Kale Cherry Goat Cheese Salad (Printable Version)
# What You'll Need:
→ Salad
01 -
6 cups kale, stems removed, finely chopped
02 -
1 tablespoon olive oil
03 -
1 cup fresh cherries, pitted and halved
04 -
60 grams goat cheese, crumbled
05 -
30 grams pistachios, toasted and crushed
→ Vinaigrette
06 -
2 shallots, thinly sliced
07 -
1 tablespoon honey
08 -
3 tablespoons red wine vinegar
09 -
3 tablespoons olive oil
# Step-by-Step Directions:
01 -
Combine chopped kale and 1 tablespoon olive oil in a large bowl. Massage the leaves with your hands until softened and well coated.
02 -
Add cherries, crumbled goat cheese, and crushed pistachios to the massaged kale. Toss gently to distribute evenly.
03 -
Place sliced shallots, honey, red wine vinegar, and 3 tablespoons olive oil into a jar. Secure the lid and shake vigorously until emulsified.
04 -
Pour vinaigrette over the salad and toss thoroughly to coat all ingredients.
# Helpful Notes:
01 -
Kale can be washed and chopped in advance, as its texture holds up well; however, for peak flavors, dress the salad shortly before serving.
02 -
Salad can be refrigerated for up to 3 days, but freezing is not advisable.
03 -
Allowing the salad to rest with vinaigrette for a couple of hours tenderizes the kale leaves further.