This Summer Kale Salad with Peaches and Candied Pecans is a delightful blend of flavors and textures that will refresh your palate. Perfect for picnics, barbecues, or a light lunch, this salad shines as a summer dish. The combination of sweet peaches, juicy blueberries, and crunchy candied pecans brings out the best of seasonal produce. With creamy goat cheese sprinkled on top, every bite is a burst of flavor that’s both nutritious and satisfying.
Why You’ll Love This Recipe
- Quick and Easy: This salad can be prepared in just 20 minutes, making it ideal for busy weeknights or last-minute gatherings.
- Nutritious Superfoods: Packed with fresh kale, peaches, and blueberries, this dish is loaded with vitamins and antioxidants.
- Flavorful Combination: The sweetness of peaches and blueberries pairs beautifully with the tangy dressing and the crunch of candied pecans.
- Versatile Serving Options: Serve it as a side dish or main course; it fits perfectly into any meal plan or occasion.
- Customizable Ingredients: Feel free to swap in different fruits or nuts depending on what you have on hand or your personal preferences.
Tools and Preparation
Having the right tools makes preparing this salad seamless. Here are the essential items you’ll need to create your Summer Kale Salad with Peaches and Candied Pecans.
Essential Tools and Equipment
- Large mixing bowl
- Skillet
- Fork
- Parchment paper
- Measuring spoons
Importance of Each Tool
- Large mixing bowl: This is crucial for mixing the dressing and massaging the kale without making a mess.
- Skillet: Ideal for making candied pecans quickly over medium heat.
- Fork: Perfect for whisking together the dressing ingredients efficiently.
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
To 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 while stirring constantly until the pecans are coated in a sticky glaze; this should take about 8 minutes.
4. Transfer the pecans to a parchment-lined plate in a single layer to cool.
Step 2: Prepare the Dressing
To prepare the dressing:
1. In a large bowl, mix all dressing ingredients using a fork until well combined.
Step 3: Massage the Kale
To massage the kale:
1. Add the torn kale leaves to the bowl with dressing.
2. Toss to coat them completely with dressing.
3. Massage by hand until they reduce in volume, become darker green, and tender—around 2 to 3 minutes.
Step 4: Assemble Your Salad
To assemble your salad:
1. Transfer the kale to a platter or divide between individual serving plates.
2. Top each serving with peach slices, blueberries, crumbled goat cheese, and candied pecans.
Enjoy your vibrant Summer Kale Salad with Peaches and Candied Pecans!
How to Serve Summer Kale Salad with Peaches and Candied Pecans
This Summer Kale Salad with Peaches and Candied Pecans is not only delicious but also versatile in its presentation. Here are some creative serving suggestions to elevate your meal.
Individual Bowls
- Serve the salad in individual bowls for a personal touch. This makes it easy for guests to enjoy their own portion topped with all the tasty ingredients.
Family Style Platter
- Present the salad on a large platter for a communal dining experience. Let everyone serve themselves, making it perfect for gatherings or family dinners.
Picnic Ready
- Pack the salad in mason jars for an easy picnic option. Layer the dressing at the bottom, followed by kale, fruits, cheese, and pecans on top. Just shake before enjoying!
With Grilled Proteins
- Pair this salad with grilled chicken or shrimp for a heartier meal. The smoky flavors complement the sweetness of the peaches wonderfully.
How to Perfect Summer Kale Salad with Peaches and Candied Pecans
Achieving perfection with your Summer Kale Salad is all about balance and freshness. Here are some tips to enhance your dish.
- Use Fresh Ingredients: Always opt for fresh kale, ripe peaches, and seasonal blueberries to maximize flavor.
- Massage the Kale: Take time to massage the kale leaves with dressing. This helps soften them and improves taste.
- Adjust Sweetness: If you prefer a sweeter salad, add more maple syrup to the dressing or use sweeter peaches.
- Experiment with Nuts: Try different nuts like walnuts or almonds if you want to vary the texture while keeping it crunchy.
Best Side Dishes for Summer Kale Salad with Peaches and Candied Pecans
This vibrant salad pairs well with various side dishes that complement its flavors. Here are some excellent options to consider.
- Grilled Corn on the Cob: Sweet and smoky, grilled corn adds a delightful crunch alongside the salad.
- Quinoa Salad: A light quinoa salad offers additional protein while enhancing the overall health benefits of your meal.
- Roasted Sweet Potatoes: Their natural sweetness pairs nicely with the peaches in your summer kale salad.
- Caprese Skewers: Fresh mozzarella, basil, and tomatoes on skewers provide a refreshing bite that balances well with your main dish.
- Garlic Bread: Serve warm garlic bread as a comforting side that complements any fresh salad.
- Fruit Platter: A colorful selection of seasonal fruits can act as a refreshing palate cleanser following your rich salad.
- Cucumber Feta Salad: The crispness of cucumbers mixed with salty feta enhances the overall garden-fresh theme.
- Stuffed Bell Peppers: These can be filled with grains or proteins, offering a hearty option alongside lighter fare like your salad.
Common Mistakes to Avoid
Creating a delicious Summer Kale Salad with Peaches and Candied Pecans can be simple, but several common mistakes can hinder the outcome. Here are some to watch out for:
- Skipping the massage: Not massaging the kale leaves can lead to a tough texture. Make sure to gently rub them with your hands after adding the dressing to make them tender.
- Overcooking the pecans: Cooking the pecans too long can burn them. Keep a close eye on them while they’re in the skillet, stirring constantly until they are just right.
- Neglecting seasoning: Forgetting to season your salad properly can result in bland flavors. Always taste and adjust salt and pepper as needed for a balanced flavor.
- Using unripe peaches: Using peaches that aren’t ripe will make your salad less enjoyable. Choose sweet, juicy peaches for the best flavor and texture.
- Ignoring ingredient ratios: A poor balance of ingredients can overwhelm the dish. Stick to the recipe proportions to ensure each flavor shines through.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- Enjoy within 2-3 days for optimal freshness.
- Keep dressing separate if possible to maintain kale’s crispiness.
Freezing Summer Kale Salad with Peaches and Candied Pecans
- Freezing is not recommended due to the texture of fresh ingredients.
- If you must freeze, only freeze candied pecans separately.
- Thaw pecans in the refrigerator before serving.
Reheating Summer Kale Salad with Peaches and Candied Pecans
- Oven: Preheat oven to 350°F (175°C). Spread salad components on a baking sheet and heat for about 5-10 minutes.
- Microwave: Place salad in a microwave-safe bowl, cover loosely, and heat for 30 seconds to 1 minute, checking frequently.
- Stovetop: Heat in a skillet over medium-low heat until warmed through, stirring occasionally.
Frequently Asked Questions
What is a Summer Kale Salad with Peaches and Candied Pecans?
A Summer Kale Salad with Peaches and Candied Pecans is a vibrant dish featuring tender kale topped with fresh peaches, blueberries, creamy goat cheese, and crunchy candied pecans. It’s perfect for summer!
Can I make this salad ahead of time?
Yes! You can prepare most components ahead of time but store the dressing separately until ready to serve for maximum freshness.
What other fruits work well in this salad?
You can substitute or add fruits like strawberries or nectarines for a different twist while keeping it refreshing.
How do I customize my Summer Kale Salad with Peaches and Candied Pecans?
Feel free to add proteins like grilled chicken or quinoa for extra nutrition. You can also swap out goat cheese for feta or omit it entirely for a vegan version.
Can I use other nuts instead of pecans?
Absolutely! Almonds or walnuts could also work well in place of candied pecans while providing great texture and flavor.
Final Thoughts
This Summer Kale Salad with Peaches and Candied Pecans is not only refreshing but also versatile. Its combination of sweet fruit, creamy cheese, and crunchy nuts makes it perfect for any summer meal or picnic. Don’t hesitate to customize it with your favorite ingredients or toppings—try it today!
Summer Kale Salad with Peaches and Candied Pecans
This Summer Kale Salad with Peaches and Candied Pecans is a refreshing dish that perfectly embodies the flavors of the season. Bursting with vibrant colors and textures, this salad features tender kale, sweet ripe peaches, juicy blueberries, and creamy goat cheese, all topped with crunchy homemade candied pecans. It’s an ideal choice for picnics, barbecues, or light lunches. With its quick preparation time and nutritious ingredients, this salad not only delights your taste buds but also nourishes your body. Enjoy it as a side dish or a satisfying main course—this versatile recipe allows for personal customization with your favorite fruits and nuts.
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
- 5 cups torn kale leaves
- 1 ripe peach
- 1/2 cup blueberries
- 2 ounces crumbled goat cheese
- 3/4 cup pecan halves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar or white balsamic vinegar
- 1/2 teaspoon stone ground mustard
- 1 tablespoon butter
- 1 tablespoon plus 1 teaspoon maple syrup
- 1/8 teaspoon bittersweet smoked paprika
- Freshly ground black pepper
Instructions
- Prepare candied pecans by heating butter in a skillet over medium heat. Add pecans, maple syrup, smoked paprika, and salt; cook for about 8 minutes until coated in glaze. Cool on parchment paper.
- In a large bowl, whisk together dressing ingredients until combined.
- Add kale to the bowl and massage with dressing until tender (2-3 minutes).
- Assemble the salad on a platter or individual plates by topping with peach slices, blueberries, goat cheese, and candied pecans.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 salad serving (250g)
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added protein, consider topping the salad with grilled chicken or quinoa. Feel free to substitute fruits like strawberries or nectarines based on availability or preference. Adjust the sweetness of the dressing to your liking by adding more maple syrup if desired.