Kosher salt and freshly cracked black pepper to taste
Instructions
Add the washed and chopped kale to a large bowl. Drizzle with olive oil and add the salt. Using your fingers, massage the kale until it darkens and becomes velvety. Set aside.
Add the dressing ingredients to a small jar with a lid and shake; set aside. Alternatively, add the ingredients to a small bowl and whisk.
Toss the kale with turkey, dried cherries, walnuts, and blue cheese. Give the dressing a final whisk or shake the dressing before drizzling it over the salad and serve.
Notes
Prep The Kale Days In Advance: kale is pretty resilient and can be prepped up to 3 days in advance. Simple wash, stem and spin the kale when you bring it home from the store. Then wrap the drained kale in a paper towel and store it in a zip-top bag until needed.
Don’t Oil The Leaves In Advance: I do not recommend adding oil to the kale too far in advance. Massaging is ok, but add oil only a day in advance. The texture of the leaves becomes mushy if oil is added too far in advance.
Make The Salad Ahead: Make this salad ahead by layering all of the ingredients (except) the dressing inside a quart Masson jar. Starting with the nuts, cheese, and dried fruit. Next, add the turkey and top it with the kale on top. When you are ready to eat, dump the contents of the jar into a bowl or plate and drizzle with dressing. Wow! A salad in just a few minutes!
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