Kale and Pecorino Salad with Blackberry-Ginger Balsamic Recipe


Kale salad with an amazing dressing that is full of flavor.


  • 1 bunch Tuscan Kale
  • 1/2 clove garlic
  • 1/4 teaspoon kosher salt
  • 3 Tablespoons Olive Basin Ultra-premium Olive Oil
  • 1/4 cup freshly squeezed lemon juice
  • 1/8 teaspoon red pepper flakes
  • 1/4 cup Olive Basin Blackberry-Ginger Balsamic Vinegar
  • 1/2 cup dried black cherries
  • 3 Tablespoons pine nuts


Trim the bottom few inches off the Kale stems and discard. Slice the kale into 3/4 inch ribbons. You should have 4-5 cups. Place in a large salad bowl.
Soak dried black cherries in the Blackberry-Ginger Balsamic Vinegar.
Using a mortar and pestle (or knife, pound or mince the garlic and salt into a paste. Add to a small bowl with Extra Virgin Olive Oil, lemon juice, Blackberry-Ginger Balsamic reserved from soaking the dried cherries, a pinch of salt, pepper flakes and black pepper. Whisk to combine. Pour the dressing over the kale and toss well. The dressing will be thick and needs lots of tossing to coat the leaves of kale.
Toss in the cherries and pine nuts. Let salad sit for 5 minutes. Sprinkle with you favorite cheese and a drizzle of Extra Virgin Olive Oil.

Extra Virgin Olive Oil, Kale salad, Blackberry-Ginger Balsamic

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