Kale Salad with Goat Cheese
Why This Salad Is A Winner
Alright, so I have to confess something right off the bat—I wasn’t always a fan of kale. I mean, really, who likes chewing on what feels like a piece of leafy cardboard? But then, one day, while staring into my fridge with a look of despair (you know, the ‘there’s nothing to eat’ look), I threw together this kale salad with goat cheese, and it was like discovering a hidden gem. My family goes crazy for this because it’s not just healthy but also super tasty. Plus, the goat cheese! Who can resist that creamy goodness?
What You’ll Need (Substitutes Allowed!)
- Kale – about one big bunch or a bag, washed (or spinach when I’m feeling lazy)
- 4 oz of goat cheese (sometimes I swap in feta if I can’t find goat cheese)
- 1/4 cup olive oil (my grandma swore by cold-pressed but any will do)
- 2 tbsp lemon juice – fresh is best but bottled in a pinch
- 1/3 cup toasted walnuts (or pecans if you prefer)
- Salt and pepper to taste
Let’s Make This Salad
- Start by massaging your kale – and yes, it feels weird, but trust me, it makes all the difference. Give it a nice rub with a sprinkle of salt until it turns a deeper green.
- Whisk together the olive oil and lemon juice. This is where I usually sneak a taste because why not? It wakes up the taste buds.
- Toss the massaged kale with your dressing. Don’t worry if it looks a bit weird at this stage – it always does!
- Now crumble in that delicious goat cheese. Be generous—or not, it’s up to you.
- Sprinkle with toasted walnuts and give it one more gentle toss.
- Season with salt and pepper. Actually, I find it works better if you taste and adjust as you go.
Notes from My Kitchen Experiments
I discovered that if you let the salad sit for about 10 minutes before serving, the flavors meld together beautifully. Also, don’t skip the massaging step—it really transforms the kale from chewy to tender.
Mixing It Up
Once, just to shake things up a bit, I added some dried cranberries. Loved it. But, when I tried adding tomatoes, it got a bit too soggy for my liking. Stick with the nuts and cheese for the win!
Gear You Might Need
A big salad bowl is handy, but if you’re like me and don’t feel like washing extra dishes, use a large mixing bowl. And if you don’t have a whisk, a fork does the trick just fine!
Keeping It Fresh
This salad keeps for a couple of days in the fridge, although, in my house, it never lasts more than a day! Just store it in an airtight container.
Serving Suggestions
I think this goes perfectly alongside grilled chicken or as a side with your favorite soup. My family has been known to eat it all by itself, especially when we’re trying to be good (or at least pretend to be).
Lessons Learned the Hard Way
I once tried rushing the massaging step and regretted it because my kale salad turned out a bit too crunchy. So give it a bit of love—you won’t regret it!
FAQs
- Can I make this ahead of time? Yes, you can! Just keep it in the fridge and hold off on adding the nuts until you’re ready to serve.
- What if I don’t like goat cheese? Well, my friend, feta or even ricotta can be good substitutes!
- Is massaging the kale really necessary? I’d say yes, unless you enjoy a jaw workout. It softens the leaves and makes them more palatable.
Enjoy making this kale salad, and feel free to make it your own. After all, the best recipes are the ones that evolve with us!
