Meal Kit

Red Kale and Goat Cheese Salad

With Daikon Radish and Champagne Vinaigrette

Prep & Cook Time: 20-30 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Pistachios), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Talk about healthy! We created this dish to showcase some vegetables that the common cook may not even know existed. Red kale and daikon radish are tossed in a light champagne vinaigrette and sprinkled with creamy, rich goat cheese, which balances well with the citrus from the apple and the crunch from the pistachios. This salad will open your eyes to getting creative with dinner greens.

In Your Box (serves 2)

  • 1 Granny Smith Apple
  • 4½ oz. Kale
  • 4 oz. Cherry Tomatoes
  • Info
    3 oz. Goat Cheese Crumbles
  • 2 fl. oz. Champagne Vinegar
  • 1 Shallot
  • Info
    1½ oz. Pistachios
  • 1 oz. Dijon Mustard
  • 3 tsp. Sugar
  • 1 Daikon Radish

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Chop the Vegetables

    Prepare the fruit and vegetables for the salad by slicing and chopping them. Take the red kale and remove the stems and slicing in ¼-inch ribbons. Peel the daikon radish with a potato peeler and slice into thin circular slices. Take the apple and slice into thin pieces. Finally, slice the shallot into thin julienne (matchstick) pieces. Reserve in mixing bowl.

  2. 2

    Prepare the Dressing

    Combine the champagne vinegar, Dijon mustard, sugar, and ½ cup of olive oil in a mixing bowl. Whip with a whisk until all the ingredients come together to form an emulsion. Reserve for final mixing of the salad.

  3. 3

    Mix the Ingredients

    Place all the prepared vegetables, fruit, nuts, goat cheese, and kale in the same mixing bowl. Drizzle the dressing slowly over the salad, trying not to over dress the salad so it doesn’t become soggy and limp. Toss.

  4. 4

    Plate the Dish

    Place the salad mixture in the center of a deep bowl or plate. Build the salad vertically to show off all the beautiful ingredients. Top with more goat cheese, pistachios, and apples, if desired.

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