Kale, Cherry, and Bulgur Salad with Savory Pistachio Granola and Goat Cheese
This kale, cherry, and bulgur salad is a hearty and healthy summer dinner option! It is tossed with my favorite maple balsamic vinaigrette and topped with goat cheese as well as a savory pistachio granola.
Yield: 4 servings
For the savory granola
  • 1 cup oats
  • 1 cup unsweetened coconut flakes
  • ½ cup pistachios
  • ¼ cup olive oil
  • 1 tbsp maple syrup
  • 2 tsp soy sauce
For the maple balsamic vinaigrette
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp whole grain mustard
  • salt and black pepper, to taste
For the salad
  • 5 oz baby kale
  • 4 ears fresh corn kernels
  • 1½ cup fresh cherries, pitted
  • 2 cups cooked beans
  • 1 cup bulgur, cooked according to package directions and cooled to room temperature
  • 4 oz goat cheese, crumbled
  1. For the granola, heat oven to 350F. In a medium bowl, stir together the oats, coconut flakes, pistachios, olive oil, maple syrup, and soy sauce. Spread on a parchment-lined baking sheet. Bake for 10 minutes, then toss and bake again for another 10-15 minutes or until the oats are crisply toasted and fragrant. Remove from the oven and let cool completely.
  2. For the dressing, whisk together the olive oil, balsamic vinegar, maple syrup, and mustard. Season to taste with salt and black pepper.
  3. To assemble the salad, toss the kale, corn, cherries, beans, and bulgur together in a large bowl. Add dressing to taste. Divide among four bowls and top with the savory granola and goat cheese crumbles.
Adapted from Half Baked Harvest
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/06/kale-cherry-and-bulgur-salad-with-savory-pistachio-granola-and-goat-cheese.html