Summer Kale Salad with Peaches and Candied Pecans

This Summer Kale Salad with Peaches and Candied Pecans is a vibrant dish that embodies the flavors of summer. Packed with nutrient-rich kale, juicy peaches, and crunchy candied pecans, this salad is perfect for picnics, barbecues, or a light lunch. Its delightful combination of textures and flavors makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Easy to Prepare: This salad takes just 20 minutes to whip up, making it an ideal choice for busy weeknights or last-minute gatherings.
• Flavorful Fusion: The sweetness of peaches paired with tangy goat cheese and crunchy pecans creates a deliciously balanced dish.
• Nutritious Ingredients: Featuring superfoods like kale and blueberries, this salad is not only tasty but also packed with vitamins and minerals.
• Versatile Dish: Enjoy it as a main course or serve it as a side dish to complement grilled meats during summer cookouts.
• Beautiful Presentation: The bright colors from the ingredients make this salad visually appealing, sure to impress your guests.

Tools and Preparation

Making this salad requires some basic kitchen tools. Here’s what you’ll need:

Essential Tools and Equipment

• Mixing bowl
• Skillet
• Fork
• Serving platter

Importance of Each Tool

• Mixing bowl: Essential for combining the dressing ingredients and massaging the kale to enhance its flavor and tenderness.
• Skillet: Used for cooking the candied pecans; ensures even heating for the perfect glaze.

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

How to Make Summer Kale Salad with Peaches and Candied Pecans

Step 1: Make 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, stirring constantly until the pecans are coated in a sticky glaze and no liquid remains in the pan (about 8 minutes).
4. Transfer the pecans to a parchment-lined plate and spread them out in a single layer to cool.

Step 2: Prepare the Dressing

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

Step 3: Massage the Kale

1. Add the torn kale leaves to the bowl with dressing.
2. Toss to coat them thoroughly.
3. Massage by hand until reduced in volume, darker green, and tender (about 2 to 3 minutes).

Step 4: Assemble the Salad

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

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

How to Serve Summer Kale Salad with Peaches and Candied Pecans

This delicious Summer Kale Salad with Peaches and Candied Pecans can be served in various delightful ways. Whether you want to impress guests at a gathering or enjoy a refreshing meal at home, these serving suggestions will enhance your experience.

Individual Bowls

• Serve the salad in individual bowls for a personal touch. This makes it easy for guests to enjoy their own portion without sharing.

Family Style

• Present the salad on a large platter. Allow everyone to help themselves, creating a communal dining atmosphere perfect for summer gatherings.

With Grilled Proteins

• Pair this salad with grilled chicken or shrimp. The smoky flavors complement the sweet peaches and crunchy pecans beautifully.

As a Standalone Dish

• Enjoy the Summer Kale Salad as a light lunch or dinner option. It’s filling enough on its own while being refreshing and nutritious.

Picnic Ready

• Pack the salad in mason jars for a picnic. Layer the ingredients starting with dressing at the bottom to keep everything fresh until it’s time to eat.

How to Perfect Summer Kale Salad with Peaches and Candied Pecans

To ensure your Summer Kale Salad stands out, consider these helpful tips that will elevate its flavor and presentation.

• Use Fresh Ingredients: Always select ripe peaches and fresh kale for optimal taste and texture.
• Massage the Kale: Gently massaging the kale leaves helps break down their toughness, making them more tender and flavorful.
• Customize Your Dressing: Feel free to adjust the vinegar or add herbs like basil for an extra kick that suits your palate.
• Chill Before Serving: Letting the salad chill in the refrigerator before serving enhances its refreshing qualities, especially on hot days.
• Add More Texture: Incorporate other nuts or seeds, like sunflower seeds, for additional crunch alongside the candied pecans.
• Consider Seasonal Variations: Swap out peaches for other seasonal fruits like nectarines or cherries when they are available for different flavor profiles.

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

This vibrant Summer Kale Salad pairs wonderfully with various side dishes. Here are some fantastic options that complement its flavors perfectly.

1. Grilled Corn on the Cob: The sweet, smoky flavor of grilled corn enhances the freshness of the salad.
2. Caprese Skewers: These skewers made from cherry tomatoes, mozzarella, and basil add a delightful bite-sized treat.
3. Quinoa Pilaf: A light quinoa dish with herbs can provide added protein and make your meal more filling.
4. Roasted Vegetable Medley: Seasonal roasted vegetables bring warmth and contrast to your refreshing kale salad.
5. Garlic Breadsticks: Soft breadsticks brushed with garlic butter offer a comforting side that pairs well with salads.
6. Watermelon Feta Salad: This light side dish balances sweetness and saltiness, echoing flavors found in your main salad.

Common Mistakes to Avoid

When preparing your Summer Kale Salad with Peaches and Candied Pecans, it’s essential to dodge common pitfalls. Here are some mistakes to watch out for:

• Using wilted kale: Always use fresh, crisp kale leaves. Wilted kale can affect the salad’s texture and taste.
• Overdressing the salad: Less is more when it comes to dressing. Start with a small amount and add more if needed to avoid soggy greens.
• Skipping the massaging step: Massaging the kale makes it tender and enhances its flavor. Don’t skip this vital step!
• Neglecting to cool candied pecans properly: If you don’t let the pecans cool on parchment, they may stick together, making them harder to use in your salad.
• Not balancing flavors: Ensure you have a mix of sweet, savory, and tangy elements in your salad for a well-rounded flavor profile.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• This Summer Kale Salad can be refrigerated for up to 2 days.
• Keep the dressing separate if possible to maintain freshness.

Freezing Summer Kale Salad with Peaches and Candied Pecans

• It is not recommended to freeze this salad as the texture of kale and fruits will change when frozen.
• Fresh ingredients like peaches do not thaw well.

Reheating Summer Kale Salad with Peaches and Candied Pecans

• Oven: Preheat the oven to 350°F (175°C). Spread the salad on a baking sheet for a few minutes just until warmed.
• Microwave: Place the salad in a microwave-safe dish. Heat for 30 seconds, stir, then heat in 15-second intervals until warm.
• Stovetop: Use a skillet over medium heat. Add a splash of olive oil and toss gently until warmed through.

Frequently Asked Questions

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

Yes! Feel free to add other fruits like strawberries or nuts such as walnuts for extra crunch.

How do I make this salad vegan?

To make your Summer Kale Salad with Peaches and Candied Pecans vegan, simply omit the goat cheese or substitute it with a plant-based alternative.

What can I serve with this salad?

This refreshing salad pairs well with grilled chicken or fish for a complete meal.

Is this recipe gluten-free?

Yes, all ingredients in the Summer Kale Salad with Peaches and Candied Pecans are gluten-free.

Final Thoughts

The Summer Kale Salad with Peaches and Candied Pecans is not only delicious but also versatile. Its combination of flavors makes it perfect for any occasion. Feel free to customize it by adding your favorite seasonal fruits or nuts. Give this refreshing recipe a try today!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Summer Kale Salad with Peaches and Candied Pecans

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Aileen
• Total Time: 20 minutes
• Yield: Serves approximately 4 people 1x

Print Recipe

Pin Recipe

Description

Experience the flavors of summer with this vibrant Summer Kale Salad featuring juicy peaches and crunchy candied pecans. This refreshing dish combines nutrient-rich kale, sweet peaches, and a hint of creamy goat cheese, making it perfect for summer picnics, barbecues, or a light lunch. With its delightful mix of textures and flavors, it’s a delicious way to enjoy seasonal produce while providing essential vitamins and minerals. Easy to prepare in just 20 minutes, this salad is not only nutritious but also visually stunning, sure to impress your guests at any gathering.

---

Ingredients

Scale 1x2x3x

• 5 cups lightly packed torn kale leaves (center stems removed)
• 1 ripe peach, sliced
• 1/2 cup blueberries
• 2 ounces crumbled chèvre
• 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
• 3/4 cup pecan halves
• 1 tablespoon plus 1 teaspoon maple syrup
• 1/8 teaspoon bittersweet smoked paprika

Cook Mode Prevent your screen from going dark

---

Instructions

1. For the candied pecans: Heat butter in a skillet over medium heat. Add pecans, maple syrup, smoked paprika, and sea salt. Cook for about 8 minutes until coated in glaze. Cool on parchment paper.
2. Prepare the dressing by mixing olive oil, sherry vinegar, mustard, and black pepper in a bowl.
3. Massage torn kale leaves with the dressing until tender for about 2-3 minutes.
4. Assemble the salad by placing the dressed kale on a platter and topping it with peach slices, blueberries, goat cheese, and cooled candied pecans.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 325
• Sugar: 12g
• Sodium: 115mg
• Fat: 23g
• Saturated Fat: 4g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 10mg