Ingredients
Scale
- 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
Instructions
- 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.
- Make the Dressing: In a large bowl, whisk together olive oil, vinegar, mustard, and pepper until combined.
- Prepare the Kale: Add kale to the dressing; massage for 2-3 minutes until tender.
- Assemble the Salad: Place dressed kale on a platter; top with peaches, blueberries, goat cheese, and cooled candied pecans.
- 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