Cherry Kale Salad with Almond Oat Granola
Published Jun 28, 2021
This post contains affiliate links. Please see our disclosure policy.
With cherries in the salad and cherries in the dressing, this kale salad is bursting with flavor! Plus, you’ll love the crunchy almond oat granola that ties it all together.
Cherry Kale Salad with Almond Oat Granola
Ingredients
For the cherry balsamic dressing:
- 1 cup (154 g) fresh cherries, pitted
- 1 teaspoon (5 mL) lemon juice
- ¼ cup (60 mL) avocado oil
- ¼ cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) agave or pure maple syrup
- Pinch of kosher or fine sea salt
For the almond oat sunflower seed granola:
- ½ cup (65 g) whole, raw almonds
- ½ cup (40 g) gluten-free oats
- ⅓ cup (42 g) sunflower seeds
- 1-2 teaspoons (5-10 mL) avocado oil (or other neutral-flavored oil)
- 3 tablespoons (37.5 g) organic cane sugar
For the kale salad:
- 3 bunches, (approximately 8-10 cups, 670 g) lacinato kale, washed and chopped
- 2 tablespoons (30 mL) avocado oil (or other neutral-flavored oil)
- 1 tablespoon (15 mL) lemon juice
- ¼ teaspoon (1.5 g) kosher or fine sea salt
- 1 cup (100 g) shredded red cabbage
- 1 cup (88 g) Brussels sprouts, shredded/finely chopped
- 1 cup (25 g) microgreens
- 1 cup (154 g) fresh cherries, pitted
Instructions
- First, make the dressing. In a small saucepan, sauté the cherries over medium heat until they become soft, about 5 minutes. Whisk in the remaining dressing ingredients and bring to a boil. Simmer for about 5-10 minutes. Transfer the dressing to a blender and blend until smooth. Place in the fridge to cool while you make the granola and salad.
- Next, make the granola. In a large bowl, add the almonds, oats, sunflower seeds, and avocado oil and toss to combine. Heat a large skillet over medium heat.
- Add the sugar to the skillet and melt the sugar. Once it starts to melt, immediately add the granola and coat the granola in the sugar. Allow the granola to cook for a few minutes, until the oats start to brown, then pour back into the bowl to cool.
- Add the kale to a large bowl and add avocado oil, lemon juice, and salt, and massage the kale with your hands until the leaves start to soften. Add the red cabbage, shredded/diced Brussels sprouts, and microgreens to the bowl and toss to combine.
- Right before serving, toss in the cherries and granola and serve with dressing on the side.
Notes
To travel with this salad, carry the salad in a large bowl with a lid, the dressing in a covered jar, and the cherries and granola in separate covered containers.
Nutrition
Calories: 430kcalCarbohydrates: 37gProtein: 8gFat: 30gSaturated Fat: 3gTrans Fat: 1gSodium: 131mgPotassium: 464mgFiber: 6gSugar: 23gVitamin A: 382IUVitamin C: 31mgCalcium: 86mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
