May is National Salad Month and Coryanne from our Kitchen Council is helping us celebrate the season of salads with a delicious kale, quinoa, couscous, and cherry salad. Cherries are in-season now from Stemilt, and will be through the month of July.
Admittedly I am late to the kale bandwagon, I had even thought that I might have missed it, but alas, kale is still a trending topic and finally I have a recipe that allows me to enjoy it with gusto and join the party. I’ve found that a dabble-do you of coconut oil in a hot cast iron skillet offers a beautifully charred taste to kale that pairs so beautifully with fresh cherries. The combination leaves you craving it even after the first bite. Blended with savory grains, hard cheese, pistachios and a drizzle of balsamic vinegar, it is quite possibly the best salad I have had in years.
To save time in the kitchen, I will make a batch of mixed grains and store them in the fridge, allowing me to whip this salad up in less than 5 minutes, but if you start from scratch, you could be cooking for up to 40 minutes, so take care not to eat all the cherries before you are done cooking.