Description
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
- 1/4 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)
- 1/2 cup whole, raw almonds
- 1/2 cup gluten-free oats
- 1/3 cup sunflower seeds
Bourbon Cherry Balsamic Dressing
- 1 cup cherries, pitted
- 1 teaspoon lemon juice
- 3 tablespoons bourbon
- 1/4 cup avocado oil
- 1/4 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
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Salads
- Cuisine: American
