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Summer Kale Salad with Peaches and Candied Pecans

Summer Kale Salad with Peaches and Candied Pecans

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Summer Kale Salad with Peaches and Candied Pecans is a vibrant and refreshing dish that captures the essence of summer. This colorful salad features tender kale leaves, juicy peaches, and sweet blueberries, all topped with creamy goat cheese and crunchy candied pecans. Perfect for barbecues, picnics, or light lunches, this salad is not only quick to prepare in just 20 minutes but also packed with nutritious superfoods. Its unique blend of sweet and savory flavors will impress your guests and satisfy your taste buds. Whether served as a main dish or a delightful side, this salad is a versatile addition to any meal.

Ingredients

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  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar or white balsamic vinegar
  • 1/2 teaspoon stone ground mustard
  • Freshly ground black pepper
  • 5 cups lightly packed torn kale leaves
  • 1 ripe peach, sliced
  • 1/2 cup blueberries
  • 2 ounces crumbled chèvre
  • 1 tablespoon butter
  • 3/4 cup pecan halves
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1/8 teaspoon bittersweet smoked paprika

Instructions

  1. Prepare the candied pecans by heating butter in a skillet over medium heat. Add pecans, maple syrup, smoked paprika, and salt; stir constantly for about 8 minutes until coated. Cool on parchment paper.
  2. In a large bowl, whisk together olive oil, vinegar, mustard, and pepper for the dressing.
  3. Toss kale leaves in the dressing, then massage them by hand for about 3 minutes until tender.
  4. Assemble the salad on a platter: layer massaged kale with peaches, blueberries, goat cheese, and cooled pecans.

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