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Kale Salad

Kale Salad with Glazed Onions and Cheddar

Glazed onions, dried cherries, pine nuts, and kale make this salad bright and flavorful.

Recipe Source: 

Good Food for a Healthy Heart by The Editors of Good Housekeeping, ($24.95, Sterling Publishing Company, February 2015)


Prep Time: 

Kale Salad with Glazed Onions and Cheddar

Number of Servings: 

6 side-dish servings

  • 1 bunch curly kale (8 ounces), tough ribs and stems removed and discarded, leaves very thinly sliced
  • 1 Tbsp fresh lemon juice
  • 2 tsp extra-virgin olive oil
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 8 oz frozen pearl onions, thawed
  • 1 Tbsp margarine or butter
  • 2 Tbsp water
  • 2 tsp Worcestershire sauce
  • 1 tsp sugar
  • 1 Tbsp cider vinegar
  • 1/3 c dried tart cherries
  • 3 Tbsp pine nuts
  • 1 oz extra-sharp white Cheddar cheese, shredded (1/4 cup)
  1. In large bowl, toss kale with lemon juice, oil, salt, and pepper; set aside.
  2. In 12-inch skillet, combine pearl onions, margarine, 1 tablespoon water, Worcestershire sauce, and sugar. Cook over medium 8 to 10 minutes, until onions are tender and almost all liquid has evaporated, stirring occasionally.
  3. Add vinegar to skillet. Increase heat to medium-high. Cook 3 to 4 minute, until onions are browned, stirring frequently. Add remaining 1 tablespoon water. Cook 1 minute longer, swirling pan constantly. (Onions can be refrigerated, covered, up to overnight.) Transfer onions to bowl with kale.
  4. To kale, add cherries and pine nuts; toss vigorously to combine. Add Cheddar; toss. Transfer to serving platter.