The flavors in this Kale Radish Cranberry Salad with Goat Cheese compliment each other perfectly! Plus, it’s a great make-ahead salad to bring to a potluck or party.
Kale Radish Cranberry Salad with Goat Cheese
- ½ cup pecans
- Your bunch of green kale
- 1 medium daikon radish
- ½ cup dried cranberries (or dried cherries)
- 2 ounces soft goat cheese, chilled
- 3 tablespoons sunflower oil or olive oil
- 1½ tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon smooth Dijon mustard
- 1½ teaspoons honey
- Sea salt and freshly ground pepper, to taste
- Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
- Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces.
- Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Quarter and thinly slice the radish (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add to the bowl.
- Coarsely chop the pecans and cranberries and add them to the bowl. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing.
- You can serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.