Summer Peach, Kale and Pecan Salad
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 2 large or 4 small salads
Keep you kitchen cool with this summer recipe. Yum!
Total Time: 20 minutes
Servings: 2 large or 4 small salads
Keep you kitchen cool with this summer recipe. Yum!
Ingredients:
For the Pecans
1 tablespoon butter
3/4 cup pecan halves
1 tablespoon, plus 1 teaspoon maple syrup
1/8 teaspoon bittersweet smoked paprika
For the Dressing
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon ground mustard
black pepper
For the Salad
5 cups, lightly packed, torn kale leaves
1 ripe peach, sliced
1/2 cup blueberries
2 ounces crumbled feta
For the Pecans
1 tablespoon butter
3/4 cup pecan halves
1 tablespoon, plus 1 teaspoon maple syrup
1/8 teaspoon bittersweet smoked paprika
For the Dressing
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon ground mustard
black pepper
For the Salad
5 cups, lightly packed, torn kale leaves
1 ripe peach, sliced
1/2 cup blueberries
2 ounces crumbled feta
Directions:
For the Pecans
Heat butter in a skillet over medium heat.
Add pecan halves, syrup, paprika and a couple of pinches of sea salt.
Cook, stirring constantly, until pecans are coated and no liquid remains in the pan, for 8 minutes.
Put pecans on a parchment lined plate and spread out in a layer to cool.
For the Dressing
Mix dressing ingredients with a fork in a bowl.
For the Salad
Add kale, toss to coat with dressing and mix until reduced in volume, darker green, for 2 to 3 minutes.
Transfer kale to a platter or divide it between individual plates.
Top with peaches, blueberries, cheese and pecans. Enjoy!
For the Pecans
Heat butter in a skillet over medium heat.
Add pecan halves, syrup, paprika and a couple of pinches of sea salt.
Cook, stirring constantly, until pecans are coated and no liquid remains in the pan, for 8 minutes.
Put pecans on a parchment lined plate and spread out in a layer to cool.
For the Dressing
Mix dressing ingredients with a fork in a bowl.
For the Salad
Add kale, toss to coat with dressing and mix until reduced in volume, darker green, for 2 to 3 minutes.
Transfer kale to a platter or divide it between individual plates.
Top with peaches, blueberries, cheese and pecans. Enjoy!
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