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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