Cherry Kale Entrée Salad

Name: Cherry Kale Entrée Salad
Prep time: 15 min
Yield: Serves 3 - 5
Ingredients: 1/3 cup white wine, for dressing; 3/4 cup olive oil for dressing; 1/4 cup orange juice, for dressing; 1/4 cup lemon juice, for dressing; 3-4 garlic cloves, minced; 1/2 teaspoon kosher salt, for dressing; 1/2 teaspoon fresh ground pepper, for dressing; 1 large sweet potato; 1-2 tablespoons olive oil; [[Chukar® Organic Tart Cherries]]; 1/4 cup orange juice, for soaking; 1/2 bunch kale, sliced; 4 ounces brie, cubed; 3/4 cup cashews, chopped

Be the first to review this recipe

15 minutes

Serves 3 - 5

Ingredients

1/3 cup white wine, for dressing
3/4 cup olive oil for dressing
1/4 cup orange juice, for dressing
1/4 cup lemon juice, for dressing
3-4 garlic cloves, minced
1/2 teaspoon kosher salt, for dressing
1/2 teaspoon fresh ground pepper, for dressing
1 large sweet potato
1-2 tablespoons olive oil
Chukar® Organic Tart Cherries
1/4 cup orange juice, for soaking
1/2 bunch kale, sliced
4 ounces brie, cubed
3/4 cup cashews, chopped

Directions

Preheat oven to 400°F.
To make the dressing, pour white wine, olive oil, orange juice, and lemon juice into a carafe or mason jar.
Sauté minced garlic in a non-stick pan until lightly toasted.
Add garlic, salt, and pepper to liquid ingredients. Shake well to combine. Chill.
Peel and chop the sweet potato into 1/2-inch cubes.
Toss with 1-2 tablespoons of olive oil.
Place in oven and roast for about 30 minutes (or until golden brown), stirring every 10 minutes. Let cool.
Put the Chukar® Organic Tart Cherries in a bowl and pour 1/4 cup of orange juice over the top. Let soak for about 10 minutes.
Slice the kale, removing the stem first. Place sliced leaves in a serving bowl and toss with dressing to taste.
Sprinkle the cubed brie, drained cherries, cooled sweet potato, and chopped cashews over the top of the dressed kale.