Summer Peach, Kale and Pecan Salad


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

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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