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Kale Salad with Bison and Herbed Cheese

This is the ultimate power lunch salad full of crunch, spicy, sweet, cheesy and meaty!

Kale Salad with Bison and Herbed Cheese

Why it's on our list

For several years Whitney took a break from PR and worked with her bestie Dan 301 running his commercial real estate biz. They often frequented a great burger spot in Santa Monica called The Counter where the go to order was Bison & Goat salad. The combo of perfectly grilled organic bison, creamy herbed goat cheese, sweet dried cranberries, spicy fresh jalapeños, crunchy baby kale, topped with a tangy lemon vinaigrette was just what they needed to ABC (always be crushin').

When Dan visited Whitney and Lance in Dallas, Whit knew she wanted to recreate their beloved lunch dish as a special treat for Dan and homage to their workdays and years of friendship. It's now been added into the lunch rotation at the Wolder house.


3-4 depending on how big you make the patties


For the Bison Patty

  • 1 pound organic ground bison

  • 1 teaspoon ground garlic

  • 1 teaspoon ground onion

  • 1 teaspoon salt

  • Fresh ground pepper

  • 1 tablespoon oil (canola or veg)

For the Salad

  • 1 bunch of kale, rib removed and chopped finely

  • 1-2 carrots, peeled and chopped (The Counter does strings but honestly who has the time unless you buy like that)

  • 1/2 cup dried cranberries

  • 1/2 cup dried cherries

  • 2 green onions chopped

  • 1 - 2 Fresh jalapenos halved and diced (if you like the spice, leave in the seeds)

For the Salad Dressing

*This is on of those Momma Ashley recipes that makes a ton and there aren't really specific measurements. We'll make a batch at the beginning of the week and have it for salads

  • 3-4 lemons

  • 3-4 garlic cloves

  • 2-3 tablespoons Dijon mustard

  • Cavender's Greek seasoning (it has to be this brand or it won't taste the same)

  • 3/4 - 1 cup olive oil Blend all ingredients in the Cuisinart or blender


  1. Turn on the broiler in the oven

  2. Combine spices in a small bowl. For the meat, gently press it out of a ball into a flatter shaper with more surface. Sprinkle spices evenly over the bison and gently work into the meat. Form 3-4 patties

  3. Heat a large skillet over medium heat for 3-5 minutes to ensure it's hot. Add your oil and allow to heat. Add in your patties and cook 3 - 4 minutes on each side

  4. Once cooked, move to a foil lined baking sheet, tent with more foil and allow to rest

  5. In a large bowl combine all of the salad ingredients and toss with dressing 1 tablespoon at a time until desired saturation

  6. Remove foil from patties. With a butter knife cut pieces of the Boursin cheese and place on top of each patty. You want to cover the top and press the cheese into the patty

  7. Place under the broil, watching like a hawk until the cheese begins to melt and the top is dotted with toasty brown bits. Remove from oven

  8. Place salad on a large plate. Top with bison and cheese patty. Drizzle on more dressing if desired

  9. Go crush the day!


Serve it up!

What burger would you turn into a salad?

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