If you’re craving a salad that’s as dazzling to look at as it is delicious to eat, look no further than this Cherry, Goat Cheese & Toasted Pecan Kale Salad. It’s a vibrant blend of sweet, tart cherries, creamy goat cheese, and crunchy toasted pecans, all nestled on a bed of tender massaged kale and lightly kissed with a honey-balsamic dressing. Enchanting with color, flavor, and texture in every forkful, this salad makes healthy eating positively irresistible!

Cherry, Goat Cheese & Toasted Pecan Kale Salad Recipe - Recipe Image

Ingredients You’ll Need

This salad comes together simply, but every ingredient is chosen for a reason. Each one shines on its own, yet together they create a medley that bursts with freshness, tanginess, crunch, and a hint of sweetness. Be sure to use quality ingredients for the best Cherry, Goat Cheese & Toasted Pecan Kale Salad experience.

Kale: The hearty star! Choose a fresh bunch, remove the stems, and chop the leaves for a tender but sturdy salad base.
Cherries: Fresh or frozen work beautifully; just make sure they’re pitted and halved for easy eating and pops of juicy sweetness.
Goat Cheese: Crumbled goat cheese adds rich, tangy creaminess that pairs perfectly with the cherries and pecans.
Toasted Pecans: Chop roasted pecans for irresistible crunch and a nutty flavor that elevates each bite.
Olive Oil: High-quality extra virgin olive oil gives the salad dressing body and enhances the kale’s natural flavor.
Balsamic Vinegar: Adds a lovely depth and tang, tying all the flavors together in the most delicious way.
Honey: Just a touch balances the tartness of the vinegar and cherries with gentle sweetness.
Dijon Mustard: Brings the dressing together with zippy, mild heat.
Salt and Freshly Ground Black Pepper: Essential for seasoning every element just right.

How to Make Cherry, Goat Cheese & Toasted Pecan Kale Salad

Step 1: Massage the Kale

Start by removing those tough kale stems, then chop the leaves into bite-sized pieces. Add them to a large bowl with a tablespoon of olive oil and a pinch of salt. Here’s where the magic happens: massage those leaves with your hands for 2 to 3 minutes until they grow darker, silky, and tender. This little extra effort turns sturdy kale into a delectable, craveable base for the rest of the salad.

Step 2: Whisk Up the Dressing

In a small bowl, combine the remaining tablespoon of olive oil, balsamic vinegar, honey, Dijon mustard, a sprinkle of salt, and a few cracks of black pepper. Whisk it all together until smooth and emulsified. The combination of tangy, sweet, and savory notes really makes this vinaigrette pop—there’s something extra exciting about a homemade dressing!

Step 3: Add Cherries, Pecans, and Goat Cheese

It’s time for the show-stopping add-ins. Toss in your halved cherries for bursts of color and sweetness, followed by roughly chopped toasted pecans for their warm crunch. Sprinkle crumbled goat cheese over the top—let it gently soften into the leaves. This trio is what gives this Cherry, Goat Cheese & Toasted Pecan Kale Salad its unforgettable flair.

Step 4: Toss and Serve

Drizzle the dressing over the kale mixture, then gently toss everything together until the salad is evenly coated and all those lovely mix-ins are happily mingling. Taste and adjust salt or pepper as needed. Serve right away for a fresh, lively texture, or pop the bowl in the fridge for about 10 minutes to let the flavors meld for an even more harmonious bite.

How to Serve Cherry, Goat Cheese & Toasted Pecan Kale Salad

Garnishes

This salad is a feast for the eyes as much as the palate. For a touch of extra elegance, top with a few extra whole cherries, a sprinkle of freshly cracked black pepper, or a drizzle of balsamic glaze. If you really want to impress, a scattering of microgreens or some edible flowers can take your Cherry, Goat Cheese & Toasted Pecan Kale Salad from weeknight to wow-worthy.

Side Dishes

This salad pairs beautifully with roasted chicken breasts, grilled salmon, or a mild white fish, making for a well-rounded meal. For a vegetarian spread, try it alongside a simple quinoa pilaf or roasted sweet potatoes. The hearty kale and bold toppings mean this salad can also hold its own as a stunning centerpiece for a lighter lunch with some sourdough on the side.

Creative Ways to Present

If you’re entertaining, consider plating individual servings on small, wide bowls or large appetizer plates for a restaurant-style look. For picnics, layer the ingredients in mason jars and just shake them up when it’s time to eat. And don’t overlook this: Cherry, Goat Cheese & Toasted Pecan Kale Salad is also delightful wrapped into a hefty pita for a hand-held snack that’s as fun to eat as it is to serve.

Make Ahead and Storage

Storing Leftovers

The sturdy nature of kale keeps this salad lovely for hours. If you have leftovers, store them in an airtight container in the fridge. While the goat cheese will soften, the flavors only deepen, making tomorrow’s lunch something to look forward to.

Freezing

Unfortunately, this is not a salad that loves the freezer. Kale and cherries tend to become mushy after thawing, and the tangy dressing can separate. Keep the Cherry, Goat Cheese & Toasted Pecan Kale Salad as a fresh delight—best enjoyed in the days after you’ve made it!

Reheating

No reheating required—this salad is best served chilled or at room temperature. If you want to revive it a bit, simply give everything a fresh toss and, if it needs a lift, add a drizzle more dressing before serving.

FAQs

Can I use dried cherries instead of fresh or frozen?

Absolutely! While fresh or frozen cherries deliver extra juiciness, dried cherries are a wonderfully convenient swap. Just be sure to pick unsweetened ones if you can, and maybe soak them in a little warm water first to plump them up.

What’s the best way to toast pecans?

For the best flavor, spread pecans on a baking sheet and toast them in a 350°F (175°C) oven for about 6 to 8 minutes, tossing halfway. They should be fragrant and slightly darkened. Let them cool before adding to your Cherry, Goat Cheese & Toasted Pecan Kale Salad.

Can this salad be made vegan?

Definitely! Just swap the goat cheese for your favorite vegan cheese alternative and use agave instead of honey in the dressing. The salad still sparkles with all the colors and flavors you love.

How far ahead can I prepare this salad?

You can prep the kale, toast the pecans, and whisk up the dressing a day before. Assemble everything just before serving for maximum freshness, or allow it to chill in your fridge for up to 2 hours for a more melded flavor.

What other mix-ins work well?

There’s lots of room to play! Sliced avocados, thinly sliced red onion, or even some roasted butternut squash can bring new layers of flavor to your Cherry, Goat Cheese & Toasted Pecan Kale Salad. Make it your own and enjoy discovering delicious twists!

Final Thoughts

If you’re looking to add more color, flavor, and inspiration to your table, this Cherry, Goat Cheese & Toasted Pecan Kale Salad is pure magic. It’s become a favorite in my kitchen, and I truly hope it brings just as much joy to yours. Don’t be surprised if it turns even the most reluctant salad eater into a raving fan!

Cherry, Goat Cheese & Toasted Pecan Kale Salad Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Gluten-Free, Vegetarian

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Description

This Cherry, Goat Cheese & Toasted Pecan Kale Salad is a delightful blend of flavors and textures, featuring nutrient-packed kale, sweet cherries, creamy goat cheese, and crunchy pecans, all tossed in a tangy balsamic dressing.

Ingredients

Scale

Kale Salad:

1 bunch kale, stems removed and leaves chopped

Cherries:

1 cup fresh or frozen cherries, pitted and halved

Goat Cheese:

½ cup crumbled goat cheese

Toasted Pecans:

½ cup toasted pecans, roughly chopped

Dressing:

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
Salt and freshly ground black pepper to taste

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Instructions

Massage Kale: In a large bowl, massage the chopped kale with 1 tablespoon olive oil and a pinch of salt for about 2–3 minutes until softened and tender.
Prepare Dressing: In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
Combine Ingredients: Add cherries, toasted pecans, and goat cheese to the kale. Pour dressing over the salad and toss gently to combine.
Serve: Serve immediately or chill for 10 minutes to allow flavors to meld.