Summer Kale Salad with Peaches and Candied Pecans

This Summer Kale Salad with Peaches and Candied Pecans is a delightful mix of flavors and textures that makes it perfect for any occasion. Whether you’re hosting a summer barbecue, enjoying a picnic in the park, or looking for a refreshing side dish at dinner, this salad stands out with its vibrant ingredients. The combination of juicy peaches, nutrient-packed kale, and crunchy candied pecans creates a delicious balance that’s both satisfying and nutritious.

Why You’ll Love This Recipe

• Quick and Easy: This salad takes only 20 minutes to prepare, making it perfect for busy days.
• Fresh and Flavorful: The blend of sweet peaches and tangy goat cheese elevates the taste to a new level.
• Nutrient-Dense: Packed with superfoods like kale and blueberries, this salad is as healthy as it is tasty.
• Versatile Serving Options: Serve it as a main dish or a side; it’s adaptable to various meals.
• Beautiful Presentation: The colorful ingredients make this salad visually appealing on any table.

Tools and Preparation

To create this beautiful Summer Kale Salad with Peaches and Candied Pecans, you’ll need a few essential tools to streamline your cooking process.

Essential Tools and Equipment

• Cutting board
• Sharp knife
• Large mixing bowl
• Skillet
• Whisk or fork
• Parchment paper

Importance of Each Tool

• Cutting board: Provides a safe surface for chopping fruits and vegetables.
• Skillet: Ideal for making candied pecans, allowing even cooking over medium heat.
• Large mixing bowl: Perfect for tossing the salad ingredients together without spilling.

Ingredients

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

For the 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

For the Salad

• 5 cups lightly packed torn kale leaves (center stems removed)
• 1 ripe peach, sliced
• 1/2 cup blueberries
• 2 ounces crumbled chèvre

For the Candied Pecans

• 1 tablespoon butter
• 3/4 cup pecan halves
• 1 tablespoon plus 1 teaspoon maple syrup
• 1/8 teaspoon bittersweet smoked paprika

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Summer Kale Salad with Peaches and Candied Pecans

Step 1: Prepare the Candied Pecans

1. Heat the butter in a skillet over medium heat.
2. Add the pecan halves, maple syrup, smoked paprika, and a couple of pinches of sea salt.
3. Cook while stirring constantly until the pecans are coated in a sticky glaze—about 8 minutes.
4. Transfer them to a parchment-lined plate to cool in a single layer.

Step 2: Make the Dressing

1. In a large bowl, mix all dressing ingredients using a fork until well combined.

Step 3: Prepare the Kale

1. Add the torn kale leaves into the bowl with dressing.
2. Toss to coat them evenly with the dressing.
3. Massage the kale by hand until it reduces in volume, becomes darker green, and tender—this should take about 2 to 3 minutes.

Step 4: Assemble the Salad

1. Transfer the dressed kale to a platter or divide it between individual serving plates.
2. Top with sliced peaches, blueberries, crumbled goat cheese, and cooled candied pecans.

Enjoy your delicious Summer Kale Salad with Peaches and Candied Pecans!

How to Serve Summer Kale Salad with Peaches and Candied Pecans

This vibrant Summer Kale Salad with Peaches and Candied Pecans is perfect for light lunches or as a side dish at your summer gatherings. Here are some serving suggestions to enhance your dining experience.

For a Light Lunch

• Pair the salad with a crusty baguette for a wholesome meal.
• Add grilled chicken or shrimp for extra protein and flavor.

At a Summer BBQ

• Serve alongside grilled meats for a refreshing contrast.
• Offer as a side to complement rich BBQ sauces and flavors.

As an Elegant Starter

• Present the salad in individual portions for an upscale touch.
• Garnish with edible flowers for added visual appeal.

Alongside Wine

• Pair with a chilled white wine, such as Sauvignon Blanc, to elevate the meal.
• Consider adding sparkling water with lemon for a refreshing non-alcoholic option.

How to Perfect Summer Kale Salad with Peaches and Candied Pecans

Achieving the perfect Summer Kale Salad requires attention to detail in both preparation and presentation. Here are some tips to ensure your salad shines.

• Use fresh ingredients: Fresh kale, ripe peaches, and plump blueberries enhance flavor and texture.
• Massage the kale: This helps break down tough fibers, making the kale tender and flavorful.
• Adjust sweetness: Feel free to tweak the maple syrup amount based on your taste preference.
• Experiment with toppings: Consider adding feta cheese or toasted seeds for different flavors and textures.
• Store dressing separately: Keep the dressing in a separate container until serving to maintain freshness.
• Add crunch just before serving: Sprinkle candied pecans on top right before serving to keep them crunchy.

Best Side Dishes for Summer Kale Salad with Peaches and Candied Pecans

This delightful Summer Kale Salad pairs wonderfully with various side dishes. Here are some excellent options that complement its flavors beautifully.

1. Grilled Vegetable Skewers: Colorful veggies grilled to perfection add depth and smokiness.
2. Quinoa Pilaf: A light quinoa pilaf seasoned with herbs can provide additional texture and nutrients.
3. Caprese Salad: Fresh mozzarella, tomatoes, and basil create a classic pairing that balances sweetness with creaminess.
4. Corn on the Cob: Sweet corn, whether grilled or boiled, brings seasonal flair to your meal.
5. Roasted Sweet Potatoes: Their natural sweetness complements the salad while adding heartiness.
6. Garlic Bread: A crispy garlic bread offers satisfying crunch that contrasts nicely with the salad’s textures.

Common Mistakes to Avoid

When making your Summer Kale Salad with Peaches and Candied Pecans, it’s easy to make a few common mistakes. Here’s how to avoid them:

• Using Tough Kale: Not all kale is created equal. Be sure to use tender leaves and remove tough stems for a better texture in your salad.
• Skipping the Massage: Failing to massage the kale can result in a tougher salad. Spend a few minutes working the dressing into the leaves; this makes them softer and more flavorful.
• Overcooking the Pecans: Cooking candied pecans too long can lead to burnt nuts. Keep an eye on them and stir frequently to ensure even cooking without burning.
• Not Balancing Flavors: Leaving out key ingredients like vinegar can affect the salad’s flavor. Make sure to balance sweetness, acidity, and saltiness for a well-rounded taste.
• Ignoring Seasonal Produce: Using out-of-season fruits affects flavor. Choose ripe peaches and fresh blueberries for the best results in this summer salad.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store the salad in the fridge for up to 2 days.
• Containers: Use an airtight container to keep it fresh and prevent wilting.

Freezing Summer Kale Salad with Peaches and Candied Pecans

• Not Recommended: Freezing is not ideal as it can alter the texture of kale and fruits. It’s best enjoyed fresh.

Reheating Summer Kale Salad with Peaches and Candied Pecans

• Oven: Preheat your oven to 350°F (175°C). Spread the salad on a baking sheet for about 5-10 minutes until warmed through.
• Microwave: Place in a microwave-safe bowl and heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over low heat, stirring gently until warmed, about 3-5 minutes.

Frequently Asked Questions

What makes this Summer Kale Salad with Peaches and Candied Pecans special?

This salad stands out due to its combination of fresh summer flavors from peaches and blueberries along with crunchy candied pecans that add both sweetness and texture.

Can I customize my Summer Kale Salad with Peaches and Candied Pecans?

Absolutely! Feel free to swap out peaches for other seasonal fruits like mango or strawberries, or try different nuts if you prefer.

How do I make this salad vegan?

To make a vegan version of your Summer Kale Salad with Peaches and Candied Pecans, simply omit the goat cheese or substitute it with vegan cheese.

Can I prepare the dressing in advance?

Yes! You can mix the dressing ahead of time. Just store it separately in the fridge until you’re ready to assemble your salad.

Final Thoughts

The Summer Kale Salad with Peaches and Candied Pecans is not just refreshing but also versatile. Its delightful mix of textures and flavors makes it perfect for any summer gathering. Don’t hesitate to customize it according to your taste preferences; enjoy experimenting!

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Summer Kale Salad with Peaches and Candied Pecans

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Enjoy a refreshing burst of summer flavors with this vibrant Summer Kale Salad with Peaches and Candied Pecans. Perfect for any occasion, this salad combines nutrient-rich kale, juicy peaches, and crunchy candied pecans to create a delightful balance of taste and texture. Whether you’re hosting a barbecue or seeking a light lunch, this salad is both satisfying and nutritious. Quick to prepare, it features the sweetness of fresh fruits paired with creamy goat cheese, making it an ideal dish for warm-weather dining.

• Total Time: 28 minutes
• Yield: Serves 4

Ingredients

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• 5 cups torn kale leaves
• 1 ripe peach, sliced
• 1/2 cup blueberries
• 2 ounces crumbled goat cheese
• 3/4 cup pecan halves (for candied pecans)
• 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

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Instructions

1. Prepare the Candied Pecans: Heat butter in a skillet over medium heat. Add pecans, maple syrup, smoked paprika, and salt; stir until coated (about 8 minutes). Transfer to cool on parchment.
2. Make the Dressing: In a large bowl, whisk together olive oil, vinegar, mustard, and pepper until combined.
3. Prepare the Kale: Add kale to the dressing; massage for 2-3 minutes until tender.
4. Assemble the Salad: Place dressed kale on a platter; top with peaches, blueberries, goat cheese, and cooled candied pecans.

• Author: Diary
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 salad serving (approximately 250g)
• Calories: 320
• Sugar: 12g
• Sodium: 150mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 10mg