This Kale Salad with Cherries and Pecans Recipe is PACKED with antioxidants to support and nourish you on your detox days!

What are antioxidants?

Antioxidants are compounds found in fruit and veggies that protect your cells against free radicals, which may play a role in heart disease, cancer and other diseases. Free radicals are produced when your body breaks down food or when you’re exposed to tobacco smoke or radiation. Antioxidants scavenge free radicals from the body cells and prevent or reduce the damage caused by oxidation.

Kale Salad with Cherries and Pecans Recipe

Why This Kale Salad with Cherries and Pecans Recipe Works:

  • Kale is a great detoxifier! It has one of the highest levels of antioxidants of any plant you can eat and can help reduce inflammation, lower cholesterol and detox the liver.
  • Pecans! Nuts are also considered to be one of the highest sources of antioxidants. Of all tree nuts, pecans have the highest contents of antioxidants, along with chestnuts and walnuts.
  • Radishes are a good source of antioxidants like catechin, pyrogallol, vanillic acid, and other phenolic compounds. These root vegetables also have a good amount of vitamin C, which also acts as an antioxidant to protect your cells from damage. What’s more, they’re great for the liver and stomach as they act as a powerful detoxifier, reducing the destruction of red blood cells and increasing the supply of fresh oxygen to the blood.
  • Goat cheese is packed with a lot more vitamins and minerals than cow cheese. It also retains these components more effectively. It’s rich in riboflavin, vitamin K, A, niacin and folate, which plays a significant role in promoting exoskeletal health, and its fatty acids have antibacterial qualities!

Ingredients for this Kale Salad with Cherries and Pecans Recipe:

  • 1/2 cup pecans
  • 8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
  • 4 ounces radishes, sliced into paper-thin rounds
  • 1/2 cup dried cherries
  • 2 ounces soft goat cheese, chilled

 

Kale Salad with Cherries and Pecans Ingredients

How to Make this Kale Salad with Cherries and Pecans Recipe

  1. Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.
  2. Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.
  3. Add the radishes, pecans and cherries. Crumble the goat cheese over top.
  4. Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.

FAQ

What are some other benefits of kale?

Kale contains:

  • Vitamin A for eye, bone and immune system support
  • Vitamin C for illness and chronic disease prevention
  • Vitamin K for healthy blood clotting and bone building
  • Folate for brain development
  • Alpha-linolenic acid, an omega-3 fatty acid that’s great for your brain!
  • Lutein and zeaxanthin, the nutrients that give kale its deep, dark green color and protect against macular degeneration and cataracts
  • Minerals including phosphorus, potassium, calcium, and zinc

What can I substitute for nuts?

If nuts aren’t your thing, there are plenty of other healthy toppings to give your salad that added oomph! Try olives, sunflower seeds, pumpkin seeds, or even roasted beans.

Should I eat this salad right away?

This salad is great to eat right away, but even better after 20 minutes of tenderizing in the dressing!

Kale Salad with Cherries and Pecans Recipe

Kale Salad With Cherries & Pecans Recipe

A healthy and delicious salad to support and nourish your body and mind on detox days.
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course lunch, side, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

Kale Salad

  • ½ cup pecans
  • 8 oz black kale also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
  • 4 oz radish sliced into paper-thin rounds
  • ½ cup dried cherries
  • 2 oz soft goat cheese chilled

Dressing

  • 3 tbsp olive oil
  • tbsp white wine vinegar
  • 1 tbsp smooth dijon mustard
  • tsp honey
  • salt and freshly ground pepper to taste

Instructions
 

  • Optional step: Preheat oven to 350 degrees F and spread the pecans on a tray. Toast them for 5 to 10 minutes, tossing them once or twice to make sure they toast evenly. Remove them from the oven and set them aside to cool.
  • Wash your kale and let it dry on spread-out kitchen or paper towels. Then, with a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.
  • Add the radishes, pecans and cherries. Crumble the goat cheese over top.
  • Whisk dressing ingredients together in a small dish, and pour the dressing over the salad.
Keyword kale, nuts, salad