Kale Salad with Grilled Red Onion, Cashews & Goat Cheese


Earthy, leafy, greens. Some people love it, and some people hate it. Personally I enjoy my kale in chip form, or blended into a power juice. Over the past few years kale has become somewhat trendy – in fact it’s hard to go to a restaurant and not come across it on the menu.

Why? Well, for one it’s new and different. People like going out to try foods that they wouldn’t buy at the store or make at home. The food industry has always been this way. 5 years ago I had no idea what quinoa was. Every time I make my Mom guacamole she says “you know, we never had avocados when I was young.” No doubt they existed, but they just weren’t mainstream enough to make it into her local market.

So back to kale – the trendiest green since Popeye vouched for spinach. I’ve never been a huge fan of kale based salads in particular. But after learning about the countless health benefits of kale, Katie and I decided that it would become a part of our regular diet. Seriously, kale is a nutritional powerhouse. Not only is is low in calories, but it ranks extremely high in fibre, iron, calcium, vitamin A, C and K, is filled with antioxidants and is great for cardiovascular support.

You know, all those things you are told you need but never get. Kale is your answer folks. And let me tell you something, I’ve got a salad here that will make eating kale a complete joy.

Kale Salad with Grilled Red Onion, Cashews & Goat Cheese.

Kale Salad with Grilled Red Onion, Cashews & Goat Cheese
2 cups kale, torn and washed
1/2 medium red onion, thinly sliced into rings

1/4 cup cashews, halved
1/4 goat cheese, crumbled

Honey Lemon Dressing
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp honey
Pinch of sea salt and cracked pepper

The key to this dish is the diverse mix of textures and flavours. Hearty kale, sharp red onion, crunchy cashews, soft goat cheese and a sweet dressing. It’s a perfect match.

Begin by heating a non-stick frying pan over medium heat. When warm, grill the red onion one side at a time until golden brown and soft.

In a small bowl, whisk together the dressing ingredients.

In a large salad bowl, toss the kale, grilled red onion and dressing together thoroughly. Serve salad on a plate or in a shallow bowl and garnish with cashews and goat cheese.


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