Baby Kale Salad with Cherries & Pistachios

Well, here we are, feet firmly planted into August.  How has your summer been so far?

Besides a general theme of uncomfortable, sticky heat (yes, summer, hello, hi), mine has been filled with good things: popsicles, peaches, chubby toddler toes in public wading pools, ferry boats, merry-go-round rides at the zoo, cold wine, flowy shirts, bags of fresh cherries, Moana dance parties, grilled salmon, and a handful of rocky beaches.  The usual, you know.

And we’ve only had two instances of toddler food poisoning, and just one semi-bad allergic reaction.  Not too shabby!

OH, also, here’s a fun question: anyone know what happens when you accidentally run a (used, yes, ugh) non-cloth diaper through the washing machine?


I don’t really want to talk about it – there is weird chemical gel involved – but let’s just leave it at GROSS, cool?

Let’s get back to the popsicles and the wine and the cherries, okay?  Maybe in a bright, tangy baby kale salad with pops of sweet fruit and salty pistachios?  There’s still plenty of summer left to grab.

Baby Kale Salad with Cherries & Pistachios

This bright and simple salad both eats and keeps well.  If you like, I think it would do well with a handful of crumbled goat or feta cheese added just before serving.


  • 5 ounces (about 5 really good handfuls) baby kale
  • 1/4 cup fresh lemon juice
  • 1/4 cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 scallions, light green and white parts only, thinly sliced
  • 1 handful fresh basil leaves, roughly sliced
  • 1 cup fresh cherries, pitted and halved
  • 3/4 cup roasted pistachio nutmeats


Place the baby kale in a large salad bowl.

In a jar (with the lid on), shake together the lemon juice, vinegar, mustard, olive oil, salt and pepper until smooth and creamy.  Drizzle the dressing generously over the greens (you will have some leftover), and gently toss the kale with the dressing, massaging it lightly with your hands until very well coated.

Add the scallions, basil, cherries and pistachios and toss to distribute.

Enjoy immediately, or store in the fridge for a day or so before eating (if you are planning to store it, add the pistachios just before serving so they don’t get soft/soggy).

Serves 4.

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