Summer Kale Salad with Peaches and Candied Pecans

Summer Kale Salad with Peaches and Candied Pecans

  • Prepare: 10M
  • Cook: 10M
  • Total: 20M
Summer Kale Salad with Peaches and Candied Pecans

Summer Kale Salad with Peaches and Candied Pecans

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 1/2 cup Blueberries
    • 5 cups Kale, lightly packed
    • 1 Peach, Ripe
  • Condiments

    • 1 1/3 tbsp Maple syrup
    • 1/2 tsp Mustard, Stone Ground
    • 1 tbsp Sherry vinegar or white balsamic vinegar
  • Baking & Spices

    • 1 Black pepper, freshly ground
    • 1/8 tsp Paprika, bittersweet smoked
    • 2 Sea salt
  • Oils & Vinegars

    • 3 tbsp Olive oil, Extra Virgin
  • Nuts & Seeds

    • 3/4 cup Pecan, halves
  • Dairy

    • 1 tbsp Butter
    • 2 oz Chevre
  • Time
  • Prepare: 10M
  • Cook: 10M
  • Total: 20M

Found on

Description

Creative paleo and gluten-free recipes

This refreshing berry peachy kale salad is packed with summer superfoods and topped with creamy goat cheese and crunchy candied pecans.

Ingredients

  • 1 tablespoon butter
  • ¾ cup pecan halves
  • 1 tablespoon plus 1 teaspoon maple syrup
  • ⅛ teaspoon bittersweet smoked paprika
  • Sea salt
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar or white balsamic vinegar
  • ½ teaspoon stone ground mustard
  • Sea salt
  • Freshly ground black pepper
  • 5 cups lightly packed torn kale leaves (center stems removed)
  • 1 ripe peach, sliced
  • ½ cup blueberries
  • 2 ounces crumbled chèvre

Directions

  • To make the candied pecans, heat the butter in a skillet over medium heat. Add the pecan halves, maple syrup, smoked paprika, and a couple of pinches of sea salt. Cook, stirring constantly, until the pecans are coated in a sticky glaze and no liquid remains in the pan, about 8 minutes. Transfer the pecans to a parchment-lined plate and spread them out in a single layer to cool.
  • Mix all the dressing ingredients with a fork in a large bowl. Add the kale leaves, toss to coat them with the dressing, and massage them by hand until reduced in volume, darker green, and tender, 2 to 3 minutes. Transfer the kale to a platter or divide it between individual serving plates. Top with the peach slices, blueberries, crumbled goat cheese, and candied pecans.
  • Serves: 2 large or 4 small servings
  • Prepare: 10 mins
  • Cook Time: 10 mins
  • TotalTime:
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Descrition:

Summer Kale Salad with Peaches and Candied Pecans

  • Produce

    • 1/2 cup Blueberries
    • 5 cups Kale, lightly packed
    • 1 Peach, Ripe
  • Condiments

    • 1 1/3 tbsp Maple syrup
    • 1/2 tsp Mustard, Stone Ground
    • 1 tbsp Sherry vinegar or white balsamic vinegar
  • Baking & Spices

    • 1 Black pepper, freshly ground
    • 1/8 tsp Paprika, bittersweet smoked
    • 2 Sea salt
  • Oils & Vinegars

    • 3 tbsp Olive oil, Extra Virgin
  • Nuts & Seeds

    • 3/4 cup Pecan, halves
  • Dairy

    • 1 tbsp Butter
    • 2 oz Chevre

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Found on acalculatedwhisk.com