This gorgeous and oh-so-simple salad deserves a place on your Christmas table (and all year round too). Kale-phobes need not worry; my method of dressing and then massaging the leaves makes the kale beautifully tender and delicious. It works perfectly with sweet cranberries and creamy tangy goat cheese. The sliced almonds give a yummy crunch and I love that they feel slightly old fashioned.
INGREDIENTS
150–200 grams kale leaves
80 grams goat chèvre or goat feta
⅓ cup dried cranberries
⅓ cup sliced almonds
Dressing
juice of one lemon
3 tablespoons olive oil
1 generous teaspoon maple syrup, coconut sugar or honey
generous pinch sea salt & cracked black pepper
METHOD
Use a knife to separate kale leaves from the coarse stems. Cut leaves into bite size pieces.
Place all dressing ingredients in a jar and shake vigorously until well combined.
Pour half the dressing over the kale leaves and use your hands to firmly massage the leaves for approximately two minutes until they are soft, glossy and a darker shade of green. Add extra dressing to suit your taste.
Place dressed kale leaves on a salad platter. Crumble goats cheese over the top, follow by the cranberries and then the almonds. Top with a generous grind of cracked black pepper.
Leftover dressing will last a week in the fridge.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeBarbecued Flat-Iron Steak with White Cabbage and Kale Slaw
Article by Martin Bosley
RecipeWholewheat Fettuccine with Kale, Caramelised Onions and Goat's Cheese
Article by Amy Chaplin
RecipeSpring Detox Salad with Cauliflower 'Rice', Kale & Turmeric Toasted Seeds
Article by Kelly Gibney
RecipeRoast Potato, Smoked Fish and Asparagus Salad with Preserved Lemon Dressing
Article by Kelly Gibney
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!