Kale Salad with Raw Beets, Carrots, Blue Cheese, Cherries & Walnuts
Print PinServings: 2 people
Calories: 787kcal
Ingredients
- ½ bunch kale any variety, washed, dried and ribs removed
- 1 small or half of a medium beet peeled and julienned
- 1 carrot peeled and julienned
- 1 apple I like granny smith or honey crisp, julienned
- ½ cup walnuts toasted and roughly chopped
- ½ cup dried cherries
- 3-4 oz blue cheese
- 2 tablespoons apple cider vinegar with the mother!
- 1 tablespoon minced shallots
- 2 teaspoons honey
- ¼ cup extra virgin olive oil plus more for massaging kale
- ½ teaspoon salt plus more for massaging kale
- black pepper to taste
Instructions
- Gather the kale into a tight bunch and slice into thin ribbons. Place the shredded kale into a bowl, drizzle with a little olive oil and a pinch of salt. Use your hands to get in there and massage the leaves. That's right, massage it! This helps to break down the fibers in the kale, making it softer, tastier and easier to digest.
- Add the beets, carrots, apples, walnuts, and cherries to the bowl. Crumble in the blue cheese.
- To make the dressing, whisk together the apple cider vinegar, honey, salt and pepper until the honey is dissolved. Slowly whisk in the olive oil until it's emulsified.
- Pour the dressing over the salad a little bit at a time and toss until it's coated to your liking. I take mine lightly dressed, while Chaser likes his drowning, so I always leave a little dressing on the side.
- Serve immediately, or store in the refrigerator for up to one day. It won't be quite the same as fresh, but it holds up far better than most salads.
Notes
- I really like the texture achieved from julienning (non-intended pun, I swear!) the vegetables, as the thin matchsticks create such a pleasant crunch. I use the julienne tool on my mandolin slicer to make it quick and easy, but you can also do it by hand. If it seems like too much work, you can just slice the vegetables nice and thin or cut into cubes. Just be sure to keep the beet pieces extra skinny, as they can be a bit much to chomp into.
- To make this salad vegan and even healthier, just leave out the cheese. But personally, I never leave the cheese out of anything.
Nutrition
Calories: 787kcal | Carbohydrates: 54g | Protein: 17g | Fat: 59g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 26g | Cholesterol: 32mg | Sodium: 1139mg | Potassium: 647mg | Fiber: 10g | Sugar: 37g | Vitamin A: 7988IU | Vitamin C: 22mg | Calcium: 343mg | Iron: 3mg