Kale Salad with Strawberries, Goat Cheese, and Pecans

You may find that you don’t use all the leftover dressing for the salad. The vinaigrette keeps in a clean jar or airtight container in the refrigerator for up to 2 weeks. You can even make the vinaigrette ahead of time if you’d like.

  • Prep time: 20 minutes
  • Yield: Serves 4


  • 2 bunches Lacinato kale (about 12 ounces total)
  • 1 1/2 cups Well-Pict Strawberries
  • 1/2 small red onion
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon fresh ground pepper
  • 1/4 cup crumbled goat cheese
  • 1/4 cup pecans


1 Prep the salad ingredients: Wash and then de-stem the kale grabbing the end of the stem, squeezing the leaves between your fingers, and pulling the stem through your fingers. The leaves should “zipper” off easily. Stack the kale leaves together and cut them into thin strips.

Remove the green tops of the strawberries and cut the strawberries in half, or quarters if large. Thinly slice the red onion.

Place kale, strawberries, and red onions in a large salad bowl.

2 Make the dressing: Make the dressing by placing the oil, balsamic vinegar, mustard, honey, salt and pepper in a small bowl. Whisk with a fork or whisk until vinaigrette comes together and looks well-combined.

3 Dress the salad: Drizzle half the dressing over the salad and gently toss to coat. Sample a little bit of the salad and add more dressing to taste.

4 Serve: Sprinkle goat cheese and pecans over the salad and serve immediately.