Baby Kale & Goat Cheese Salad
with Dried Cherries & Spicy Maple Nuts
Details
Baby kale is tossed in a rich tahini dressing, then topped with creamy goat cheese, tart dried cherries, and crunchy nuts toasted with a sweet and spicy duo of maple syrup and crushed red pepper flakes.
Ingredients
3 oz
Baby Kale
1 oz
Goat Cheese
1 ½ tbsp
Dried Tart Cherries
1 oz
Pickled Peppadew Peppers
¼ cup
Roasted Walnuts
¼ cup
Roasted Pecans
2 tbsp
Tahini
1 tbsp
Maple Syrup
2 tsp
Honey
2 tbsp
Vegetarian Worcestershire Sauce
1 tbsp
Sherry Vinegar
¼ tsp
Crushed Red Pepper Flakes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the dressing
Wash and dry the fresh produce. 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.
step 2
Finish & serve your dish
In a small pot, combine the walnuts, pecans, maple syrup, and as much of the red pepper flakes 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 dressing, add the kale, 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!
Ingredients
3 oz
Baby Kale
1 oz
Goat Cheese
1 ½ tbsp
Dried Tart Cherries
1 oz
Pickled Peppadew Peppers
¼ cup
Roasted Walnuts
¼ cup
Roasted Pecans
2 tbsp
Tahini
1 tbsp
Maple Syrup
2 tsp
Honey
2 tbsp
Vegetarian Worcestershire Sauce
1 tbsp
Sherry Vinegar
¼ tsp
Crushed Red Pepper Flakes
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the dressing
Wash and dry the fresh produce. 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.
step 2
Finish & serve your dish
In a small pot, combine the walnuts, pecans, maple syrup, and as much of the red pepper flakes 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 dressing, add the kale, 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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