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: In a skillet over medium heat, melt butter. Add pecans, maple syrup, smoked paprika, and sea salt. Stir until coated and glaze forms (about 8 minutes). Cool on parchment paper.
- Make the Dressing: Whisk together olive oil, vinegar, mustard, and pepper in a large bowl.
- Combine Salad: Toss the torn kale in the dressing. Massage the leaves for 2-3 minutes until tender.
- Assemble: Serve the massaged kale topped with peach slices, blueberries, crumbled goat cheese, and cooled candied pecans.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving (about 200g)
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg