I’ve been revisiting Smitten Kitchen’s first cookbook, exploring recipes I initially skipped during the cookbook of the month series featuring it.
Among the recent discoveries is this gem: a simple Kale Salad with Cherries & Pecans!
In a playful nod to ’90s bistro salads (when goat cheese and dried fruit combinations reigned supreme), Deb tops ribbons of lacinato kale (also known as Tuscan or dinosaur kale for its deep blue-green, bumpy leaves) with toasted pecans, creamy goat cheese, crisp radishes, and sweet dried cranberries.
A bright honey-Dijon vinaigrette brings everything together.
It’s an effortless yet satisfying combination that feels perfectly seasonal – balancing hearty greens with rich nuts, tangy cheese, and sweet-tart fruit.
Book: Smitten Kitchen Cookbook, page 62
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: soft goat cheese
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
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