Strawberry Kale Salad with Nutty Granola Croutons
Total Time
45 minutes
Prep Time
25 mins
Cook Time
20 mins
Rating
4.8 out of 5 stars
(22)
Ingredients
2-4 salads
- 8 ounces Tuscan kale or regular curly kale (one medium bunch)
- ½ pound strawberries, hulled and sliced
- 4 to 5 medium radishes, sliced thin and roughly chopped
- 2 ounces chilled goat cheese (or about ⅓ cup goat cheese crumbles)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice (about 1 small lemon)
- 1 tablespoon smooth Dijon mustard
- 1 ½ teaspoons honey
- Sea salt and freshly ground pepper, to taste
- 1 cup old-fashioned oats
- ½ cup raw shelled pistachios (or walnuts or pecans)
- ½ cup whole almonds
- ½ cup raw sunflower seeds
- ¼ cup raw sesame seeds
- 1 tablespoon fennel seeds
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon cayenne pepper
- 1 large egg white, beaten (optional, see note for vegans)
- ¼ cup olive oil
- 1 tablespoon honey or agave nectar
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Preparation
Chef’s notes
Massaging the kale helps make the leaves more palatable, flavorful and fragrant.
Conventionally grown strawberries and greens, like kale, tend to be high in pesticides, so it’s best to buy organic berries and greens.
Add diced avocado instead of goat cheese for a vegan version. Use agave nectar or maple syrup in place of the honey. Skip the egg white in the granola, but keep an eye on the granola near the end of baking. It might be done a couple minutes early.
Be sure to use certified gluten-free oats for a gluten-free version.
This salad keeps well, refrigerated and covered, for a day or so. Store the granola in an air-tight freezer bag in the freezer. It’ll keep well for a couple of months. It’s good on salads, with fruit, as a snack, on yogurt, etc.