Description
Summer Kale Salad with Peaches and Candied Pecans is a delightful, vibrant dish that captures the essence of summer gatherings. This refreshing salad features tender kale leaves tossed with juicy peach slices, sweet blueberries, and crunchy candied pecans, all topped off with creamy goat cheese for an added indulgence. Perfect for picnics, barbecues, or a light lunch at home, this salad not only appeals to the eyes but also provides a wealth of nutrients. With its harmonious blend of flavors and textures, it’s sure to impress your guests and leave them craving more.
Ingredients
Scale
- 5 cups torn kale leaves
- 1 ripe peach, sliced
- 1/2 cup blueberries
- 2 ounces crumbled goat cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 tablespoon butter
- 3/4 cup pecan halves
- 1 tablespoon plus 1 teaspoon maple syrup
- 1/8 teaspoon bittersweet smoked paprika
Instructions
- In a skillet over medium heat, melt butter and add pecans along with maple syrup and smoked paprika. Stir constantly for about 8 minutes until coated in a sticky glaze, then cool on parchment paper.
- In a large bowl, whisk together olive oil, vinegar, and seasoning to create the dressing.
- Add torn kale to the dressing; massage gently for 2-3 minutes until tender.
- Assemble by layering massaged kale on a plate and topping with peaches, blueberries, goat cheese, and cooled pecans.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (250g)
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg