Kale Salad with Cherries and Pecans
A crisp kale salad with cherries, radishes, pecans and goat cheese, finished with dressing for a fresh mix of tangy, sweet and crunchy.
Ingredients
- Pecans
- Goat cheese
Directions
- Optional step: Heat the oven to 350 degrees F and scatter the pecans across a tray. Toast them for 5 to 10 minutes, stirring once or twice so they color evenly. Take them out of the oven and leave them aside to cool.
- Rinse the kale, then dry it on kitchen towels or paper towels spread out flat. Use a knife to strip the rib from each stalk so you have long pieces of leafy kale. Working in small batches, stack the leaves, roll them snugly lengthwise, and slice across the roll to make thin ribbons. Transfer the kale to a large salad bowl.
- Add the radishes, pecans and cherries to the bowl. Scatter the goat cheese over the top in crumbles.
- In a small dish, whisk the dressing ingredients together, then pour the dressing over the salad.