Kale Salad with Goat Cheese

Kale Salad


In The Netherlands it’s common to eat kale in a stew and not too many people overhere know this vegetable can also be used in the kitchen in different kinds and numerous ways.

Did you know that kale is one of the healthiest vegetables on earth? This vegetable offers a rich variety of nutrients, all present in large quantities. Kale is a very popular vegetable in the United States, mainly because of its new status as a superfood, which is based on the huge high nutritional value and the various possibilities for chefs to demonstrate their culinary delights with. That’s why, nowadays, this vegetable is very hip, cool and trendy all over the world.

In Dutch, kale is called ‘boerenkool’ and apart from kale, in the US, it’s sometimes called borencole and this last word, as you may know, actually comes from the Dutch word boerenkool (I thought it was funny to mention this). During my travels through the US, I came accross this vegetable on just about every menu at restaurants, usually as salads, but also as for instance kale soup, fried kale or kale quiches, just to name a few. In fact, I ate kale quiche in my hotel in Albuquerque New Mexico for breakfast a few times.

Kale is an ideal vegetable to eat raw in a salad and once fresh kale is for sale, I always rush myself to the Farmer’s Market to buy kilos of it, because as far as I’m concerned, there’s a dish with kale in it on my table every day of the week.

This time I prepared ​​a kale salad as main dish with goat cheese, roasted pumpkin, raisins, a chili pepper and roasted almonds and added a vinaigrette to it. I did prepare this salad already some time ago and the last time I’ve eaten it happens to be in a restaurant in Boulder Utah during my recent holiday in the US. Both times I was convinced, that once fresh kale would be on sale again, I was going to prepare it again immediately. I simply can not get enough of it!


Recipe Kale Salad with Goat Cheese

Prep Time: 20 minutes

Serving Size: 4 persons

Recipe Kale Salad with Goat Cheese


  • 500 gr shredded curly kale
  • 200 gr roasted pumpkin (cut into bite sized pieces)
  • 100 gr goat cheese (cubed)
  • 125 gr roasted almonds (roughly chopped)
  • 75 gr raisins (soaked)
  • 1 red pepper (finely chopped)
  • Vinaigrette
  • 1½ shallot (minced)
  • 1½ tbsp Dijon mustard
  • 40 ml extra vergin olive oil
  • 20 ml red wine vinegar
  • juice of ½ lemon
  • salt and black pepper (to taste)


  1. Divide and pile the kale as a basis on four salad plates.
  2. Divide the pumpkin, almonds, raisins and red pepper on the kale.
  3. Finally divide the goat cheese over the salad.
  4. Vinaigrette
  5. Place the minced shallot in a mixing bowl.
  6. Add mustard, red wine vinegar and lemon juice and whisk gently for a moment.
  7. Add by whisking, drop by drop, the olive oil until the vinaigrette is beautifully smooth and add salt and/or pepper to taste.
  8. Divide the vinaigrette over the salads and serve immediately.

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