Kale Cherry Salad
Any salad is especially good in the summer, and this is one of the best out there. I still had some cherries left from our camping trip to Osoyoos, BC so making a cherry salad was a no brainer. I love cherries anyway, and when paired with goat’s cheese and nuts, it was absolutely delicious. Of course, the simple vinaigrette was like icing on the cake – or I should say, salad! Kale salads are very hardy, so you can easily make this kale cherry salad ahead of time, making it perfect for any party or family gathering. This is a great lunch option and it’s so hearty and filling by itself, or with a nice fresh roll. Serve this for dinner, and top it with your favorite protein such as chicken or salmon, and it becomes a full meal deal.
Ingredient Notes
Salad
Kale – Stems removed and finely chopped. Oil – Use olive oil to coat and massage the kale leaves. Cherries – I use fresh dark sweet cherries, pitted and halved. The sweet variety works the best. Cheese – Goat’s cheese works well in this recipe. Try feta for a change. Nuts – I use pistachios, toasted and crushed, but feel free to use walnuts, pecans, or other nuts.
Vinegrette
Shallots – Thinly sliced, adds a soft onion taste with a hint of garlic. Honey – Adds a little sweetness to help balance out the vinegar. Vinegar – I use red wine vinegar. White wine vinegar or sherry vinegar are good substitutes if you don’t have any red wine vinegar in the pantry. Oil – Use good quality olive oil. It’s essential for any salad dressing.
How To Make Kale Cherry Salad
Tips
Leftovers
This salad can be stored in the refrigerator for up to 3 days. Like most salads, freezing is not recommended.
More Great Recipes To Try
Kale Salad with Blueberry VinaigretteKale and Quinoa Salad with Lemon VinaigretteSpicy Baked Mexican Chicken Egg RollsCucumber Tomato SaladPanzanella SaladDetox Salad
