Kale. Salad. You know what’s happening here. 
I made spicy granola last week with the sole purpose of crunching handfuls of it on top of this salad. I hadn’t even made the salad yet- just dreamed about it and knew spicy granola was the way to go. If you’re planning to make this salad any time soon, now’s a great time to go make a batch of granola so it’s ready whenever you want the salad. Go ahead, I’ll be here singing Jeopardy! music to myself.
Are you back? Okay, good. While this salad does start with a mountain of shredded kale, don’t let that dissuade you from eating it. I happen to love the dark, bitter, earthy flavor of kale, but if you’re wary of it, relax. This salad is so full of flavors and textures that the kale is more of a vehicle for all the toppings, and isn’t remotely bland. Plus, it’s chock-full of nutrients to make your body feel great! 
Lets start from the bottom up:
Tuscan Kale is the tall, dark & handsome version of curly green kale. You might also see it labeled Dino Kale (as in DINOSAUR!) or Lacinato Kale (as in this is the sexiest, laciest kale you’ll ever lay your eyes on). You could really use any kale variety you want, including baby kale, but your salad will inevitably be less seductive. The choice is yours.
Cherries get pitted, halved, and sprinkled over the kale. This time of year the cherries are dark red, sweet, and juicy, meaning they are at their most nutritious. Their dark color means they are full of antioxidants, which help ease inflammation and keep your joints and muscles pain-free. They are also one of the few food sources of melatonin, which helps promote a healthy sleep pattern. So, load up on the cherries. Your kitchen/hands may be stained red for a while, but I’m happy to make up a different outlandish story for every person who asks why my hands are red.
Golden Beets become sunny sweet nuggets of vegetable goodness once roasted in a little olive oil, salt, and pepper. They offset the fresh cherries perfectly with their rich, earthy flavor. You could certainly use any beets available to you, but I love the color and mellow flavor of golden beets here. All beets are high in vitamins and minerals and help detoxify your liver; golden beets in particular are high in vitamin C, beta carotene, potassium, and lycopene.
Goat Cheese provides a creamy texture and slightly tangy flavor to the salad. I used a fresh goat cheese from the most beautiful Nubian goats at a local farm (seriously, google them- they’re gorgeous!), but a log of soft, store bought goat cheese is just fine. Even feta would be delicious, if you’re skeptical of goat cheese. Goat milk is also naturally lactose-free, and is full of calcium and protein.
Spicy Sunflower & Pumpkin Seed Granola gets sprinkled on top for the perfect amount of crunch. If you’ve already made a batch of this savory granola, you know how perfectly spicy-sweet it is. You’d also know how it’s loaded with more seeds than oats, making for a granola that’s almost like a seed brittle. The copious amounts of seeds fill this salad with extra protein, fiber, antioxidants, and minerals like phosphorus, magnesium, zinc, and iron.
Apple Cider Vinaigrette is the tangy, sweet dressing that ties everything together. Dijon mustard makes the vinaigrette creamy and ever so slightly spicy, while maple syrup and apple cider vinegar add a touch of sweetness and tang.
This salad has everything I want: a pile of crisp greens, fresh fruit, creamy cheese, roasted veggies, tangy dressing, and a crunchy topping.
Since kale is so hearty, you can even make this salad in advance and store it in the fridge for a few days. I’d recommend keeping all the ingredients separate so nothing gets too soft or wilted and tossing it all together when you’re ready to eat. My leftovers went into the fridge, dressing and all, and still tasted great up to 2 days later. The granola was no longer crunchy and the cherries were starting to soften ever so slightly from the dressing, but everything still tasted wonderful.
I’m thinking this kale salad is perfect way to kick of summer; it’s easy, refreshing, and packs well for any backyard or beach-side event you’re attending. If you try out this kale-licious salad, let me know! Leave a comment below or tag me #bakedgreens on Instagram so I can see where you’re enjoying your salad! Happy summer, friends!
Summer Kale Salad with Spicy Granola
Ingredients
Salad
- 1 bunch Tuscan Kale 15-20 large leaves, stems removed and thinly sliced
- 2-3 medium-sized golden beets diced, + 1 T olive oil and a pinch of salt and pepper
- 1 cup red cherries pitted and halved
- 4 ounces goat cheese
- 1/2 cup Spicy Sunflower & Pumpkin Seed Granola recipe linked above
Vinaigrette
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon maple syrup
- 2 Tablespoons olive oil
- 1/4 teaspoon each salt and pepper
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit. Place diced beets on a baking sheet with 1 T olive oil and a big pinch of salt and pepper. Bake for 15 minutes, or until tender. Remove from oven and let cool.
- 2. Make the vinaigrette: put all ingredients into a small bowl or glass measuring cup and whisk to combine. Alternately, put everything into a pint jar, put on the lid, and shake it.
- 3. While beets cook, prepare the rest of the salad. Put the sliced kale in the bottom of a big bowl. Top with pitted cherries. Break apart the goat cheese with your hands, and crumble it on top of the salad. Sprinkle on granola. Whenever beets have cooked and cooled to room temperature, add them on top of the salad as well.
- 4. Drizzle salad with the vinaigrette, and eat immediately. Leftovers will keep in the fridge for up to 2 days, but the granola will soften and the vinegar in the dressing eventually breaks down the cherries and kale. Mine was still flavorful after 2 days, but I would recommend assembling the salad without the granola or dressing if you'd like to make it in advance, then add granola and dressing when ready to eat.
Notes
Double the recipe if you're making this for a party.
Chomp.