Food & Drink

RECIPE: Warm Kale Salad with Apples, Cranberries, Mushrooms, Pecans, and Goat Cheese

by Powell Bernhardt


There is nothing worse than eating a heavy meal on a hot summer day.  If you are like me, you prefer to eat lighter meals during this time of year to keep an extra pep in your step.  Here is a quick recipe that is easy on the waist but big on the taste.



•  6 cups of kale (I used organic tuscan kale)

•  1 cup of mushrooms (I used wild mushrooms)

•  1/2 cup of pecans

•  1/2 apple thinly sliced (I used a local organic gala apple)

•  1/2 cup of onion, diced

•  1/4 cup of dried cranberries

•  2 tablespoons of balsamic vinegar

•  1 tablespoon of extra-virgin olive oil

•  1 teaspoon of minced garlic

•  herbed goat cheese

•  salt

•  pepper



•  In a large skillet over medium heat, sauté onions and mushrooms with extra-virgin olive oil for several minutes until the onions are translucent and the mushrooms are browned.

•  Next, add the kale, balsamic vinegar, garlic along with a pinch of salt and pepper.  Mix the kale and other ingredients with a wooden spoon to ensure even cooking.  Once the kale turns a deep green but has not wilted, mix in the cranberries, pecans, and apples for 30 seconds then remove from heat.

•  Transfer to bowl and top with herb goat cheese.  Season with salt and pepper to taste


Output: 2 Servings


You can also add a cup of farro to the warm kale salad to increase your grain intake or sub the kale with spinach.


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