Kale Salad with Couscous and Goat Cheese
Fresh kale salad with couscous and creamy goat cheese with dried apricots. My lately winter salad.
Servings: 4 servings
Calories: 411kcal
Ingredients
- 1 cup couscous, uncooked
- water for cooking couscous use quantity as specified by your package, typically 1, to 1-¼ cups of liquid per cup of dry couscous
- salt and pepper to taste
- 3 tablespoons olive oil
- 2 tablespoons lemon juice from about ½ a lemon
- 2 tablespoons peach jam or apricot perserves
- 1.5 teaspoons dijon mustard
- 1 clove garlic minced
- 6 cups kale leaves torn into bite-sized pieces
- ¼ cup sliced green onions
- ¼ cup sliced almonds
- 4 oz goat cheese crumbled
- ½ cup dried apricots chopped
Instructions
- Cook the couscous according to package directions. Bring 1 cup of salted water to a boil in a small sauce pan with a tight-fitting lid. Once boiling, stir in couscous, cover and remove saucepan from the heat. Let stand, covered, while you prep the remaining salad ingredients.1 cup couscous, uncooked, water for cooking couscous
- In a large bowl, whisk together the olive oil, lemon juice, jam, mustard and garlic. Taste for seasoning, add salt if necessary.salt and pepper to taste, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 teaspoons dijon mustard, 1 clove garlic, 2 tablespoons peach jam or apricot perserves
- To the large bowl with the dressing, add kale, couscous, almonds and apricots. Toss until all ingredients are evenly covered in dressing. Add goat cheese and toss again.¼ cup sliced almonds, ¼ cup sliced green onions, 6 cups kale leaves, 4 oz goat cheese, ½ cup dried apricots
Notes
Couscous is not gluten-free, so for a gluten-free salad search out gluten-free couscous (I have a hard time finding it locally) or use quinoa. Quinoa is a great substitue for size and texture here. Just be sure to follow the package instructions if you use quinoa instead of step 1 above.
Kale is the best green to use for this salad if you want to prep ahead. If you want to use a different salad green - arugula or spinach would be great -- do not toss the salad with dressing until you are ready to serve. Spinach or arugula will get soggy if they sit too long in the dressing.
Nutrition
Calories: 411kcal | Carbohydrates: 53g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 153mg | Potassium: 416mg | Fiber: 5g | Sugar: 14g | Vitamin A: 4110IU | Vitamin C: 35mg | Calcium: 149mg | Iron: 2mg
