All the Kale Salad with Fig-Balsamic Dressing

Using four kinds of kale makes this salad more fun! This dish can be made up to 8 hours ahead (but save topping with the cheese until just before serving). Cover the salad and chill, then give it a quick toss and top with the Manchego.
Publish date:
all the kale salad with fig-balsamic dressing

Recipe by Janet Taylor McCracken

Start to Finish: 30 minutes

Servings: 8


  • 3 dried Mission figs, stemmed

  • 1/2 cup EVOO

  • 1/4 cup balsamic vinegar

  • 1 small clove garlic, chopped

  • 16 cups (firmly packed) mixed kale (such as baby kale or stemmed curly, Russian red, or Tuscan)

  • 1/2 cup dried cranberries

  • 4 oz. Manchego cheese, shaved with a vegetable peeler


1. In a small saucepan, cover the figs with an inch of water. Bring to a boil. Boil the figs for 10 minutes. Remove from heat. Cover and let stand until soft, about 15 minutes. Drain and transfer to a blender. Add the oil, vinegar, and garlic; puree until smooth. Season the dressing with salt and pepper.

2. Place the kale in a large bowl and add the dressing. Using your hands, massage the dressing into the kale until the leaves start to soften, about 2 minutes; season. Mix in the cranberries. Top with the cheese.