Raw Kale Salad with Gouda, Pear, and Walnuts

Flavor aside, kale holds its own among fellow members of the Brassica family, including broccoli, brussels sprouts, and kohlrabi. The low-calorie green provides an excellent source of both vitamins A (as beta-carotene) and C, along with a decent amount of fiber. Kale also delivers vitamin B6, which helps maintain healthy nervous and immune systems, as well as iron and calcium.
Body+Soul, September Fall 2008
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4
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  • 1/2 cup walnuts, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces
  • 2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces
  • 6 chives, cut into 1-inch lengths
  • 1 Anjou pear, halved, cored, and very thinly sliced crosswise


  1. Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes.

  2. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine.

Cook's Note

Look for baby Russian kale for this salad. It's much more tender and flavorful than the other varieties.

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