Kale and Cherry Salad



  • 2 Cups of fresh sweet cherries, pitted, stemmed and sliced
  • Half of a lemon, squeezed
  • 4 cups of fresh kale
  • 3 tbsp of shelled pistachios
  • 3 tbsp of shaved Pecorino Romano cheese, or similar
  • 1 tbsp of coconut oil
  • 1/2 Cup of Red Quinoa
  • 1/2 Cup of Israeli Couscous
  • Drizzle of balsamic vinegar to taste

Pan-fried kale gives this unique cherry and grain salad terrific texture and a nutritional boost.

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  • Yield
    2 servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
  • In Category
    Lunch, Dinner
  • Level


  1. Add the coconut oil to a hot cast iron or skillet pan and toss in the kale. Allow the kale to cook for a moment before adding the lemon juice.
  2. Stir occasionally and then remove once the kale starts to blacken on the tips and turns a vibrant dark green.
  3. While the kale is cooking, cook the Couscous and Quinoa according the directions on the packet then allow them to cool to room temperature before blending with the cooked kale.
  4. Toss in the cherries, nuts and cheese, then drizzle with Balsamic vinegar.

Nutritional Information

Per Serving

  • Calories: 317
  • Fat Content: 5.9g
  • Cholesterol Content: 15mg
  • Sodium Content: 175mg
  • Carbohydrate Content: 51.7g
  • Sugar Content: 13.7g
  • Protein Content: 13g