Cherry Salad with Kale and Black Rice Recipe
This refreshing cherry salad recipe features lacinato kale, black rice, fresh mint, toasted hazelnuts, and creamy goat cheese in a tangy red wine vinaigrette. It is vegan-adaptable.
How to Make the Best Cherry Salad with Kale and Black Rice
This cherry salad with kale and black rice is the perfect balance of sweet, savory, and tangy flavors. The combination of juicy fresh cherries with nutty black rice, massaged lacinato kale, and aromatic fresh herbs creates a salad that’s as beautiful as it is delicious. The tangy red wine vinaigrette ties everything together while the toasted hazelnuts add a satisfying crunch.
What makes this salad so special is the technique of massaging the kale with olive oil and salt. This simple step transforms tough kale leaves into tender, silky greens that absorb the dressing beautifully. Combined with the striking purple-black color of forbidden rice and the ruby red cherries, this dish is a stunning centerpiece for any summer meal.
Whether you’re looking for a light lunch or an impressive side dish for your next gathering, this Moroccan-inspired salad delivers on all fronts. It’s naturally vegan-adaptable—simply skip the goat cheese or swap it for a plant-based alternative—and it actually tastes even better the next day as the flavors continue to develop.
Cherry Salad with Kale and Black Rice
This refreshing cherry salad recipe features lacinato kale, black rice, fresh mint, toasted hazelnuts, and creamy goat cheese in a tangy red wine vinaigrette. It is vegan-adaptable.
Ingredients
Massaged Kale
Red Wine Vinaigrette
Salad
Garnish
Instructions
Prepare the Kale
- Place kale in a large bowl, and drizzle with 2 tablespoons olive oil and salt. Massage leaves with your hands for a few minutes, to tenderize the kale. (Baby kale takes less time.)
Make the Dressing
- Whisk together the remaining olive oil, red wine vinegar, maple syrup, dijon mustard, pepper and a 1/4 teaspoon salt.
Assemble the Salad
- Add cooked black rice, red onion, parsley, mint, cherries and dressing to the kale, and toss to combine. This salad is really good the next day as well.
- Garnish with toasted hazelnuts and goat cheese just before serving.
Notes
- This salad can be made vegan by omitting the goat cheese or using a plant-based alternative.
- Wild rice can be substituted for black rice if preferred.
- The salad tastes even better the next day once the flavors have melded together.
