Full of flavor and nutrition, our Cherry Kale Salad with Balsamic Vinaigrette is a perfect side to any dish thanks to sweet red cherries, blueberries and pecans.
Try serving larger portions for a light and refreshing plant-based entrée.
All About Cherries:
NUTRITION Cherries are a sweet, summer treat and have no fat, saturated fat, sodium or cholesterol. They are a good source of vitamin C, potassium and antioxidants. A cup of cherries only contains 90 calories and provides 3 grams of fiber.
SELECTION Select firm cherries with the stems still attached. Avoid soft, shriveled or blemished cherries. There are two main varieties of cherries that are often available: sweet red cherries and Rainier cherries. Red cherries are typically a deep red color, whereas, Rainier cherries are often reddish-yellow and tend to be slightly softer than red cherries.
STORAGE Place cherries in a plastic bag in the refrigerator for up to 10 days. Try placing cherries in the refrigerator as quickly as possible after purchasing, as one hour at room temperature is equivalent to a day in the refrigerator. Avoid washing cherries prior to storage as the added moisture can cause cracking and decrease shelf life.
PREPARATION Just before eating or using in a recipe, rinse cherries under cool, running water. Cherries are often eaten raw, removing the stems and pits while eating. Cherries may also be pitted using a cherry pitter, or by slicing in half and removing the pit by hand.
WAYS TO EAT Cherries are delicious eaten fresh and in a variety of recipes. Try blending cherries into smoothies or sorbet. Add fresh cherries to salads, pilafs and salsas. Roast cherries to bring out added sweetness or simmer to make sweet sauces for beef, pork and even fish! And, of course, cherries are the perfect addition to many desserts, like pies, cakes, bars, crisps, brownies and barks.
Cherry Kale Salad with Balsamic Vinaigrette
- 6 cups kale leaves, massaged with sea salt
- 6 strips precooked turkey bacon, diced
- 1 cup cherries, halved (pits removed)
- ½ cup blueberries
- ½ cup crumbled feta cheese (omit for dairy free)
- ½ cup diced granny smith apple
- ¼ cup pecan pieces
- 1 Tbsp. Dijon mustard
- ½ Tbsp. honey
- ½ tsp. dried basil
- ¼ cup balsamic vinegar
- ⅓ cup olive oil
- Salt and pepper, to taste
- In a small bowl, add Dijon mustard, honey, basil, balsamic vinegar, olive oil, salt and pepper. Whisk until the oil and vinegar are no longer separated.
- In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples and pecan pieces.
- Serve dressing on the side or toss in at the last minute and serve.
Yield: 4 Servings
*Per Serving: Calories 370, Total Fat 29g (Saturated 6g, Trans 0g), Cholesterol 30mg, Sodium 460mg, Total Carbohydrate 20g (Dietary Fiber 3g, Sugars 14g), Protein 9g, Vitamin A 50%, Vitamin C 60%, Calcium 15%, Iron 6%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.