Recipe courtesy of Kelis Rogers

Kale Salad with Guava Vinaigrette

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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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 


  1. For the guava vinaigrette: Whisk together the grapeseed oil, guava nectar, pineapple juice, vinegar, shallot, garlic and cumin. Add salt and pepper to taste.
  2. 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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