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
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 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
