Recipe courtesy of Kelis Rogers
20 min
20 min
8 to 10 servings


Guava Vinaigrette:
  • 2/3 cup grapeseed oil
  • 1/4 cup guava nectar 
  • 1/4 cup pineapple juice 
  • 2 tablespoons white wine or Champagne vinegar 
  • 1/2 shallot, finely minced 
  • 1 clove garlic, chopped 
  • 1/8 teaspoon cumin 
  • Kosher salt and black pepper 
Kale Salad:
  • 2 bunches Tuscan kale, shredded
  • 1 cup diced heirloom tomatoes 
  • 1/2 cup dried apricots, chopped 
  • 1/2 red onion, thinly sliced 
  • 1/2 cup candied pecans 


For the guava vinaigrette: Whisk together the grapeseed oil, guava nectar, pineapple juice, vinegar, shallot, garlic and cumin. Add salt and pepper to taste.

For the kale salad: Combine the kale, tomatoes, apricots, onion and pecans in a large bowl. Drizzle with the guava vinaigrette to taste. Refrigerate leftover dressing for up to 1 week.

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