One of the benefits of my daughter becoming a vegetarian a few years ago was the discovery of kale, a dark green, leafy vegetable that seemed to be a common ingredient in many meatless dishes. It has a milder flavour than its relatives broccoli, Brussel's sprouts etc (genus brassica), but like its relatives, is packed with nutrients. I cook with it regularly now but am always looking for new ways to prepare it. Eating it raw in a salad is a great way to enjoy it.
Containing crisp radishes, tart dried cherries, crunchy toasted pecans, with a scattering of goat's cheese nuggets, and dressed with a bold honey-Dijon vinaigrette, this salad is a delicious mix of contrasting flavours and textures.
It's much heartier than a lettuce salad, perfect for this or really any time of year. We loved it!
The recipe for Kale Salad with Cherries and Pecans is from The Smitten Kitchen Cookbook by Deb Perelman and can also be found here.
- I used curly kale which is easier to find here
- the salad can be dressed hours in advance - the texture of the kale actually improves - but the nuts and cheese should be added just before serving
I'm sharing this post with Cook-Your-Books, hosted by Joyce of Kitchen Flavours.