Grilled Kale and Fennel Salad

It happens from time to time to the enthusiastic carnivore griller.  That is, the inevitable request…  “can you make a vegetarian dish?” BBQ Brian was reluctant to do this…  honestly, he was.  But somehow it’s become a “go-to” salad at his home.  It’s yummy, easy to do and well, at the end of a meal it all seems to be gone.  Go figure.

The key to this recipe is being creative.  It uses House of Q’s ‘steak-spice’ called Peppered Bovine to season the vegetables and Slow Smoke Gold mustard sauce to help flavour the vinaigrette.


Grilled Kale and Fennel Salad

Print Recipe
Course Salad, Side Dish
Cuisine Grill
HoQ Product Pepppered Bovine, Slow Smoke Gold BBQ Sauce
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 people
Author House of Q


  • ¼ cup olive oil
  • 1 lemon juiced
  • ¼ cup apple cider vinegar
  • 2 TB maple syrup
  • 1 TB Slow Smoke Gold BBQ Sauce
  • 1-2 bunch kale – rinsed
  • 1 bulb fennel – sliced
  • 1 bell pepper – red – halved
  • Olive oil
  • 1-2 TB Peppered Bovine Premium Seasoning or simply salt and pepper
  • 2-4 TB Pumpkin or sunflower seeds or toasted almonds optional (another idea is dried fruits like cranberries)


  • In a bowl, whisk together the dressing ingredients. Refrigerate the dressing in an airtight container until needed.
  • In a large salad bowl, toss the kale and fennel with olive oil and the Peppered Bovine seasoning.
  • Preheat your grill to medium heat and grill the fennel and peppers until it is tender.
  • Start grilling the kale until it has taken on some color and some parts have become limp meanwhile other areas crisp.
  • Cut the vegetables into bite size pieces and toss in a bowl to blend.
  • Add the vinaigrette and toss once again. Serve family style.


Grilled Kale and Fennel Salad Shopping Ingredients

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.