Kale, Cherry and Goat Cheese Salad Recipe

This Kale Cherry Salad makes healthy eating effortless. Packed with nutrient-dense kale, fresh cherries and blueberries, it’s finished with creamy goat cheese, toasted almonds and a bright balsamic vinaigrette. Many ingredients can be prepped ahead, so the salad is perfect for meal prep, quick lunches, or elegant entertaining.

I make a lot of summer salads, and I always find myself reaching for recipes that balance sweet fruit with savory elements. This kale cherry salad is one of my favorites because the robust texture of kale contrasts beautifully with juicy cherries and blueberries. Crumbled goat cheese brings a tangy creaminess, while toasted almonds add crunch. A simple balsamic vinaigrette ties everything together for an easy, crave-worthy dish that feels special without much fuss.

Why you’ll love this recipe:

• Combines nutrient-rich kale with seasonal fruits for a satisfying summer salad.
• Most elements can be prepped 1–3 days ahead so assembly is quick.
• Meal-prep friendly and attractive enough for serving guests.
• Gluten-free; omit the cheese to make it dairy-free.

Recipe ingredients

This cherry kale salad uses a short list of flexible ingredients — swap items to match what’s in season or what you prefer.

Ingredient notes

• Kale. Curly kale or lacinato (dino) kale work well here. If you prefer a milder texture and flavor, massage the kale with a little oil and salt until the leaves soften, or use baby kale or mixed greens.
• Cherries. Fresh cherries add sweetness and color; if cherries aren’t available, substitute another summer fruit or use dried cherries.
• Blueberries. They contribute a fresh burst of flavor and visual contrast.
• Goat cheese. Its tang complements the fruit and balances kale’s bitterness. Swap in feta or omit for a dairy-free salad.
• Almonds. Sliced almonds are crisp and toasty; pecans or walnuts work well as alternatives.
• Dressing. A simple balsamic vinaigrette — sweet and tangy — finishes the salad. Use your favorite store-bought vinaigrette if you prefer.

How to make this summer kale salad

This salad is fast to assemble when ingredients are prepped. Toasting the nuts, pitting cherries and massaging the kale ahead of time saves minutes when you’re ready to serve.

Pro tip: Massage the kale, pit the cherries and make the dressing up to a few days ahead. Store almonds separately so they stay crunchy.

1. Toast 1/2 cup sliced almonds in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until golden and fragrant. Remove and cool.
2. Pit and halve 1 cup fresh cherries. If you don’t have a cherry pitter, remove pits with a small knife.
3. Place 1 bunch massaged kale, 1 cup blueberries, the cherries, 1/2 cup crumbled goat cheese and the cooled almonds in a large bowl.
4. Toss with enough balsamic vinaigrette to coat the leaves lightly. Taste and adjust seasoning, then serve.

FAQs

Serving suggestions

This kale cherry salad works as a light meal or an attractive side dish:

• Pack in individual containers for healthy meal-prep lunches; keep dressing separate until ready to eat.
• Top with grilled or air-fryer chicken or pork for a simple weeknight dinner.
• Serve as a colorful side at gatherings alongside grilled meats or vegetarian mains.
• Pair with burgers—turkey or beef—for a fresh contrast to richer flavors.

Recipe notes

• Pro tip: Massaging kale helps break down toughness and reduces bitterness—do this with a drizzle of oil and a pinch of salt.
• If cherries aren’t available, use a seasonal fruit or dried cherries.
• Not a kale fan? Substitute baby greens, spinach or a mixed salad green blend.
• Meal prep: Store all components undressed for up to 3 days and combine just before serving.

More salad recipes you’ll love:

• Butter lettuce salad
• Caesar salad
• Kale apple salad
• Kale slaw with apples and cranberries
• Persimmon and spinach salad
• Spinach salad with apples, cranberries and walnuts
• Strawberry panzanella with balsamic vinaigrette

Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.

Kale Cherry Salad

Servings: 6

Prep Time: 15 mins • Total Time: 15 mins

Kale Cherry Salad is packed with sweet and savory flavors, tossed in a balsamic dressing. It can be prepped ahead for easy entertaining and meal prep.

Equipment

• Cherry pitter (optional)

Ingredients

• 1/2 cup sliced almonds (toasted)
• 1 bunch kale (curly or lacinato, massaged)
• 1 cup fresh cherries (stemmed, pitted and halved)
• 1 cup blueberries
• 1/2 cup crumbled goat cheese (optional)
• Balsamic vinaigrette dressing, to taste

Instructions

• Toast the almonds in a large skillet over medium heat until golden and fragrant, about 3–5 minutes. Set aside to cool.
• In a large bowl, combine the massaged kale, cherries, blueberries, crumbled goat cheese and toasted almonds.
• Toss with enough balsamic vinaigrette to coat the leaves. Serve immediately and enjoy.

Notes

• Kale can be tough; see massaging tips for tender leaves and milder flavor.
• If assembling in advance, add almonds just before serving to preserve crunch.
• Nutrition shown below excludes dressing unless noted.

Nutrition (per serving)

Calories: 130 kcal • Carbohydrates: 10 g • Protein: 6 g • Fat: 8 g • Fiber: 3 g • Sugar: 6 g

Nutrition is an estimate for informational purposes only.

Note: This recipe was originally published in July 2017. Photos and recipe details have been updated to include step-by-step images and expanded information.

All recipes and images © Flavor the Moments.