Make: Roasted Kale Salad with Dried Cherries and Toasted Nuts

Photo by Becca Boyd

Goat cheese and I, we’re new friends. I’ve learned that, with some repetition and an open mind, taste preference can change; I’ve been working on this particular change, little by little.

This salad was my gateway-to-goat cheese recipe. I’ve made it so many times this fall and winter that our relationship is really heating up. By roasting the kale just a bit (not till it turns into chips, mind you), the bitterness is cut and the natural sweetness comes out. In fact, now that I think about it, this has become my new favorite way to eat the bitter green.

Dried cherries and toasted nuts create the savory crunch and sweet chew that can change a tasty dish into a perfect one. Bonus: This recipe is 100 percent New Year’s resolution approved. 

Roasted Kale Salad with Dried Cherries and Goat Cheese
Serves four

1 bunch curly kale, stems removed and torn into bite sized pieces
2 tbsp. olive oil, divided
1 tbsp. balsamic vinegar
2 tsp. honey
2 tsp. Dijon mustard
1/3 c. crumbled goat cheese
1/3 c. dried cherries
1/2 c. toasted walnuts (Short cut alert: You can toast the nuts on a plate in the microwave for 3 1/2 minutes.)

Method

1. Heat oven to 375 degrees. Line a baking sheet with foil and arrange kale on sheet.
2. Rub 1 tbsp. olive oil vigorously into leaves (massage a bit).
3. Place in preheated oven and bake for 8 minutes. Remove from oven and transfer to mixing bowl.
4. Add remaining 1 tbsp. olive oil, vinegar, honey and Dijon mustard to mixing bowl and toss with tongs until thoroughly combined.
5. Add goat cheese, cherries and walnuts and toss to combine. Serve immediately.

Per serving: 350 calories, 20 fat grams, 19 milligrams cholesterol, 180 milligrams sodium, 1,000 milligrams potassium, 18 grams carbs, 8 grams dietary fiber, 6 grams sugar, 14 grams protein.