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Hi! Happy Monday! I am SOO incredibly in love with this salad.
Yes, my salad obsession is in full swing. In fact, it seems to be getting bigger and bigger… and better and better. Hello!!! Fresh CHERRIES in a salad…with crunchy sweet and savory granola, YESS. My kind of salad! 🙂
SO. Before we dive into this salad, I kind of feel like we should talk about everyone’s weekend. Like how was yours?!?! What did you guys do? If you follow me on Snapchat (follow hbharvest) than you know I was kind of all over the place this last weekend. I started things off with a quick trip to Napa Valley. I was there as a guest of Castello Cheese, whom I am partnering with this year to bring you guys some KILLER cheese recipes (yeah!!). I did a quick one night trip, but YOU GUYS, Napa Valley is gorgeous, I mean like, is that heaven on Earth or what?!?! I got to eat all the cheese (like ALL the CHEESE), hang out with Micheal Symon and tour maybe one of the prettiest vineyards ever….and all in less than twenty-four hours. Whoa.
And Micheal Symon, he’s seriously awesome. Plus, he’s from Cleveland, and no matter where I am living, I will always be a Cleveland girl… born and raised. ?
So I flew in Thursday night, took the red-eye home Friday night and the rest of my weekend was pretty jam-packed. I needed to do recipe testing for an upcoming project. I did a fun snapchat video making these KILLER ice cream sandwiches. And I also worked at finishing up the cookbook. I can’t lie, my Monday is looking slightly daunting, but I’m ready for it, and just looking at this salad has me feeling all energized and happy!
OH, and a lot of you asked last week where my family is going on vacation to at the end of month. They are headed to La Playa Del Carmen, south of Cancun. I am going to try my hardest to make it there with them, but um, life is kind of crazy and hectic at the moment, especially with my book deadline looming, so I can’t say it’s looking good.
I did get my passport though, so that’s all good! We were all worried that was never going to happen. But finally, after a lot of hair pulling and many hours spent making calls (there is no place to go up here in the mountains without a few months notice), my mom helped me to get it done. Whoa, now at least if the opportunity arises I will be ready to go at a moments notice! Cool!
Alright, but let’s chat about this Sunflower Seed, Kale and Cherry Salad.
I know I said this earlier, but I am in LOVE with this salad. Ok, I’m basically in love with any recipe that involves cherries, but especially this salad! Here is how this salad goes. You marinate some kale, grill some fresh summer squash + zucchini, add the grilled squash to a large salad bowl along with the kale, fresh sweet corn, fresh cherries, cooked white beans and a handful of fresh microgreens. Then finish it off with a heavy sprinkle of savory/sweet sunflower seed granola and a good drizzle of the most delicious toasted sunflower seed and parmesan vinaigrette.
Sounds so good, right?!?! IT IS.
So you got the salad part, now I need to go into detail about that savory granola, because oh my gosh, it’s the best thing to ever happen to a salad. It’s slightly sweet, but salty and crunchy, and SO perfect!! Honestly, this is my new go to salad topping. It makes salad fun and crunchy and hearty! YUM.
And the vinaigrette?? Well, it’s pretty awesome too! The sunflower seeds really add an incredible flavor, while the lemon and parmesan keep it super light and fresh.
Perfection when paired with those sweet summer cherries (so, so, so excited about cherry season!) and dark kale greens. It’s definitely not your average salad, but I feel like that’s a really good thing, because personally, average salads are just so lame in my eyes.
Hip, hip hooray for big ass, color packed, flavor packed… cherry packed, salads.
Ok and yes, I am way too excited about the cherries. Sorry – not sorry. 🙂
Sunflower Seed, Kale and Cherry Salad with Savory Granola.
Servings: 4 Servings
Calories Per Serving: 1052 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 leaves bunch kale roughly torn
- 1 zucchini + summer squash quartered
- olive oil for drizzling
- kosher salt + pepper
- 4 ears fresh or grilled corn kernels removed from the cob
- 1 1/2 cup fresh cherries pitted + halved
- 1 ounce can white or black beans drained, 14
- 1 cup microgreens
Sunflower Seed Vinaigrette
- 1/3 cup shelled toasted sunflower seeds
- 1/3 cup olive oil
- 1/4 cup grated parmesan
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh basil chopped
- kosher salt + pepper
- crushed red pepper flakes to taste
Savory Granola
- 1 cup old fashioned oats
- 1 cup unsweetened coconut flakes
- 1/2 cup raw shelled sunflower seeds
- 1/4 cup olive oil
- 1 tablespoon honey
- 2 teaspoons low sodium soy sauce
- pepper to taste
Instructions
- Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.
- Heat a grill or grill pan to high heat.
- Place the zucchini in another bowl and drizzle with olive oil, salt and pepper. Toss to combine. Grill the zucchini until light char marks appear, about 3-5 minutes per sides. Remove from the grill.
- Add the grilled zucchini, corn, fresh cherries and beans to the bowl with the kale. Gently toss to combine. Sprinkle on the microgreens and savory granola (see recipe below). Serve the salad alongside the sunflower seed vinaigrette (recipe below).
Sunflower Seed Vinaigrette
- Add the sunflower seeds, olive oil, parmesan, and lemon juice to a high powered blender or food processor. Process until completely smooth. If needed, add water to thin the vinaigrette. Stir in the chopped basil, salt and pepper. Add a pinch of crushed red pepper flakes to your taste. Vinaigrette can be made a few days in advance and kept in the fridge.
Savory Granola
- Preheat the oven the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the oats, coconut and sunflower seeds to the baking sheet
- In a small bowl, stir together the olive oil, honey, soy sauce, and pepper. Pour over the oats mixture and use your hands to toss everything together until combined.
- Spread granola in a single layer. Bake for 10 minutes, stir and toss, and then bake for another 10 to 15 minutes or until oats are toasted. Remove from oven and let cool completely. The granola will keep in a glass jar for up to 1 week. Serve sprinkled over the salad.
Also, did you notice the cheese? There’s almost none, and yet I still LOVE this salad. Weird.
I have definitely been on a salad kick since it has been so hot out so thanks for sharing this delicious salad recipe!!!
Thanks so much, Kendra!
Perfect timing! Hope you love the salad Kendra! (:
So delicious. Just made this for our evening meal and it was an unqualified success. Thanks!
Perfect! Love hearing that! Thanks Cheri! (:
Tieghan, you rock!! And did you know that Michael Symon is step-Dad to one of Austin Bishop’s best friends….Kyle Shanahan…back at St. Ed’s they were in a crazy band called Drivers’ side Impact and toured all over…I remember picking Austin up after he slept over at Symon’s and he’d say, “Mom, I just had the most amazing breakfast!!!” Last summer he spent the 4th of July at Michael’s house on the Cape with just Kyle, Michael and his wife Liz,
along with Bobby Flay and his then wife!! He said the two guys cooked up a storm, they all ate and then fell asleep! You chefs do get tired! We are LOVIN your recipies, will try this salad for a party next week, it looks gorgeous.
Hey Patti! That sounds really cool, thanks so much for sharing that story! Hope you and the family are all good. Is Cleveland getting nice and summery? Enjoy the sale! ☺️
Savory granola?! Cherries bright and red as roses?! Talk about the ULTIMATE salad. I love that there are so many amazing flavors on one plate!
Thanks Cass!! This seems like it would be your kinda salad! So happy you like it!
Yes to everything about this salad and I’ve been dying to try a savory granola. Gorgeous. xo
YAY! Perfect timing! Thanks Rebecca!
Another winner, Teighan!
Thanks Charlie!!
Stunnnnnning!! And such unique lovely flavor combos <3
Thank you Todd! Hope you love the salad!!
ooh, that vinaigrette sounds so good! the sunflower seeds and olive oil sound like they would make it super creamy and help it coat the rest fo the salad nicely.
It’s so good!! Hop you get to try it Heather! Thank you!!
I would have never thought to put soy sauce into a granola mixture to make it savory. Genius, Tieghan! Totally loving everything about this beautiful salad. 😀
Thank you Lauren!! Hope you love it!!
Love how hearty this salad looks and that savory granola! Granola on a salad…YASSS!
Thanks a ton Janel!! (:
I love everything about this salad, look, flavors, colors! I cannot wait to try how all the flavors are together. I spent a week in Playa del Carmen back in 1998 and I loved it! Hope you can make it to spend some days with your family there!
Thank you Nicoletta! I hope we do to!! Sounds amazing!!
This salad looks so amazing, Tieghan! I loved that you added cherries! And I definitely can’t wait to try the sunflower seed vinaigrette. Were you able to spend a bit of time going around Napa Valley even though it was just one night’ It’s soo pretty out there! And so much good food too! And I’m so jealous you met Michael Symon!! And that you might go to Cancun!
Thanks Andrea!! I think you’ll love the vinaigrette!!
It’s beautiful out there! I loved it!! Meeting Micheal Symon was pretty cool!!
Wow – now there’s a main meal salad. The combo of the cherries & the roasted corn sounds so interesting. And the sunflower vinaigrette – no words. Your photography is always stunning by the way! Happy summer, Nell
Its A great combo!! At least I love it!! Thank you so much Nell! Means so much!
I can totally see why you’re excited over this gorgeous bowl of deliciousness! I’m so down with this salad. It sounds like you had a crazy awesome weekend, I mean Micheal Symon, that’s so cool! I hop you can find the time to go on that vacay with your fam, Girl!
It’s exciting! Haha! So happy you like the Salad!!
My weekend was so crazy! So fun! Thanks!! I do to! Mexico sounds pretty great right about now!!!
This looks incredible! Cherry salads are the best! I can’t wait for cherry season to begin here in the UK but that’s not until July so I’ll just have to wait a little longer! I bet that granola topping is amazing – crunchy things totally make a salad 🙂
Thanks Sasha! I hope its delicious when July comes around for you!