If you’re seeking sunshine in a bowl, this Summer Kale Salad with Peaches and Candied Pecans is pure, riotous joy. Tender massaged kale, juicy ripe peaches, tangy chèvre, and the irresistible intrigue of smoky-sweet, homemade candied pecans—all brought together in less than 20 minutes for the ultimate warm-weather salad that never fails to impress or satisfy.
Why You’ll Love This Recipe
- A Symphony of Summer Flavors: Sweet peaches, juicy blueberries, smoky candied pecans, and creamy chèvre—every bite bursts with bright, well-balanced flavors.
- Simple, Elegant, and Fast: You’ll have an impressive, gourmet-feeling salad on the table in under 20 minutes, no oven required.
- Impossible-To-Resist Texture: From the tender kale and melting cheese to the crunchy candied pecans, it hits all the right notes for a truly satisfying forkful.
- Showstopper for Gatherings: Summer Kale Salad with Peaches and Candied Pecans looks stunning and is always the first dish devoured at potlucks and cookouts!
Ingredients You’ll Need
The beauty of Summer Kale Salad with Peaches and Candied Pecans lies in its handful of ingredients, each chosen for a reason. Every element—from the smoky spiced pecans to those luscious, peak-season peaches—contributes color, taste, and delightful variety to the final dish.
- Kale: The hearty base that softens beautifully when massaged, adding fresh flavor and gorgeous green volume.
- Ripe Peach: Look for one that gives ever-so-slightly to your touch—a sure sign it’s sweet, juicy, and perfect for slicing.
- Blueberries: These tiny bursts of tartness balance the richness and liven up every forkful with their pop of color.
- Chèvre (Goat Cheese): Its tangy creaminess plays perfectly against the sweet and smoky notes in the salad.
- Pecan Halves: Pecans roast in a quick skillet glaze, transforming them into crunchy, sweet-savory candied gems.
- Butter: Helps coat the pecans for just the right texture and sheen.
- Maple Syrup: The main sweetener for your candied pecans—rich, caramelized, and natural.
- Bittersweet Smoked Paprika: A subtle, mysterious smokiness that makes the pecans addictive and unexpected.
- Extra Virgin Olive Oil: The base of your dressing, imparting a smooth finish.
- Sherry or White Balsamic Vinegar: Adds bright acidity that brings the whole salad into harmony.
- Stone Ground Mustard: Provides a little tang and complexity to the dressing without overpowering.
- Freshly Ground Black Pepper & Sea Salt: Essential for balancing flavors in both the candied pecans and the dressing.
Variations
One of the best things about Summer Kale Salad with Peaches and Candied Pecans is how easily you can make it your own. Don’t be afraid to swap in what’s on hand, tailor it for dietary needs, or simply play with flavors you and your family love!
- Swap Your Fruit: Try nectarines, plums, or even strawberries in place of (or alongside) the peaches and blueberries—whatever’s ripe and sweet will shine.
- Go Vegan: Use a plant-based butter for the pecans and substitute crumbled vegan cheese (or simply omit the chèvre).
- Nut-Free Version: Toast sunflower seeds or pepitas with maple syrup and paprika for a similar sweet-smoky crunch.
- Protein Boost: Add grilled chicken, roasted chickpeas, or flakes of smoked salmon to turn your salad into a hearty meal.
How to Make Summer Kale Salad with Peaches and Candied Pecans
Step 1: Make the Candied Pecans
In a medium skillet over medium heat, melt the butter, then add your pecan halves, maple syrup, smoked paprika, and a couple pinches of flaky sea salt. Stir constantly as the pecans toast and turn glossy, making sure every one is coated in that sticky-smoky glaze. In about 8 minutes, you’ll know they’re ready when the liquid has disappeared and the pecans are glistening and aromatic. Quickly transfer them to a parchment-lined plate and spread into a single layer to cool and crisp up.
Step 2: Mix Up the Dressing
In your largest salad bowl, whisk together the extra virgin olive oil, sherry or white balsamic vinegar, stone ground mustard, and a generous crack of black pepper. This blend is simple but so vibrant and just tangy enough to balance all the sweet and smoky elements in your Summer Kale Salad with Peaches and Candied Pecans.
Step 3: Massage the Kale
Add your prepped, torn kale leaves to the dressing and toss to coat them thoroughly. Using clean hands, gently rub and squeeze the leaves for 2–3 minutes—this “massage” is the trick to tender, luscious greens that beautifully absorb the dressing and aren’t at all tough or bitter. You’ll see the volume reduce and the color turn a deeper, more inviting green.
Step 4: Assemble and Serve
Transfer the massaged kale to a serving platter, or divide among individual bowls. Now the fun part—arrange the peach slices, scatter the blueberries, crumble the chèvre over the top, and finish with a generous handful of candied pecans. Each ingredient pops visually and flavor-wise, making this salad feel special every single time.
Pro Tips for Making Summer Kale Salad with Peaches and Candied Pecans
- Skillet Success for Pecans: Don’t walk away from the stove while candying pecans—as soon as the syrup thickens and they look sticky and shiny, take them off the heat for the best texture.
- Perfect Peach Ripe-ness: If your peaches are firm, leave them on the counter for a day or two; perfectly ripe peaches add intense sweetness and juiciness to your salad.
- Tender Greens Every Time: Massaging the kale in the dressing softens it dramatically, so don’t skimp on this step even if it feels a little silly.
- Layer for Beauty & Flavor: For gorgeous presentation, layer the peaches, blueberries, chèvre, and pecans instead of tossing everything together—the colors and textures really shine this way!
How to Serve Summer Kale Salad with Peaches and Candied Pecans
Garnishes
A sprinkle of extra candied pecans on top never goes amiss for added crunch. Try a dusting of freshly cracked black pepper or a drizzle of good olive oil right before serving to boost aroma, or—if you love fresh herbs—a handful of torn basil or mint will make the colors and flavors pop even further.
Side Dishes
This salad pairs dreamy-well with simply grilled proteins like chicken, shrimp, or salmon, or a crusty baguette and a glass of chilled rosé for a light lunch. It’s also beautiful alongside creamy summer pastas or a platter of roasted veggies at a backyard get-together.
Creative Ways to Present
For a showy dinner party, serve Summer Kale Salad with Peaches and Candied Pecans on a generous platter, artfully fanned peach slices, and clusters of pecans that guests can help themselves to. For picnics, toss everything together in mason jars—layers look stunning and make it perfectly portable. Or try building individual appetizer portions in small glasses for a party-ready starter.
Make Ahead and Storage
Storing Leftovers
If you have any salad left (rare, but it does happen!), store it in an airtight container in the refrigerator. The massaged kale will hold up beautifully and stay tender for up to 2 days, though keep the candied pecans separate so they stay crisp.
Freezing
Because of the fresh fruit, goat cheese, and delicate greens, this salad isn’t suited for freezing—the textures just won’t hold up. However, you can certainly freeze the candied pecans on their own for up to 2 months in a tightly-sealed bag, ready for future salads or snacking.
Reheating
Summer Kale Salad with Peaches and Candied Pecans is best enjoyed cold or at room temperature, so there’s no need to reheat. If your candied pecans have softened a bit, you can spread them on a baking sheet and crisp them in a low oven (about 300°F) for a few minutes before serving.
FAQs
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Can I prepare Summer Kale Salad with Peaches and Candied Pecans ahead of time?
Absolutely! You can candy the pecans and prep the dressing and kale up to a day ahead. Wait to slice the peaches and assemble until just before serving to keep everything fresh and vibrant.
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What kind of kale works best for this salad?
Lacinato (also known as dinosaur or Tuscan kale) is my favorite because it’s naturally tender and easy to massage, but curly kale delivers great texture, too—just be sure to remove the tough stems.
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Can I substitute the goat cheese with something else?
Definitely! Feta cheese works beautifully, or leave out the cheese entirely for a dairy-free version. Even a mild, soft blue cheese could add a fun twist if you’re feeling adventurous.
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Is there a way to make the candied pecans less sweet?
Yes, you can use only 1 tablespoon maple syrup, increase the smoked paprika slightly, and even toss in some cayenne or black pepper for extra heat instead—play around until the balance is just right for you.
Final Thoughts
If you haven’t tried Summer Kale Salad with Peaches and Candied Pecans yet, you’re in for the most delightful surprise—every bite is like a celebration of sunshine and the best flavors of the season. Grab those ripe peaches, fire up your skillet, and treat yourself (and your lucky companions) to a bright, irresistible salad you’ll crave all summer long!
Print
Summer Kale Salad with Peaches and Candied Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large or 4 small servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy the vibrant flavors of summer with this refreshing kale salad featuring juicy peaches, sweet candied pecans, and tangy goat cheese. A delightful mix of textures and tastes in every bite!
Ingredients
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: Heat butter in a skillet over medium heat. Add pecans, maple syrup, smoked paprika, and sea salt. Cook, stirring constantly, until coated in a glaze, about 8 minutes. Spread on a plate to cool.
- Dressing: In a bowl, mix olive oil, vinegar, mustard, and black pepper.
- Salad: Toss kale with dressing, massaging by hand until tender. Transfer to a platter. Top with peach slices, blueberries, goat cheese, and candied pecans.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350 kcal
- Sugar: Approx. 10g
- Sodium: Approx. 200mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 4g
- Unsaturated Fat: Approx. 20g
- Trans Fat: 0g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 6g
- Protein: Approx. 8g
- Cholesterol: Approx. 10mg
