Mix up your salad routine with this tender and refreshing kale salad with goat cheese, cherries and almonds! It’s tangy honey mustard dressing gives it a nice zing, and the goat cheese, cherries and almonds add exciting textures to make it so much more than any old salad.
- FOR SCREWING:
- ½ cups Dijon Mustard
- ½ cups Olive oil
- ¼ cups pure honey
- 3 tablespoons apple cider vinegar
- FOR THE SALAD:
- 3 cups Roughly torn and chopped kale
- 1 bunch Chopped fresh spinach leaves
- ⅓ cups Dried tart cherries
- ⅓ cups Coarsely chopped toasted almonds
- 4 ounces, weight Crumbled goat cheese
do it dressing. In a medium bowl, whisk mustard, honey and apple cider vinegar. Slowly add the extra virgin olive oil drop by drop, continuing to whisk vigorously until smooth. Taste and adjust the ingredients if you prefer.
Add the kale to a large mixing bowl and drizzle with ⅓ cup of the dressing on top. Use your hands to massage dressing in kale for 5-6 minutes. This will help tenderize the kale leaves, soften the texture and make them more chewy. You will see them turn a vibrant green color as you continue to massage the dressing in the leaves.
Add the spinach with about 2 more tablespoons of dressing and toss to coat. Add the dried tart cherries, toasted almonds and crumbled goat cheese and toss again to combine.
Transfer to plates and serve immediately. Store leftovers in an airtight container for 3 to 4 days. Enjoy!