My current kitchen is bigger than the kitchen in our duplex, where we lived when we were first married. That duplex kitchen was bigger than the kitchen in my college house, where I first started cooking (very, very minimally!). Although I’ve managed to increase kitchen size over the years, it’s definitely not enough close to big enough. The drawers and cabinets are jam packed and you’d probably laugh at the size of my pantry. I’m not complaining—kitchen woes aside, I love our house and don’t have any desire to move anytime soon. Rather than lust after larger kitchens, I try to be intentional about wisely using the space I do have.

Of course, this means I don’t have room for unnecessary kitchen gadgets. That being said, after making this salad, I think I can justify the purchase of a cherry pitter! Removing each pit with a knife is a painstaking process, though I’ll admit it was worth it for the final product. I’ve used just about every kind of fruit in salad (mango, strawberries, blueberries, nectarines, pears, apples, oranges, peaches, grapes, pomegranate, etc.!) , but never cherries. It was my first, but definitely not my last…especially once I get my hands on that cherry pitter! We enjoyed this as a lighter dinner, the chickpeas adding a little protein and heft (grilled chicken would also serve the same purpose). In my opinion, the best salads are ones with something different in every bite, and you definitely get that here with pistachios, goat cheese, chickpeas, green onions, and cherries! Even if you don’t have a cherry pitter (or room for one!), take the extra fifteen minutes to pit some cherries and make this…I suspect you’ll find the labor of love worth it!

One Year Ago: Pepper Jack Cheeseburgers with Jalapeño-Cumin Relish and Rice & Beans with Chile Ginger Salsa

Two Years Ago: Rosemary Garlic Biscuits and Grilled Pizza with Cheesy Corn, Fresh Tomatoes, and Basil

Three Years Ago: Meaty Bolognese Sauce and Greek Cheesecake (Savory)

Four Years Ago: Scrambled Egg Cups and Goat Cheese Stuffed Turkey Burgers with Roasted Red Pepper Relish


Baby Kale Salad with Cherries, Chickpeas, and Pistachios

Printer Friendly Recipe
Ingredients:
-1 (9 oz) package baby kale
-1 cup pitted halved fresh cherries
-2-3 oz crumbled goat cheese
-1/4 cup salted dry-roasted pistachios
-1 can chickpeas, drained and rinsed

for the vinaigrette-
-juice from 1 lemon
-1 tsp Dijon mustard
-1 tsp honey
-1/2 tsp salt
-1/2 tsp freshly ground black pepper
-2 small garlic cloves, minced
-4 tbsp extra-virgin olive oil

Directions:
1. Whisk together the lemon juice, mustard, honey, salt, pepper, and garlic. Mix in olive oil, whisking to combine. Set aside.
2. In a large bowl, combine the kale, cherries, goat cheese, pistachios, and chickpeas. Toss with dressing and serve immediately.

inspired by a Cooking Light recipe