Description
A refreshing and vibrant Mixed Berry Kale Salad featuring tender kale massaged to perfection, fresh seasonal berries, creamy goat cheese, and crunchy maple candied pecans, all tossed in a tangy lemon poppy seed dressing. This colorful salad is light, nutritious, and perfect for serving at dinner or a casual gathering.
Ingredients
For the Maple Candied Pecans:
- 1 cup raw pecans
- ¼ cup pure maple syrup
- ¼ tsp salt
For the Lemon Poppy Seed Dressing:
- ½ cup fresh lemon juice
- 2 Tbsp honey
- 2 tsp olive oil (preferably extra light)
- 1 tsp poppy seeds
For the Kale Salad:
- 1 bunch of kale, leaves cut off stems and chopped
- 1 cup strawberries, halved or quartered
- 1 cup blackberries
- ½ cup blueberries
- ¼ cup plain goat cheese, crumbled
Instructions
- Make the Candied Pecans: In a pot over medium heat, combine raw pecans, maple syrup, and salt. Bring the mixture to a boil, then reduce the heat to medium-low to let it simmer for 20-25 minutes. Stir occasionally to prevent burning. Watch for three phases: initially, the syrup is very liquid; then it thickens; finally, it evaporates and crystallizes, coating the pecans. Once crystallized, spread the pecans on parchment-lined tray to cool completely. Store in an airtight container for up to one week.
- Prepare the Lemon Poppy Seed Dressing: Whisk together fresh lemon juice, honey, olive oil, and poppy seeds in a bowl or jar. Refrigerate the dressing until ready to use.
- Massage the Kale: Place chopped kale leaves in a large bowl. Drizzle with 1 teaspoon of olive oil and juice from half a lemon. Using your hands, massage the kale for at least 5 minutes until it softens, brightens in color, and reduces slightly in volume.
- Assemble the Salad: To the massaged kale, add strawberries, blackberries, blueberries, and crumbled goat cheese. Toss gently with your desired amount of lemon poppy seed dressing.
- Serve: Top the salad with the cooled candied pecans right before serving to maintain their crunch and enjoy this fresh, flavorful dish.
Notes
- Massaging kale is key to soften its fibrous texture and reduce bitterness.
- Keep an eye on the candied pecans during simmering to avoid burning the maple syrup.
- Dressing can be made ahead and stored in the fridge for up to 3 days.
- The salad is best enjoyed immediately after assembling to keep the pecans crisp.
- For a vegan version, substitute honey with pure maple syrup and use vegan cheese or omit goat cheese.
