Kale, cherry and goat cheese salad with apples and toasted almonds

Prep Time 15 mins
Total Time 15 mins

A colourful salad combining sweet, savoury and tart flavours with some crunch for good measure.

Yields 2-4


  • 1/3 cup sliced almonds
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • pinch (1/8 teaspoon) sea salt
  • 2 bunches kale, ribs and stems removed, roughly torn into small pieces
  • 2 cups (2 good handsful) fresh salad mix
  • 1/3 cup dried cherries, snipped in half with scissors
  • 1 small apple, cubed
  • 125g soft, fresh goat cheese, crumbled


  1. Heat a small skillet over medium heat.
  2. Add the sliced almonds and move around the pan constantly with a wooden spoon until the almonds start to brown a little around the edges (around 10 minutes). Make sure to keep an eye on these - they can burn very quickly.
  3. Remove almonds from heat and allow to cool.
  4. Whisk the oil, vinegar, mustard, garlic, honey and salt together (or shake in a jam jar).
  5. In a large bowl, toss the kale and salad leaves with the dressing. Let the salad sit for about 10 minutes, then re-toss with tongs.
  6. Add the cherries, apple and almonds and mix through the salad leaves.
  7. Add the goat cheese and gently mix through.
  8. Serve immediately.


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