Strawberry Kale Salad with Nutty Granola Croutons Recipe

To make the granola:

1. Preheat oven to 350 degrees F. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper.

2. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16 to 19 minutes. Let the granola cool on the baking sheet.

To make the dressing:

1. In a small bowl, whisk together the olive oil, lemon juice, mustard, and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.

To prepare the kale:

1. Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces.

2. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.

To assemble the salad:

1. Drizzle in the salad dressing and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad.

2. Toss again, then sprinkle with a couple of handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving.