Kale Salad with Cherry Shallot Vinaigrette
Summer / Fall / Spring / Coconut Oil / Dairy Free / Gluten Free / LouAna / Sauté / Side Dish / Vegan /
With a bit of heat and coconut oil, kale softens and becomes the perfect green for a hearty salad. Sour cherries and caramelized shallots add a soft sweetness to balance the vinegar. Serve alongside steak or chicken for a comforting dinner.
PREP, COOK, TOTAL TIME
Prep time: 10 minutes
Cook time: 6 to 8 minutes
Total time: 20 minutes
1/4 cup LouAna® 100% Pure Coconut Oil
1 large shallot, cut into thin rings
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bunch kale, stems removed and roughly chopped
1/2 cup dried cherries
1/2 cup chopped walnuts, toasted
Place kale, cherries and walnuts in a large bowl.
In a medium skillet over medium heat, sauté shallot in coconut oil until golden brown, about 6 to 8 minutes. Turn off heat and whisk in Dijon mustard, red wine vinegar, kosher salt and freshly ground pepper. Pour dressing over kale and using your hands, toss well to combine and coat leaves with the dressing.
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Kale Salad Recipe photo credit: LouAna
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