Summer Kale Salad with Peaches and Candied Pecans
This Summer Kale Salad with Peaches and Candied Pecans is a vibrant and refreshing dish that captures the essence of summer. Featuring nutrient-rich kale, juicy ripe peaches, and crunchy candied pecans, this salad is perfect for picnics, barbecues, or as a light and satisfying lunch. The addition of creamy goat cheese elevates the flavor profile, creating a delightful balance of sweetness and earthiness. With its quick preparation time and versatile serving options, this salad is a must-try for anyone looking to enjoy seasonal ingredients in a delicious way.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 5 cups torn kale leaves
- 1 ripe peach, sliced
- 1/2 cup blueberries
- 2 ounces crumbled goat cheese
- 3/4 cup pecan halves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon sherry vinegar or white balsamic vinegar
- 1/2 teaspoon stone ground mustard
- Freshly ground black pepper
- 1 tablespoon butter
- 1/8 teaspoon bittersweet smoked paprika
- 2 tablespoons fresh parsley, finely chopped
Instructions
- To make candied pecans, heat 1 tablespoon of butter in a skillet over medium heat. Add pecans, maple syrup, and smoked paprika, cooking for about 8 minutes while stirring constantly until the mixture thickens. Transfer to parchment paper to cool.
- In a large bowl, whisk together olive oil, vinegar, mustard, and pepper for the dressing.
- Add the torn kale to the bowl and massage with your hands until tender, about 2-3 minutes.
- Assemble by topping the kale with sliced peaches, blueberries, crumbled goat cheese, and cooled candied pecans.
Nutrition
- Serving Size: 1 salad (about 300g)
- Calories: 350
- Sugar: 12g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 15mg