Kale is all the rage right now, and for good reason: it’s a nutritional superfood packed with vitamins (especially A, K, and C), minerals, and antioxidants. The leaves can be tough, so I prefer to wilt it in a sauté or prepare this type of salad, where it has the chance to break down a little. The key to a great kale salad is massaging the leaves with some sort of acidic ingredient. This could be balsamic vinegar, lemon juice, lime juice, or apple cider vinegar, like I’ve used here. Pour the dressing over the kale, then really work it in with your hands. This helps to tenderize the leaves so that they are a little less rough. Add in a few yummy extras, and you’ve got yourself a great, multi-dimensional salad. I chose walnuts, then toasted them to bring out that nutty flavor, plus sweet-and-tart dried cherries and some creamy goat cheese.
Kale Salad with Toasted Walnuts, Dried Cherries, and Goat Cheese
Makes 2 large servings
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon mustard
- sea salt and pepper
- 1/4 cup walnuts, chopped
- 1 bunch kale, chopped
- 1/4 cup dried cherries, chopped
- 1/4 cup crumbled goat cheese
- 2 teaspoons flax seeds
- In a large bowl, whisk together dressing ingredients.
- Toast the walnuts in a pan on the stove over medium heat until lightly browned and fragrant, about 5 minutes.
- Wash your hands, then add kale to the bowl with dressing and massage until softened, for about 2-3 minutes.
- Stir in cooled walnuts and remaining ingredients.