Orange, Fennel and Bacon over Wilted Tuscan Kale

Photo by Michael Piazza / Styled by Catrine Kelty

Warm salads are a perfect bridge between seasons. Roasted fennel and bacon bring depth while fresh orange and kale keep the dish light and lively.

Serves 4–6

2 fennel bulbs, sliced ¼ inch thick
1 pound applewood-smoked bacon, cut into ½-inch pieces
1 bunch lacinato kale, stems removed and chopped
1½ oranges, peeled and chopped
zest and juice of 1 orange
1 tablespoon cider vinegar
2 tablespoons agave syrup
salt and black pepper

Preheat oven to 400°F.

Trim fennel, remove outer layer and slice bulbs. Toss fennel with bacon on a rimmed baking sheet, spreading evenly. Roast for 20 minutes, stirring once.

Meanwhile, place kale in a large bowl. Add orange zest, orange juice, vinegar and agave. Massage dressing into kale until leaves soften slightly.

Remove bacon and fennel from oven and drain excess fat. While still warm, add to kale along with chopped oranges. Toss gently to wilt greens. Season with salt and pepper and serve warm.

This recipe appeared in the Spring 2026 issue as part of a larger story, Spring: Nature’s New Year.