Kale Salad with Stone Fruit and Pecans


  • 8 oz. kale, rinsed and patted dry

  • 3 Tbs. olive oil

  • 2 Tbs. white wine vinegar or white balsamic vinegar

  • 2 tsp. honey

  • ½ tsp. Dijon mustard

  • salt and freshly ground pepper, to taste

  • 4 oz. radishes, rinsed, trimmed, and sliced very thinly (optional)

  • 1-2 sliced peaches, nectarines, or plums, OR ½ c. cherries, pitted and halved*

  • ½ c. pecans, lightly toasted and chopped

  • 2 oz. crumbled goat cheese (optional)



Remove the large stems from the kale leaves, either by tearing them or by cutting them out using a knife; discard.  Cut or tear the leaves into bite-sized pieces.  In a small bowl, whisk together the olive oil, vinegar, honey, and mustard.  Pour the dressing over the kale and toss to coat.  Continue to mix until the kale begins to soften a bit (using tongs for this works well).  Add salt and freshly ground pepper, to taste.  Stir in the sliced radishes and fruit, then sprinkle with pecans and goat cheese (if using).

*Note: Apples would also be delicious in this salad!

Recipe adapted from: http://steamykitchen.com/24357-kale-salad-with-cherries-and-pecan-recipe.html