Photo: Anna Pelzer
Kale Salad with Cherries and Pecans
12 ingredients
5 min
4
openrecipes
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Estimated Nutrition (whole recipe, rough)
412
Calories
9g
Protein
25g
Fat
43g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Pecan | 1 half (4g) | 20 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FOR THE SALAD
- 1/2 cup pecans
- 8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
- 4 ounces radishes, sliced into paper-thin rounds
- 1/2 cup dried cherries
- 2 ounces soft goat cheese, chilled
- FOR THE DRESSING
- 3 tablespoons olive oil
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon smooth Dijon mustard
- 1 1/2 teaspoons honey
- salt and freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes