This Kale Cherry Salad is piled with fresh-picked sweet cherries, hardy kale, silky creamy goat cheese, and some nice crunchy pistachios. This is one salad you must make, your friends and family will thank you.
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
- Massage kale: In a large bowl add the kale and 1 tablespoon of olive oil. Massage the kale and then toss really well making sure that all the kale is coated in oil.
- Mix remaining salad ingredients: Add the rest of the salad ingredients to the kale.
- Make vinaigrette: In a jar add all the vinaigrette ingredients together, close the lid and shake the jar until everything is combined.
- Toss salad and vinaigrette: Drizzle the vinaigrette over the dressing and toss everything together well.
FAQ’s
Massaging the kale helps to break down the tough cell structure and gives the kale a softer texture and a gentler flavor, that’s more appealing in a lot of raw preparations like salads, and is supposedly easier to digest, too.
Of course! Use other greens instead like spinach or arugula, but the salad will not last in the fridge once mixed with the dressing. If you prefer cherry tomatoes, use those, or feta instead of goat cheese.
Easily add different vegetables like chopped bell peppers, julienned or shredded carrots, tofu, or a little shredded cabbage. For a heartier meal, add. your favorite protein.
Any sweet cherry, like bing cherries, work great. Sour cherries are best left for cooking.
Tips
- Kale is one of the only greens that you can wash and prep days in advance—it’s so hardy that it rarely wilt. However, for optimal freshness, it’s best to wash it just prior to making the salad.
- Kale salads hold up better if you make them a few hours ahead of time since the vinaigrette will help to break down the tough leaves.
Leftovers
This salad can be stored in the refrigerator for up to 3 days. Like most salads, freezing is not recommended.
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Kale Cherry Salad
Ingredients
Salad
- 6 cups kale stems removed and finely chopped
- 1 tablespoon olive oil
- 1 cup cherries pitted and cut in half
- ¼ cup goat cheese crumbled
- ¼ cup pistachios toasted and crushed
Vinaigrette
- 2 shallots sliced
- 1 tablespoon honey
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
Instructions
- Massage kale: In a large bowl add the kale and 1 tablespoon of olive oil. Massage the kale and then toss really well making sure that all the kale is coated in oil.
- Mix remaining salad ingredients: Add the rest of the salad ingredients to the kale.
- Make vinaigrette: In a jar add all the vinaigrette ingredients together, close the lid and shake the jar until everything is combined.
- Toss salad and vinaigrette: Drizzle the vinaigrette over the dressing and toss everything together well.
Recipe Notes
- Kale is one of the only greens that you can wash and prep days in advance—it’s so hardy that it rarely wilt. However, for optimal freshness, it’s best to wash it just prior to making the salad.
- Kale salads hold up better if you make them a few hours ahead of time since the vinaigrette will help to break down the tough leaves.
- This salad can be stored in the refrigerator for up to 3 days. Like most salads, freezing is not recommended.
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