What goes great with grilled steak on a casual Saturday night? This baby kale salad with goat cheese and pepitas.
It is the ideal, vitamin packed salad to please the family after you’ve spent the day at the local fair, riding the “Scrambler” and the “Cobra” and eating cotton candy and buttered popcorn.
The secret ingredient here is the raisins, which adds a little sweetness to the salad. The not so secret ingredient that makes the salad oh so pretty is the thinly sliced radishes, my favorite vegetable this month. The light dressing of brown mustard, sherry vinegar, honey, olive oil and salt and pepper brings the flavors of the kale, radishes, goat cheese, pepitas and raisins together nicely.
If you can’t find baby kale, then you should get tuscan or black kale and make sure to remove the stems and chop it fairly well. But if you are lucky to find the baby kale variety, all you have to do is toss it in the salad bowl.
I recommend that you toast the pumpkin seeds in a little olive oil stove top until they start popping out of the frying pan. Pour them directly on top of the salad straight from the pan so that the olive infuses the kale.
Happy Mother’s Day!
- 6-7 oz baby kale
- ½ cup thinly sliced radishes
- ¼ cup goat cheese
- ⅛ cup raisins
- 1 tsp olive oil
- ¼ cup toasted pepitas (pumpkin seeds)
- ¼ cup olive oil
- 1 tsp brown mustard
- 1 tsp honey
- 1 tsp sherry vinegar
- ¼ tsp pepper
- ½ tsp sea salt
- Toss the first four salad ingredients to the bowl.
- Heat olive oil in small frying pan at medium high heat. Add pepitas to pan and toast for 3-4 minutes until pepitas begin to pop and brown. Add immediately from pan to the salad bowl.
- Whisk together dressing ingredients and toss salad