Kale Salad with Pecans, Sun-Dried Tomatoes, and Cheese

Name: Kale Salad with Pecans, Sun-Dried Tomatoes, and Cheese
Prep time: 10 min
Cook time: 10 min
Yield: 1
Cuisine: Dutch
Ingredients: 120 g finely chopped kale; 3–4 sun-dried tomatoes (unsweetened), sliced into strips; 20 g pecans (only on fat days); 70 g goat cheese or sheep cheese, crumbled or cut into pieces; 1 teaspoon olive oil; 1 teaspoon lemon zest; 1 teaspoon lemon juice; Pepper and sea salt to taste

❄️🥦🥑🥚🥑🌿🍞

CheeseCold1 servings10 minutes±285 kcal

Ingredients

—120 g finely chopped kale
—3–4 sun-dried tomatoes (unsweetened), sliced into strips
—20 g pecans (only on fat days)
—70 g goat cheese or sheep cheese, crumbled or cut into pieces
—1 teaspoon olive oil
—1 teaspoon lemon zest
—1 teaspoon lemon juice
—Pepper and sea salt to taste

Instructions

- Toss the kale with olive oil and massage it for 1 minute to soften its texture.

- Add the sun-dried tomatoes and gently mix.

- Scatter the goat cheese and pecans over the salad.

- Season with lemon zest, lemon juice, pepper, and sea salt.

- Serve immediately or store chilled.

Serving Tip

Serve the salad in a wide bowl to keep the kale light and airy and showcase the cheese beautifully.

Storage Tip

Keeps for up to 1 day; add pecans just before serving for maximum crunch.

RECIPE_ID: d55ad3b7...

LAST_UPDATE: 2/18/2026