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Kale Cherry and Cashew Salad

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Sometimes I want an award just for being an adult.

I’d like a little trophy with my adult accomplishment engraved… actually I’ll totally just settle for a sticker.  Being an adult is hard.  No seriously… it’s hard.  I’m not just being a whiner.  I just think that if I could be occasionally high-fived for all of life’s little tasks, I’d feel better about everything.  Just a small gesture, something that says:

Hey Joy, great job printing out and organizing all of your credit card statements.  It’s not even tax time yet.  Right on!

1st place for paying their phone bill not two months late goes to Joy the Baker.

You didn’t eat the entire pack of flour tortillas even though you wanted to.  Well done!

You dusted!  You’re a superstar!

Your socks match, and they’re clean.  Well played.

Look at you payin’ rent like a boss.

Congratulations!  You can aaaaalllllmost afford your own health insurance.

You drove a car across town without crashing it into another car… and your oil change light isn’t even on!

1st place in home decor goes to Joy the Baker for her bottle of bourbon and scented candle!

Great Job!  You didn’t have stale corn chips and salsa for dinner.  You made a kale salad.  You’re so good at life!

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Welcome to the land of kale and adulthood.

This recipe is big and green.  It feels simple with leafy kale and a simple vinaigrette, but also feels indulgent with dried cherries and roasted cashews.

This recipe is from The Smitten Kitchen Cookbook.  It’s a win.

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This is a simple chop, whisk, and toss endeavor.

Chop up the radishes.  Whisk together the mustard, olive oil, and vinegar.  Toss it all together.

Oh!  I forgot the sprinkle… totally the best part.  Sprinkle cherries, cashews, and goat cheese.  Lastly, go nuts with the salt and pepper.

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 Truth be told, adulthood has all sorts of build in rewards.  Writing thank you notes on super fancy stationary: reward.  Bourbon: reward.  Eating four cookies and one scone after eating this kale salad: total reward.
Here’s what you should know about this salad.  It’s robust.  Kale is a hearty green, so this salad has some strong legs to stand on.  The vinaigrette is a simple mustard and honey dressing.  Radishes add a bit of spice and crunch.  Cherries, cashews, and goat cheese are just fancy, and make this salad feel like you’re eating out in a fancy restaurant… without doing that.  I used a purple kale for my salad.  Feel free to use any kale that makes you feel fine.  Cavalo Nero is my absolute favorite.  Should you want to books this salad try adding cooked farro or a bit of tuna meat.  Delicious  Look at us!  The picture of health!
What’s that?  You want moooore kale!?  I’ve got you covered!  How about Kale Coconut and Sweet Potato Soup!?  I also made these really delicious Kale and Quinoa Cakes.  They’re like little veggie burgers.  Lastly, my favorite dinner of all time (besides hot dogs): Crunchy Kale and Coconut with Farro.  It’s amazing!

Kale Cherry and Cashew Salad

makes 4 small or 2 large servings

adapted from The Smitten Kitchen Cookbook

Print this Recipe!

for the salad:

8 ounces (I used about 8 heaping cups) purple kale (or cavalo nero)

4 ounces (about 4 medium-large) radishes

1/2 cup dried cherries

1/3 cup roasted and salted cashews, coarsely chopped

2 ounces soft goat cheese, chilled and crumbled

salt and pepper for topping

for the dressing:

3 tablespoons olive oil

1 1/2 tablespoons white wine (or apple cider) vinegar

1 tablespoon smooth Dijon mustard

1 1/2 teaspoons honey

salt and pepper to taste

Wash kale and allow it to dry by spreading it out on a paper towel.  Gently tear the kale leaves away from the fibrous stalk.  Tear kale into bite sized pieces and place in a large salad bowl.  Thinly slice radishes and add to the bowl.  Add the dried cherries, salted cashews, and goat cheese crumbles.  Sprinkle with salt and pepper.  Alternately, if you grocery store has a salad bar, you can buy clean, pre-chopped kale on the go.

To make the dressing, in a small bowl whisk together olive oil, vinegar, mustard, and honey.  Whisk until smooth and the oil is well incorporated into the mixture.  Alternately, you can use a small mason jar with a lid to shake the ingredients together.  Drizzle the dressing over the salad and toss together insuring that all of  leaves are coated in dressing.  The salad is delicious to eat immediately, but is even better after its rested for 20 minutes, allowing the leaves to become tender.