Description
A refreshing and vibrant summer kale salad featuring sweet peaches, tangy blueberries, creamy chèvre, and crunchy candied pecans, all tossed in a zesty vinaigrette dressing.
Ingredients
Units
Scale
Candied Pecans:
- 1 tablespoon butter
- 3/4 cup pecan halves
- 1 tablespoon plus 1 teaspoon maple syrup
- 1/8 teaspoon bittersweet smoked paprika
Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar or white balsamic vinegar
- 1/2 teaspoon stone ground mustard
- Freshly ground black pepper
Salad:
- 5 cups lightly packed torn kale leaves (center stems removed)
- 1 ripe peach, sliced
- 1/2 cup blueberries
- 2 ounces crumbled chèvre
Instructions
- Candied Pecans: In a skillet over medium heat, melt the butter. Add pecans, maple syrup, smoked paprika, and salt. Cook, stirring until pecans are coated and no liquid remains, about 8 minutes. Spread on a plate to cool.
- Dressing: In a large bowl, whisk together olive oil, vinegar, mustard, and pepper.
- Salad: Toss kale in the dressing, massaging by hand for 2-3 minutes. Arrange kale on a platter or plates. Top with peach slices, blueberries, chèvre, and candied pecans.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: 8g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
