Cherry Salad with Kale and Black Rice
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(9)
Ingredients
5 servings
- 2 cups lacinato kale, packed – chopped and de-stemmed
- 3 tablespoons extra virgin olive oil, divided
- 1/2 teaspoon salt, divided
- 2 tablespoons red wine vinegar
- 1 teaspoon maple syrup
- 1 teaspoon dijon mustard
- 1/4 teaspoon black pepper to taste
- 1 1/2 cups black rice, cooked (or use wild rice)
- 2 cups fresh cherries, pitted and cut in half
- 1/4 cup red onion, small dice
- 1/2 cup Italian parsley, chopped
- 1/2 cup fresh mint, chopped
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Preparation
Step 1
Place kale in a large bowl, and drizzle with 2 tablespoons olive oil and salt. Massage leaves with your hands for a few minutes, to tenderize the kale. (Baby kale takes less time.)
Step 2
Whisk together the remaining olive oil, red wine vinegar, maple syrup, dijon mustard, pepper and a 1/4 teaspoon salt.
Step 3
Add cooked black rice, red onion, parsley, mint, cherries and dressing, toss. This salad is really good the next day as well.
Step 4
Garnish with toasted hazelnuts and goat cheese just before serving.
Step 5
Save recipe for the next time?
