Kale & Goat Cheese Salad with Dried Cherries & Spicy Maple Nuts

Kale & Goat Cheese Salad

with Dried Cherries & Spicy Maple Nuts

20 MIN
$18.99 2 Servings
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From the Test Kitchen

This salad is packed with exciting flavors and textures from hearty kale marinated in a rich tahini dressing, creamy goat cheese, tart dried cherries, and crunchy nuts toasted with a sweet and spicy duo of maple syrup and Calabrian chile paste.
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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Nutrition Label
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fresh
ingredients
Kale & Goat Cheese Salad with Dried Cherries & Spicy Maple Nuts
Title
  • 6 oz Kale
  • 1 oz Goat Cheese
  • 1½ Tbsps Dried Tart Cherries
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Roasted Walnuts
  • ¼ cup Roasted Pecans
  • 2 Tbsps Tahini
  • 2 Tbsps Maple Syrup
  • 1½ tsps Calabrian Chile Paste
  • 2 tsps Honey
  • 1 Tbsp White Balsamic Vinegar
  • 2 Tbsps Vegetarian Worcestershire Sauce
step-by-step
instructions
1 Prepare the ingredients & marinate the kale

Wash and dry the kale; separate the leaves from the stems. Discard the stems, then roughly chop the leaves. Roughly chop the peppers. In a large bowl, whisk together the tahini, worcestershire sauce, honey, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Finish & serve your dish

In a small pot, combine the walnuts, pecans, maple syrup, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the nuts are thoroughly coated. Transfer to a plate. Let cool at least 2 minutes. To the bowl of marinated kale, add the goat cheese (crumbling before adding), chopped peppers, and cherries; season with salt and pepper. Toss to combine. Serve the salad topped with the spicy maple nuts. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & marinate the kale

Wash and dry the kale; separate the leaves from the stems. Discard the stems, then roughly chop the leaves. Roughly chop the peppers. In a large bowl, whisk together the tahini, worcestershire sauce, honey, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the chopped kale; using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Finish & serve your dish

In a small pot, combine the walnuts, pecans, maple syrup, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook on medium, stirring occasionally, 2 to 3 minutes, or until the nuts are thoroughly coated. Transfer to a plate. Let cool at least 2 minutes. To the bowl of marinated kale, add the goat cheese (crumbling before adding), chopped peppers, and cherries; season with salt and pepper. Toss to combine. Serve the salad topped with the spicy maple nuts. Enjoy!

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