Description
This refreshing cherry salad recipe features lacinato kale, black rice, fresh mint, toasted hazelnuts, and creamy goat cheese in a tangy red wine vinaigrette. It is vegan-adaptable.
Ingredients
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- 2 cups lacinato kale, packed - chopped and de-stemmed
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 2 tablespoons red wine vinegar
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoon black pepper to taste
- 1 1/2 cups cooked black rice, (or use wild rice)
- 2 cups fresh cherries, pitted and cut in half
- 1/4 cup red onion, small dice
- 1/2 cup Italian parsley, chopped
- 1/2 cup fresh mint, chopped
Garnish with toasted hazelnuts and goat cheese if desired.
Instructions
- Place kale in a large bowl, and drizzle with 2 tablespoons olive oil and salt. Massage leaves with your hands for a few minutes, to tenderize the kale. (Baby kale takes less time.)
- Whisk together the remaining olive oil, red wine vinegar, maple syrup, dijon mustard, pepper and a 1/4 teaspoon salt.
- Add cooked black rice, red onion, parsley, mint, cherries and dressing, toss. This salad is really good the next day as well.
- Garnish with toasted hazelnuts and goat cheese just before serving.
Notes
Dressing can be made ahead. Leftover salad is good the next day- or store without dressing for up to 4 days in an airtight container in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 313
- Sugar: 8.4 g
- Sodium: 156.8 mg
- Fat: 10.4 g
- Saturated Fat: 1.2 g
- Carbohydrates: 52.3 g
- Fiber: 2.9 g
- Protein: 5.9 g
- Cholesterol: 0 mg