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Summer Kale Salad with Peaches and Candied Pecans

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  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4 servings 1x
  • Category: Salads
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Prepare Candied Pecans: Melt butter in a pan, add pecans, maple syrup, and paprika. Cook until pecans are coated and caramelized. Let cool.
  2. Make Dressing: Whisk olive oil, vinegar, mustard, and pepper in a bowl.
  3. 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