Simple Kale Salad

  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 20m

Recipe courtesy of Seasonal Eats:  A Recipe Collection of Georgia Products by Georgia Academy of Nutrition and Dietetics


  • Salad:
  • 1 bunch Georgia kale (preferably Red Russian)
  • 1/2 cup carmelized Georgia pecan pieces (see recipe below)
  • 4 oz local goat cheese
  • 1/2 medium red onion, thinly sliced into rings
  • 4-6 radishes (preferably Easter Egg), washed, dried, and thinly sliced into discs
  • 1/4 cup organic Craisins


Step 1

Allow kale to soak in some water diluted with vinegar for about 10 minutes to remove any dirt or bugs. Rinse through a couple of times.

Step 2

Break off the leafy parts for the salad. (The stems can be used for soups or combined with other greens for cooking.)

Step 3

Dry the leaves using a salad spinner and place in large salad bowl.

Step 4

Over medium heat in a non-stick pan, gently roast the pecans and then add a tablespoon of brown sugar and a little water, stirring the pecans constantly to keep them from sticking together. Remove from heat and cool.

Step 5

Add onion rings and radishes to kale. Sprinkle the Craisins, carmelized pecans and goat cheese over salad.

Step 6

Toss with Honey Balsamic Vinaigrette.

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