Kale Toasted Pine Nut Walnut Goat Cheese Salad. Creamy Mustard Dressing.

Kale Toasted Pine Nut Walnut Goat Cheese Salad mise en place/ food prep

If ever there was ever a kick-ass kale salad that you can have on repeat all summer (or let’s face it, winter-long) it is THIS! It’s always a winner on my table when family and friends come over for dinner because it is just teaming with flavour, texture, and feel-good kale vibes! Unfortunately, most kale salads I eat taste like I am chewing horses hay, but I promise you that with a couple of extra very well-worth-it steps your kale will be transformed! In fact, you are in for a treat with this one, especially if you make my Creamy Mustard Dressing to go with it (I highly recommend you do not skip this step, or change up the dressing.) I can’t wait for you to make this. Post up your pic and don’t forget to tag me on Instagram. I LOVE seeing you make my recipes in your kitchen. Enjoy!

Caramelising the onion until softened & golden brown
Toasting in a dry pan the pine nuts & walnuts until golden

Kale Toasted Pine Nut Walnut Goat Cheese Salad. Creamy Mustard Dressing.

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Recipe by Priscilla Soligo Course: Holidays, Salads


Total time




  • 120g 4 Cups Kale Leaves, small torn (stems removed)

  • 150g 1 Medium Granny Smith Apple, small diced

  • 120g 1 Cup White Onion, small diced 

  • 70g ½ Cup Pine Nuts

  • 60g ½ Cup Walnuts, halved

  • 60g ¼ Cup  Goat Cheese

  • 15g 1 Tbsp  Avocado Oil

  • 1 x Recipe Creamy Mustard Dressing & Marinade


  • To Caramalise the onions: 
    On the stove on low heat, in a small pan, heat up the oil. Add in the onions and cook with the lid on, stirring intermittently for 10-12 minutes, or until onions are soft and light brown. Remove from the heat. Set aside. 
  • To toast the nuts:
    On the stove in a dry pan, on a low-medium heat, add in the pine nuts and walnuts. Toast while stirring intermittently for 3-5 minutes until golden brown. Remove from the heat. Set aside.

  • To assemble the salad:
    In a large bowl, place torn kale, and add in the Creamy Mustard Dressing. Using your hands massage the dressing into the kale and ensure it is well coated. Let the salad sit in the fridge for 20-30 minutes before continuing. Both the massaging of the dressing into the kale and allowing the salad to sit in the fridge breaks down the fibrous walls in the kale to make it softened and palatable, yet still vibrant and fresh.
  • Next, add in the caramelised onion, apple, pine nuts, walnuts, mix through until well combined. Add the goat cheese on top and serve.


  • Storage: Once this salad is assembled it is best served the same day.

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