Summer Kale Salad with Peaches and Candied Pecans

This refreshing and vibrant Summer Kale Salad with Peaches and Candied Pecans is the perfect combination of sweet and savory flavors. It’s a delicious dish that is easy to make and is ideal for picnics, BBQs, or a light lunch on a hot day.

Why You’ll Love This Recipe?

1. The combination of juicy peaches, crunchy candied pecans, and creamy chèvre creates a delightful mix of textures and flavors.
2. This salad can be prepared in under 30 minutes, making it a quick and easy option for a healthy meal.
3. It’s a great recipe for meal prep as the flavors develop even more when the salad is refrigerated for a few hours.

Ingredient Notes:

For the candied pecans:

• Butter adds richness and flavor to the pecans.
• Pecan halves provide a crunchy texture.
• Maple syrup and smoked paprika add a sweet and smoky flavor.
  For the dressing:
• Extra virgin olive oil adds richness and helps to coat the kale leaves.
• Sherry vinegar or white balsamic vinegar adds acidity to balance the sweetness of the peaches.
• Stone ground mustard adds a tangy kick.
  For the salad:
• Torn kale leaves are the base of the salad and provide a hearty texture.
• Ripe peaches add sweetness and juiciness.
• Blueberries add a burst of freshness.
• Crumbled chèvre adds creaminess and a tangy flavor.

Step-by-Step Instructions:

1. In a pan, melt butter and add pecans, maple syrup, and smoked paprika. Cook until pecans are caramelized. Set aside to cool.
2. In a small bowl, whisk together olive oil, vinegar, mustard, and black pepper to make the dressing.
3. In a large bowl, massage kale leaves with the dressing until they soften.
4. Add sliced peaches, blueberries, and crumbled chèvre to the kale.
5. Top the salad with the candied pecans and serve.

Helpful Tips:

• To enhance the flavors, let the salad sit in the fridge for at least 30 minutes before serving.
• Swap peaches for nectarines or apricots for a different twist.
• Store leftover dressing separately and add it to the salad just before serving to prevent wilting.

Expert Tips for the Best Results:

1. Toast the pecans before making the candied pecans for an extra depth of flavor.
2. Use a mix of kale varieties like curly kale and lacinato kale for a more interesting texture.
3. Add a sprinkle of sea salt over the salad just before serving to enhance the flavors.

Serving Suggestions:

This salad pairs well with grilled chicken or salmon for a complete meal. Serve with a crisp white wine or sparkling water with a slice of lemon for a refreshing drink.

Storage and Reheating Tips:

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the crunch of the pecans, store them separately and add them just before serving. Reheat the salad in a skillet over low heat to preserve the texture of the kale.

Frequently Asked Questions:

1. Can I use other nuts instead of pecans for the candied pecans?
   Yes, you can substitute pecans with walnuts or almonds.
2. How can I make this salad vegan?
   Replace the butter with vegan butter and use a dairy-free cheese alternative.
3. Can I make the dressing ahead of time?
   Yes, you can prepare the dressing and store it in the refrigerator for up to a week.
4. Are there any other fruits that I can add to this salad?
   Feel free to experiment with adding strawberries, mango, or even grilled peaches for a different twist.

Conclusion:

This Summer Kale Salad with Peaches and Candied Pecans is a delightful dish that is bursting with flavors and textures. Give it a try and enjoy a taste of summer in every bite. Don’t forget to share your feedback and experience with us!

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