Tart Cherry, Kale and Parmesan Salad with Pecans
Tart Cherry, Kale and Parmesan Salad with Pecans
Serves 2 Ingredients - Salad
4 cups - roughly chopped kale
1/2 cup - sliced red onion ( about 1/4 a red onion )
1/2 cup - quartered fresh cherries ( dried cherries are tasty too )
1/4 cup - toasted chopped pecans
1/4 cup - shaved vegan parmesan cheese ( I always use the Violife brand )
Tofu Marinade
1 block tofu cut into large dice chunks
2 tbsp - soy sauce
2 tbsp - grapeseed oil
1/2 tbsp - garlic powder
Creamy Lemon Dijon Dressing
1/2 cup - olive oil
2 tbsp - lemon juice
2 tbsp - red wine vinegar
1 tbsp - shallot
a pinch of salt and pepper
Instructions
Step 1 - Marinate the Tofu
For the tofu I cut the block in large dice chunks and marinate it iin a large bowl. This can be done ahead for maximum flavor but doing it in the spur of the moment works good too. I like to air fry my tofu for this to get them crispy on all sides and without having to deep fry them. To do that I lay the tofu and spread out the chunks over a piece of parchment paper on a tray fit for the air fryer. Set at 350 degree Fahrenheit for about 20 min, tossing half way.
Step 2 - Prepare the dressing
I like to do simple dressings like this in a mason jar. Its as easy as measuring out the olive oil, lemon juice, vinegar, shallot, dijon mustard with the salt and pepper. Then give it a good shake and let it hang out in the fridge until ready to toss the salad.
Step 3 - Chop the veg & Toast Pecans
After washing the kale and giving it a rough chop. Place it in a large bowl and give it a massage or a couple scrunches with just a touch of olive oil and red wine vinegar. This makes such a difference in the flavor of the kale and helps the dressing to cling on better. Slice up about a quarter of a red onion in thin strips or a julienne and throw that in the bowl.
Now, for the cherries. If you have a cherry pitter than for sure, go ahead and use that. Buttt if you are like me and don’t happen to have a cherry pitter. I like to use a small knife and cut each cherry like an avocado, twist and separate. Check out the video to be a helpful visual guide ! After the cherries have been pitted and cut into quarters, toss them in the bowl with everything else.
In a small pan, simply toast the pecans just a little bit to help enhance their flavors. Once that is done, maybe just 5 minutes of toasting. Let them cool a bit and then give them a rough chop.
Step 4 - Assemble the salad
Pour the dressing over the kale and give it another couple scrunches to help that dressing mingle around. Sprinkle over the toasted pecans and usually by this point the tofu is ready. Once the tofu is done and has cooled a bit, add it directly to the salad and give it all a good toss. With a grater or microplane I shave over the top some Violife parmesan vegan cheese.
Step 6 - Plating
In the video I plated this salad as one big serving but this salad works great as a side as well. In a large family style salad bowl, with my hands I spread out a nice layer of the salad. Over top I like to add another drizzle of dressing along with another generous sprinkling of cherries, pecans and cheese.
Lastly all that’s left is to give a squeeze with an intentional lime wedge garnish over the top and dig in !
