Kale and Strawberry Salad with Goat Cheese and Toasted Pecans

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I like to think of fruits and vegetables as best friends.  This is most definitely the case when the two are paired together in a delicious summer salad.

Somehow, salads have become synonymous with dieting, and that leads to the misconception that they are also boring.  But a good salad is anything but boring, offering with every mouthful a variety of tastes and textures.  I love this kale and strawberry salad for that reason; sweet summer strawberries, creamy goat cheese, crunchy pecans, the bite of an onion and tang of balsalmic all work in harmony against the backdrop of hearty kale.

Kale and Strawberry Salad with Goat Cheese and Toasted Pecans

serves 2


  • 1/2 bunch green kale, ribs removed and leaves chopped
  • 1/2 cup strawberries, sliced
  • 1/4 large red onion, sliced
  • 1/4 cup pecans
  • goat cheese for crumbling
  • 1 tsp. butter
  • juice of 1/2 orange
  • 1 tsp. salt, pepper to taste
  • 1 tbs. ground mustard
  • 2 tbs. balsalmic vinegar
  • 3 tbs. olive oil or roasted walnut oil
  • 1/4 tsp. ground ginger





Melt butter in saucepan and bring to medium heat, adding pecans and tossing.  Toast for 5-7 minutes, being careful not to burn.  Remove and set aside.  In a mixing bowl combine orange juice, vinegar, mustard, oil, salt, pepper, and ginger, whisking to combine.  Add chopped kale leaves and use your hands to massage into dressing (this will help to soften the leaves).  Add strawberries and onions and toss to coat.  Plate salad, sprinkle with chopped pecans and crumbled goat cheese.  Delight in how delicious healthy can be 🙂






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