Bourbon Cherry Kale Salad with Almond Oat Granola
Last Updated on July 12, 2024
A delicious savory salad that combines kale, red cabbage, brussels sprouts, and fresh sweet cherries tossed in a bourbon cherry balsamic dressing. Then we’ll add a simple almond, oat, sunflower seed granola for a little crunch and the perfect finish to this Bourbon Cherry Kale Salad!
This is a post sponsored by The Northwest Cherry Growers. The text and opinions are all mine.
Who’s excited that it’s cherry season?!! I know that I am! This Bourbon Cherry Kale Salad with Almond Oat Granola might be my favorite salad that I’ve ever made. Yup. Ever. I am SO excited to share this recipe with you today. BUT before we dive into this salad, I want to take a minute to ask you how you’re doing. Are you doing ok? I know things are a bit chaotic and life, is well… different right now.
It’s hard. I just want you to know that I’m thinking of you. I hear you and I empathize with you. I keep reminding myself that this too, shall pass. It may seem like things will never go back to “normal” but my friends, it will. One thing that I’ve noticed I’ve been finding comfort in during this time in quarantine is baking. Lots of desserts, and quite honestly, although it has been delicious, I think my body is just craving a big ol’ salad.
I find if I eat too much sugar I get sugar fatigued, so I just needed to hit the reset button and I find that fresh produce is always the answer. Good, healthy food not only offers me a sense of serenity, but also gives me a sense of well-being, aiding in both my physical and mental health.
Now, that doesn’t mean I’m not indulging in any sweets at all, because this gal has got a sweet tooth for sure! So today we’re appeasing our sugar-loving selves with nature’s candy, cherries! Because they are sweet, but not too sweet. This Bourbon Cherry Kale Salad could not be more perfect for what my body is telling me it needs right now. And no, it’s not the bourbon, lol.
We’ll actually be simmering our cherries in the bourbon for the most delectable bourbon cherry balsamic dressing. I love using bourbon in my recipes as it provides such a deeper, rich flavor- like in my Kale and Baby Portabella Grilled Cheese with Bourbon Pear Jam or my Maple Sriracha Cauliflower recipes!
When I was deciding what to make with my Northwest Cherries, of course my mind immediately jumped to dessert. But it was just time. Time for a salad. In fact, I made two dessert recipes with my Northwest Cherries prior to making the decision that this salad is what I thought you would also enjoy the most.
I love adding fruit to my savory salad recipes so much. It also allows the cherries to shine more, and we all know that cherries deserve the spotlight. Ok, so are you ready to dive in? You with me?!
In this Bourbon Cherry Kale Salad with Almond Oat Granola I’ve combined lacinato kale, Northwest Cherries, shredded brussels sprouts, purple cabbage, and microgreens, then tossed in a simple, savory almond oat sunflower seed granola and finished the salad with a homemade bourbon cherry balsamic dressing. Are you drooling? Because I am… again. Did I mention this was my favorite salad of all time?! 😉
This salad has just the right amount of sweetness to boost that serotonin, but also makes you just feel good eating it. And there’s something so satisfying about pitting the cherries… kind of a stress reliever I guess. A bit tedious, but it goes fast and it’s SO WORTH IT!
My advice? Look for Northwest Cherries at your local grocery store, make my new favorite salad, and be sure to leave a comment below. I’d also love a tag on Instagram or Facebook @HealthyLittleVittles #healthylittlevittles. Sending you lots of well wishes and so many hugs my friends!
Bourbon Cherry Kale Salad with Almond Oat Granola
A delicious savory salad that combines kale, red cabbage, brussels sprouts, and fresh sweet cherries tossed in a bourbon cherry balsamic dressing. Then we'll add a simple almond, oat, sunflower seed granola for a little crunch and the perfect finish to this Bourbon Cherry Kale Salad.
Ingredients
Kale Salad
- 3 bunches lacinato kale, washed and chopped
- 2 tablespoons avocado oil (or other neutral-flavored oil)
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 cups fresh cherries, pitted (1 cup for the salad, 1 cup for the dressing)
- 1 cup brussels sprouts, shredded/finely chopped
- 1 cup shredded red cabbage
- 1 cup microgreens
Almond Oat Sunflower Seed Granola
- 3 tablespoons organic cane sugar
- 1-2 teaspoons avocado oil (or other neutral-flavored oil)
- ½ cup whole, raw almonds
- ½ cup gluten-free oats
- ⅓ cup sunflower seeds
Bourbon Cherry Balsamic Dressing
- 1 cup cherries, pitted
- 1 teaspoon lemon juice
- 3 tablespoons bourbon
- ¼ cup avocado oil
- ¼ cup balsamic vinegar
- 2 tablespoons agave/maple syrup
- pinch salt
Instructions
Start by pitting the cherries. I use a cherry pitting tool to make it easier.
Make the dressing. In a small saucepan, saute the cherries over medium heat until they become soft, about 5 minutes.
Next, whisk in all the other ingredients and bring to a boil. Then simmer for about 5-10 more minutes.
Transfer the dressing to a blender and blend until smooth. Place in the fridge to cool while you make the granola and salad.
Heat a large skillet over medium heat.
In a large bowl, add the almonds, oats, sunflower seeds, and avocado oil and toss to combine to make the granola.
Add the 3 tablespoons of sugar to the skillet to melt it. Once it starts to melt, immediately add the granola and coat the granola in the sugar. Allow the granola to cook for a few minutes until the oats start to brown, then place the granola back into the bowl to cool.
Add the washed, chopped kale to a large bowl and add 2 tablespoons avocado oil, 1 tablespoon lemon juice, and 1/4 teaspoon salt and massage the kale with your hands until the leaves start to soften.
Add the red cabbage, shredded/diced brussels sprouts, and microgreens to the bowl and toss to combine.
Right before serving, toss in the cherries and granola and serve with dressing on the side.
Notes
** Sponsored by Northwest Cherry Growers
The Healthy Little Vittles blog provides general information and discussions about health, health foods, nutritional content and value, and related subjects from time to time. Read the health disclaimer for more information.
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About the author
Gina Fontana
Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
