Kale Salad with Dried Cherries & Goat Cheese

I have met my share of kale-haters over the years! I’ve heard different reasons why people are put off of this amazing leafy green, but often, it’s that hearty tree-bark texture! This kale salad recipe is so delicious that it will honestly make even the biggest kale-critic reach for more! Psst, there’s also a secret kitchen tip to making kale not taste like tree bark…find out what it is!

If you buy kale regularly, you’ve probably noticed there’s a curly leaf variety and a longer (more tender) leaf variety; the latter is dino kale (aka tuscan kale or lacinato kale). Whichever one you use, you’ll always want to remove the inner stem (way too tough eat) and cut and tear up the leaves.

Kale is low in calories and contains fiber which helps keep you satiated. Kale also provides the body with a variety of minerals like potassium, magnesium, calcium, and iron, as well as vitamins A, C, K, B6 and folate. These nutrients collectively have anti-inflammatory properties and blood pressure lowering benefits.Kale is also rich in antioxidants, notably lutein and zeaxanthin, which are beneficial for the eyes.

The secret to making kale not taste like tree-bark is…massage it! Yeah, that’s right…show it some love! This is such a simple tip but it will make all the difference! Massaging your kale helps to break down the hearty thick leaves. You will end up with a more tender, palate-pleasing leafy green, guaranteed!

Here’s how to make massaged kale:

Wash kale and rip the leaves off the stem into small chunks. Place into a large bowl. Pour a little extra-virgin olive oil (like 1-2 teaspoons) and a light sprinkle of sea salt over the kale and massage thoroughly with your hands until the kale is nice and limp. This usually takes anywhere between 2-4 minutes depending on your preference.

Kale Salad with Dried Cherries & Goat Cheese (Honey Dijon Dressing)

Amber's Natural Nutrition

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Course Main Course, Salad, Side Dish

Servings 4

Ingredients

  

• 1 bunch kale, de-stemmed and torn into small pieces
• 1/4 cup dried cherries (or cranberries or chopped up dates)
• 1/4 cup dry roasted sunflower seeds (or chopped walnuts)
• 2 teaspoons extra-virgin olive oil to massage the kale
• 2 ounces goat cheese

Honey Dijon Dressing:

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons raw apple cider vinegar like Bragg's (with the Mother)
• 1 tablespoon Dijon mustard
• 2 teaspoons raw honey
• Sea salt and black pepper to taste

Instructions

 

• Combine all the Honey Dijon dressing ingredients in a mason jar. Shake and set aside.
• Prep kale by washing and de-stemming. Tear the leaves into small pieces and place into a large bowl.
• Pour two teaspoons of olive oil and a light sprinkle of sea salt over the kale and massage thoroughly with your hands, until the kale is nice and limp.
• Add the dried cherries, sunflower seeds, and goat cheese. Lightly toss in the homemade honey dijon dressing and enjoy!