Description
This refreshing and nutritious Summer Kale Salad is a delightful combination of hearty kale, sweet peaches, juicy blueberries, creamy chèvre, and crunchy candied pecans, all tossed in a tangy 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 torn kale leaves (center stems removed)
- 1 ripe peach, sliced
- 1/2 cup blueberries
- 2 ounces crumbled chèvre
Instructions
- Prepare Candied Pecans: Melt butter in a pan, add pecans, maple syrup, and paprika. Cook until pecans are coated and caramelized. Let cool.
- Make Dressing: Whisk olive oil, vinegar, mustard, and pepper in a bowl.
- Assemble Salad: In a large bowl, combine kale, peach slices, blueberries, chèvre, and candied pecans. Drizzle with dressing and toss to coat.
Notes
- You can substitute pecans with walnuts or almonds.
- Feel free to add grilled chicken or tofu for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg