Raw kale, chopped strawberries and radishes, and crumbled goat cheese tossed in a tangy lemon dressing. Top that with savory, nutty granola “crouton” clusters for a hearty and healthy meal in a bowl. The recipe below yields enough salad for two full-sized portions or four side salads, and plenty of leftover granola croutons for future salads.
Recipe adapted from Deb’s kale salad and Bon Appetit’s savory granola.
Massaged kale. What. Massaging the kale helps make the leaves more palatable, flavorful and fragrant. Don’t worry, you won’t hurt the kale in the process. :)
Why buy organic Conventionally grown strawberries and greens, like kale, tend to be high in pesticides, so it’s best to buy organic berries and greens.
Make it vegan: Add diced avocado instead of goat cheese. 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.
Make it gluten free: Be sure to use certified gluten-free oats.
Storage suggestions: 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.
Recommended equipment: My Oxo salad spinner helps get all of the water off greens. Watery greens repel salad dressing, which makes for a not-so-great salad.
If you love this recipe: You’ll also love Deb’s kale salad with apples and pecans, my kale, clementine and feta salad, Asian chopped kale salad, spinach, strawberry and quinoa salad and honey almond granola. Also check out How Sweet Eats’ avocado citrus crunch salad with oat croutons.
Recipe from Cookie and Kate: https://cookieandkate.com/strawberry-kale-salad-with-nutty-granola-croutons/