Kale Salad

My sister was visiting from Georgia and I took her out for lunch at one of my favorite restaurants in Iowa City, The Motley Cow.   I had this dish for lunch, their dish had oil and cheese, so I ordered it without.  I created this the following day and it is one of my new favorite salads.  The taste is delicious and only a few ingredients.


1 bunch of kale
½ cup dried cherries
½ cup toasted walnuts
1 small clove garlic
3 scallions, chopped

3 T. sherry Cooking Wine
2 T. Dijon mustard
1 T. honey
3 T. water
Salt & pepper to taste


Toast walnuts first.  Heat oven to 400 degrees.  Cover a baking sheet with parchment paper and spread walnuts out on dish.  Bake for 5 to 7 minutes.  Remove immediately from pan and place in small dish, otherwise they will continue to cook.  Set aside.

Plump cherries while walnuts are cooking.  Boil a small amount of water.  Pour boiling water over cherries, just enough water so all the cherries are in water.  After 5 minutes drain water and set cherries aside.

Make dressing by combining all ingredients and whisk together.

Rinse kale and place in non stick skillet.  Cover with lid and cook on medium high heat for 5 to 7 minutes.  Kale should look bright green and slightly wilted.  Don’t over cook the kale.  Remove from skillet and place in colander.  Splash with a bit of cool water.  Add one minced clove of garlic and lightly toss.

Assemble salad, place ½ of the kale on a plate, sprinkle with ½ of the cherries, scallions and walnuts.  Drizzle dressing on top of salad and serve.

This will serve two nice size portions.