This is what I landed on after working through the thinking documented in the What I Learned Trying to Reproduce Deseret Edge's Kale & Fruit Salad notebook entry. It began as an attempt to reproduce a salad I've ordered more times than I can count at Deseret Edge Brewery in Salt Lake City. I'm not claiming it's identical to theirs, and I wouldn't want to. But it's close enough to understand why it works, and that understanding shaped every decision below.
The quantities reflect the decisions made in that process: restrained honey, salt before acid, dressing adjusted on the leaf rather than in the bowl. The chicken is optional but earns its place by staying out of the way.
Serves 2 as a main, 4 as a side | Intermediate
The Salad
1 large bunch of curly kale, stems removed, leaves torn or roughly chopped
¼ tsp kosher salt, for massaging the kale
1 cup strawberries, hulled and sliced
1 cup seedless grapes, halved
¼ cup roasted sunflower seeds
2–3 oz goat cheese, crumbled
The Vinaigrette
3 tbsp olive oil
1½ tbsp white balsamic vinegar, plus a little more to adjust
1 tsp Dijon mustard
½ tsp honey
Pinch of kosher salt
The Chicken (optional)
1 large chicken breast Salt, pepper, half a lemon
Salt the kale and massage it for two to three minutes until the leaves soften and darken slightly. This is structural, not decorative. It changes how the vinaigrette absorbs.
Whisk together the vinaigrette ingredients. Dress the kale first and let it sit for a few minutes before adding anything else.
Before you add the fruit, taste a dressed leaf. If it feels flat, add a small pinch of salt and wait a moment before reaching for more vinegar. Salt sharpens perceived brightness. That was the lesson this salad taught me.
If it still needs lift after the salt, add a half teaspoon more white balsamic, tested again on a leaf before committing to the bowl.
Fold in the strawberries and grapes. Add the goat cheese last. Scatter the sunflower seeds just before serving.
For the chicken: season simply with salt, pepper, and a squeeze of lemon. Grill or pan-sear until cooked through. Slice thin and lay across the top. Its job is to extend the salad into a meal without changing what it is.
If you made this: what did you change, and what constraints were you working under? I'm especially curious what prompts you used to adapt it for your situation. The thinking that happens in that adjustment is exactly what this site is about.
