Kale Salad with Cherries and Pecans

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I have been feeling pretty unhealthy lately. Mostly because I have not been eating the most healthy food. Looking back at my food intake from last week here are some highlights: lobster bisque with puffed pastry, pancetta pizza topped with a raw egg, chocolate mousse cake…this list could go on. It is almost embarrassing, almost.  Plus I just made cronuts (croissant + donut = cronut. More on that later) and can’t stop eating them.

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Whenever I am feeling like I need to take it down a notch, rein it in a little  and eat some greens, I turn to kale. There is something about kale that I love. It is the only green that I actually feel full after eating. Kale is basically a super green – it is incredibly good for you in basically every possible way. If you want to know more check out this link. The author of that article actually wrote a book titled “50 Shades of Kale” ?!?. So yeah, kale is have a moment, it is not just for hippies anymore.

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Here is a great but simple recipe for kale. It comes from Smitten Kitchen’s cookbook. Her recipes are always dependable which is what you want when you are making time to cook, and they taste good which is important when you are eating your greens. This salad is great for picky anti-green thing eaters because there are dried cherries in it, as well as goat cheese. You can always try other dried fruits and nuts – mix it up to however you want it. Since kale is a tougher, almost chewier green, let the kale sit with the salad dressing on it for a little bit before serving, this will make it taste better and be easier to eat.


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Kale Salad with Cherries and Pecans
  • 1/2 cup pecans, toasted and chopped
  • 8 ounces kale, preferably Lacinato
  • 4 ounces radishes, sliced into paper-thin rounds
  • 1/2 cup dried cherries
  • 2 ounces soft goat cheese, chilled
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • salt and freshly ground black pepper to taste

Wash and dry kale. 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.

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



  1. Stef says

    Love this salad. Is that your trick for cutting kale? It still takes forever but I’m not so handy with the knife.

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