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Northwest Kale Salad with Goat Cheese and Hazelnuts

  • Author: by Mary
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 4-6 1x


Units Scale
  • 2/3 cup hazelnuts, halved
  • 1 large bunch of kale (6-8 cups torn leaves, stems removed)
  • 1/3 cup olive oil
  • 1 large (fist-sized) beet, uncooked
  • 2 large carrots
  • 1/3 cup hemp hearts
  • 2/3 cup dried sour cherries
  • 1 Tbsp plain yogurt
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp fresh lemon juice
  • 4 oz chevre, crumbled


  1. Preheat the oven to 350 F. Spread the hazelnuts in a single layer and bake for 7-9 minutes, or until fragrant. Don't burn them! Remove from the oven, and set aside.
  2. Cut the kale into small pieces (smaller than dimes). In a large bowl, combine the kale with 1 tsp of the olive oil. Using both hands, reach into the bowl and squeeze/massage the kale. Work with it for about 2 minutes, or until it has noticeably softened in your hands.
  3. Grate the beet and both carrots with the large setting on a box grater. Toss, along with the hemp hearts and cherries, into the kale.
  4. Combine the remaining olive oil with the yogurt, apple cider vinegar, and lemon juice. Toss with the salad, then top the salad with the hazelnuts and goat cheese.
  5. This salad can be made a few hours head of time, and stored in the fridge.