Kale, Cherry and Goat Cheese Salad Recipe

This Kale Cherry Salad makes healthy eating effortless and delicious. It blends sturdy, nutrient-rich kale with sweet cherries and blueberries, then balances those flavors with creamy goat cheese, crunchy almonds and a bright balsamic vinaigrette. The ingredients can be prepped ahead of time, which makes this salad ideal for meal prep, quick lunches or an elegant side for entertaining.

I often rotate many summer salads and love combining seasonal fruit with savory greens. This kale cherry salad stands out because the robust texture of kale holds up to hearty dressings and juicy fruit. The contrast between bitter greens and sweet fruit, with creamy cheese and toasted nuts, makes every bite interesting and satisfying.

Why you’ll love this recipe:

• Loaded with superfoods: hearty kale, antioxidant-rich cherries and blueberries, plus protein and healthy fats from goat cheese and almonds.
• Quick to assemble when ingredients are prepped in advance—perfect for weekly meal prep.
• Elegant enough for guests yet simple enough for a weekday meal.
• Gluten-free; easy to make dairy-free by omitting the cheese.

Recipe ingredients

This kale cherry salad uses just a handful of fresh ingredients. Quantities and swaps are noted below so you can customize the salad to your taste.

Ingredient notes

• Kale. Curly kale or lacinato (dino) kale are excellent choices because they’re sturdy and hold up well to dressing. If you prefer a milder texture, use baby kale or another tender green. Massaging the kale with a little olive oil and salt softens the leaves and reduces bitterness.
• Cherries. Fresh cherries add sweet juiciness and pair beautifully with tangy cheese. If cherries are unavailable, try dried cherries or another seasonal fruit such as sliced strawberries or apples.
• Blueberries. These add color, natural sweetness and a pleasant burst of flavor in every bite.
• Goat cheese. Crumbled goat cheese brings a creamy, tangy contrast that tames the bitterness of kale. Feta is a good substitute, or omit the cheese to keep the dish dairy-free.
• Almonds. Sliced or slivered almonds provide crunch; swap in pecans or walnuts if you prefer.
• Dressing. A sweet-tangy balsamic vinaigrette complements the fruit and greens. Use a homemade vinaigrette or your favorite bottled dressing.

How to make this summer kale salad

Most steps are simple and quick. A few components—like toasting the nuts, pitting cherries and massaging the kale—can be done ahead to streamline assembly.

Pro tip: Massage the kale, pit and halve the cherries, and toast the almonds up to a few days before serving to save time.

1. Toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant (about 3–5 minutes). Transfer to a plate to cool.
2. Pit and halve 1 cup fresh cherries. A cherry pitter speeds this step, or halve and remove pits with a small knife.
3. Prepare the kale: remove thick stems and roughly chop or tear the leaves. If desired, massage the leaves with a little olive oil and a pinch of salt for 1–2 minutes until they soften.
4. In a large bowl combine 1 bunch massaged kale, 1 cup cherries, 1 cup blueberries, 1/2 cup crumbled goat cheese and the toasted almonds.
5. Toss gently with enough balsamic vinaigrette to coat the leaves and fruit. Serve immediately, adding any extra nuts just before serving to retain crunch.

FAQs

Serving suggestions

This salad is versatile and pairs well with many proteins or can stand alone as a light meal.

• Pack in individual containers for meal-prep lunches; keep dressing separate until ready to eat.
• Add sliced grilled chicken breast, pork chops or roasted turkey for a satisfying main course.
• Serve as a colorful side dish for a dinner party alongside roasted or grilled meats.
• Top burgers or sandwiches with a scoop of the salad for an unexpected fruity crunch.

Recipe notes

• Pro tip: Massage kale to reduce toughness and bitterness. Massaging also helps the dressing cling to the leaves.
• If cherries aren’t in season, swap in dried cherries or another fruit based on availability.
• Not a fan of kale? Substitute your preferred greens, such as mixed baby lettuces or spinach.
• Meal prep: Store ingredients undressed for up to three days and dress just before serving.

More salad recipes you’ll love:

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

Did you try this recipe? If so, leave a review below and share a photo on social media so others can see your version.

Kale Cherry Salad

Servings: 6 | Prep Time: 15 mins | Total Time: 15 mins

Kale Cherry Salad is a bright summer salad with juicy cherries, sweet blueberries, tangy goat cheese and toasted almonds tossed in balsamic vinaigrette. It’s easy to prepare and can be prepped ahead for convenient meals.

Ingredients

• 1/2 cup sliced almonds, toasted
• 1 bunch kale (curly or lacinato), stems removed and massaged if desired
• 1 cup fresh cherries, pitted and halved
• 1 cup blueberries
• 1/2 cup crumbled goat cheese (or feta, or omit)
• Balsamic vinaigrette, to taste

Instructions

1. Toast the almonds in a dry skillet over medium heat until golden and fragrant, about 3–5 minutes. Set aside to cool.
2. Prepare and pit the cherries; halve them. Wash the blueberries.
3. Remove stems from the kale and chop or tear the leaves into bite-sized pieces. Massage with a little olive oil and salt if you prefer softer leaves.
4. Combine the kale, cherries, blueberries, goat cheese and toasted almonds in a large bowl.
5. Toss with enough balsamic vinaigrette to coat the ingredients evenly. Serve immediately, adding extra almonds just before serving to keep them crunchy.

Notes

• Massage the kale to soften it and mellow its flavor.
• Store salad components undressed for up to three days. Once dressed, consume within one day for best texture.
• Nutrition shown below does not include dressing unless otherwise noted.

Nutrition (per serving, approximate)

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

Note: This recipe was originally published earlier and the photos and instructions have been updated for clarity and helpful step-by-step guidance.