Kale Salad with Pine Nuts, Cranberries and Goat Cheese

Dino Kale from Farm Fresh

Dino Kale from Farm Fresh

By Laura

I get a box of fruits and vegetables delivered to my apartment twice a month through Farm Fresh to You. It is a great service and I love that it forces me to try cooking with new vegetables I might never buy at the grocery store. Plus, it is local and seasonal and blah blah blah.

I got a large bunch of kale last week, which I turned into a salad for an Oscar-viewing party. There are countless variations that would also be delicious, but the key (as Elissa taught me) when it comes to raw kale is to massage the leaves with a little bit of olive oil before adding the other elements.

Kale Salad

(adapted from Bon Appétit)


1 large bunch of kale (I used Tuscan/Dino kale but any type would work)

2 tablespoons olive oil, divided

1 tablespoon balsamic vinegar

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

2 tablespoons toasted pine nuts

2 tablespoons dried cranberries

4 ounces goat cheese (crumbled)

Strip kale leaves from thick stems and place in large bowl. Massage leaves with one tablespoon olive oil for about 3 minutes (the leaves will reduce in size considerably). Sprinkle with sea salt. Set aside.

In small bowl combine remaining olive oil, vinegars, honey and salt and pepper to taste. Toss dressing onto kale and add pine nuts, cranberries and goat cheese.

Serve immediately or refrigerate for up to two days. (kale holds up much better than lettuce when dressed!)

Almost final product (just add goat cheese)

Almost final product (just add goat cheese)