Ingredients

The following ingredients have 4 Servings
  • 2 medium bunches destemmed dinosaur/lacinato kale (finely chopped (about 8 cups))
  • 1 cup red cabbage (finely chopped)
  • 1 cup brussels sprouts (finely chopped or grated)
  • 1 cup sharp white cheddar cheese (grated)
  • 3/4 cup pine nuts
  • 3/4 cup dried cherries (chopped)
  • 1/3 cup lemon juice (freshly squeezed)
  • 1/3 cup olive oil
  • 1 Tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instruction

  • Remove the stems from the kale and finely chop.  Finely chop the red cabbage and brussels sprouts.  Coarsely chop the dried cherries.  Toast the pine nuts in a pan over low heat for a few minutes until golden brown, being careful not to burn. 
  • In a large salad bowl, combine the chopped kale, cabbage, brussels sprouts, white cheddar cheese, pine nuts and dried cherries.
  • In a jar with a tight fitting lid, combine the ingredients for the dressing, then shake well.  Pour the dressing over the salad ingredients and toss to coat.