Ingredients
- 5 cups kale leaves
- 1 ripe peach, sliced
- 1/2 cup blueberries
- 2 ounces goat cheese (chèvre)
- 3/4 cup pecan halves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar or white balsamic vinegar
- 1/2 teaspoon stone ground mustard
- Freshly ground black pepper
- 1 tablespoon butter
- 1 tablespoon plus 1 teaspoon maple syrup
- 1/8 teaspoon bittersweet smoked paprika
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Make the Candied Pecans: In a skillet over medium heat, melt butter. Add pecans, maple syrup, smoked paprika, and salt. Stir continuously for about 8 minutes until coated and sticky. Transfer to parchment paper to cool.
- Prepare the Dressing: In a large bowl, whisk together olive oil, vinegar, mustard, and black pepper.
- Massage the Kale: Add torn kale to the dressing and massage gently until tender and dark green (about 2-3 minutes).
- Assemble the Salad: Place dressed kale on a serving platter or individual plates. Top with sliced peaches, blueberries, crumbled goat cheese, and candied pecans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 320
- Sugar: 12g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Use ripe peaches for maximum sweetness. Feel free to substitute nuts based on preference; walnuts or almonds work well too. For added flavor in the dressing, consider incorporating fresh herbs like basil or mint.