Before you totally ignore this post because it starts with the word “Kale” give me a moment to convince you this salad is no ordinary salad. Yes, there is kale in it. No, it doesn’t ruin the salad or taste “Green-y.” It’s crunchy and full of flavor, with wispy coins of fresh radishes, toasted and fragrant pecans, tart and chewy dried cherries, all enveloped in a dreamy light citrus champagne vinaigrette. It’s quite a beauty to look at, the colors are so deep and rich. I actually had the nerve to put this salad out for guests to eat on Thanksgiving day. I had no complaints.
I’ve made this salad a few times since – licking the bowl clean, each time. If you find yourself with leftovers, no problem! It’s even better the next day since Kale is a heartier green, it doesn’t wilt and get mushy mushy like its counterpart lettuces. I’m looking at you, romaine and spinach!
This is salad perfection people.
Kale Salad with Dried Cherries and Toasted Pecans Recipe
Recipe adapted from The Smitten Kitchen Cookbook
3 cups of Dino Kale, or Tuscan Kale, roughly chopped
4 medium to large radishes, thinly sliced (the thinner the better!)
1/2 cup toasted pecans, roughly chopped
1/2 cup dried cherries, roughly chopped
*Optional – 2 ounces soft goat cheese, chilled
3 tablespoons olive oil
1 1/2 tablespoons champagne vinegar
1 1/2 teaspoons orange juice
1 tablespoon Dijon mustard
Salt and pepper to taste
Toss chopped kale, pecans, dried cherries and sliced radishes into a large bowl.
For the dressing, whisk all ingredients together and pour over salad and toss until well coated. If using goat cheese, sprinkle onto salad.
Keeps well in the refrigerator for one day.