Description
Fresh kale massaged until tender, sweet ripe peaches, juicy blueberries, creamy goat cheese, and toasted walnuts with a honey balsamic dressing.
Ingredients
Scale
- 6 cups fresh kale, stems removed and chopped
- 3 medium ripe peaches, pitted and sliced
- 1 cup fresh blueberries
- 1/2 cup crumbled goat cheese
- 1/3 cup toasted walnuts, chopped
- 1/4 cup thinly sliced red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1. Remove stems from kale and chop leaves. Massage with a pinch of salt for 2-3 minutes until softened.
- 2. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper for dressing.
- 3. Toast walnuts in a dry skillet for 3-4 minutes until fragrant. Cool and chop roughly.
- 4. Slice peaches into thin wedges. Wash blueberries. Thinly slice red onion.
- 5. Toss massaged kale with half the dressing. Add peaches, blueberries, and onion.
- 6. Top with goat cheese and toasted walnuts. Drizzle with remaining dressing.
- 7. Let rest 10-15 minutes before serving to allow flavors to meld.
Notes
Store covered in refrigerator up to 3 days. Salad improves as it sits. Use ripe, fragrant peaches for best results.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 22g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 12g