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This recipe will definitely be filed under the “fancy dinner salads” category. It’s simple, yet elegant…and tasty! I have never really liked kale…but I found some “baby kale” at the store and just went for it…There seems to be a lot of different types of kale out there, and I am by no means an expert, so please, if you know more, enlighten me…

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I seriously can’t wait to eat this salad again (most likely for lunch tomorrow) and I’m wondering if I will like kale any other way…the pairing with the goat cheese, cherries, and dressing is just perfect.

Kale Salad

Kale Cherry and Pecan Salad

makes 4 small or 2 large servings

adapted from The Smitten Kitchen Cookbook

for the salad:

  • 5 ounces (entire package pictured above) baby kale
  • 4 ounces (about 4 medium-large) radishes
  • 1/2 cup dried cherries
  • 1/3 cup candied pecans, you can coarsely chop, but I kept them whole
  • 2 ounces soft goat cheese, chilled and crumbled
  • salt and pepper for topping
  • for the dressing:
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons white wine (or apple cider) vinegar
  • 1 tablespoon smooth Dijon mustard
  • 1 1/2 teaspoons honey
  • salt and pepper to taste

Wash kale and allow it to dry by spreading it out on a paper towel. Tear kale into bite sized pieces and place in a large salad bowl. If you are using baby kale, you can keep them whole if you like. Thinly slice radishes and add to the bowl.  Add the dried cherries, candied pecans, and goat cheese crumbles.  Sprinkle with salt and pepper.

To make the dressing, in a small bowl whisk together olive oil, vinegar, mustard, and honey.  Whisk until smooth and the oil is well incorporated into the mixture.  Drizzle the dressing over the salad and toss together insuring that all of  leaves are coated in dressing.  The salad is delicious to eat immediately, but is even better after its rested for 20 minutes, allowing the leaves to become tender.

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