’s milk feta or goat cheese, crumbled (optional)

Ingredients – Cranberry Meyer Lemon Salsa
1 1/2 cups fresh cranberries
2 tablespoons maple syrup or honey
1/4 cup chopped red onion or shallot
1/2 small jalapeño, seeded and finely chopped
zest and juice of 1 Meyer lemon
fresh cilantro
sea salt and pepper, to taste

Add all of the ingredients for the Cranberry Meyer Lemon Salsa in a food processor and pulse until coarsely chopped and combined. Salt and pepper, to taste. Let stand at room temperature for around 15 minutes. Stir in freshly chopped cilantro just before serving.

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Toss sliced fennel with 1 tablespoon of Terra Delyssa Organic Extra Virgin Olive Oil, and a generous pinch of sea salt and pepper. Spread on the parchment-lined baking sheet.

Roast for 15 minutes, carefully toss the fennel and then roast for another 7 – 10 minutes more or until tender with crisp, golden brown edges. During the last few minutes, keep an eye on the fennel and pull any that’s about to burn.

In a large skillet over medium heat, melt the remaining one tablespoon of Terra Delyssa Organic Extra Virgin Olive Oil. Add the kale. Saute until the kale is deep green but not yet wilted. Remove from heat. Serve immediately topped with the roasted fennel and Cranberry Meyer Lemon Salsa, add crumbled feta or goat cheese, and your favorite protein