Description
A vibrant and crunchy Chopped Kale Salad featuring finely chopped dinosaur kale, red cabbage, and Brussels sprouts, tossed with sharp white cheddar, toasted pine nuts, and dried cherries. Finished with a zesty lemon-honey dressing for a refreshing and healthy meal or side dish.
Ingredients
Scale
Salad
- 2 medium bunches destemmed dinosaur/lacinato kale, finely chopped (about 8 cups)
- 1 cup red cabbage, finely chopped
- 1 cup Brussels sprouts, finely chopped or grated
- 1 cup sharp white cheddar cheese, grated
- 3/4 cup pine nuts
- 3/4 cup dried cherries, chopped
Dressing
- 1/3 cup lemon juice, freshly squeezed
- 1/3 cup olive oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prepare the vegetables: Remove the stems from the dinosaur kale and finely chop the leaves. Finely chop the red cabbage and either finely chop or grate the Brussels sprouts. Coarsely chop the dried cherries and set all aside in a large mixing bowl.
- Toast the pine nuts: In a dry pan over low heat, toast the pine nuts for a few minutes until they turn golden brown, stirring frequently to avoid burning. Remove from heat once toasted and allow to cool slightly.
- Combine salad ingredients: Add the toasted pine nuts and grated sharp white cheddar cheese to the bowl with the chopped kale, red cabbage, Brussels sprouts, and dried cherries. Toss gently to mix all salad components together.
- Make the dressing: In a jar with a tight-fitting lid, combine freshly squeezed lemon juice, olive oil, honey, kosher salt, and freshly ground black pepper. Seal the jar and shake vigorously until the dressing emulsifies and is well combined.
- Toss the salad: Pour the dressing over the salad ingredients in the bowl. Toss thoroughly to ensure all components are evenly coated with the dressing.
- Serve and enjoy: Serve immediately for the freshest flavor and best texture. The salad can also be chilled briefly before serving if desired.
Notes
- To remove kale stems easily, fold the leaves lengthwise and slice out the tough central stem.
- Toasting pine nuts enhances their flavor and adds a pleasant crunch to the salad.
- This salad is best eaten fresh but can be stored in the fridge for up to 1 day; the dressing may wilt the kale over time.
- Use aged sharp white cheddar for a more pronounced cheese flavor.
- Adjust honey in the dressing based on desired sweetness level.
