Description
A fresh and vibrant salad combining massaged kale with sweet peaches, tart blueberries, toasted walnuts, and creamy goat cheese in a honey balsamic dressing.
Ingredients
Scale
- 1 large bunch curly kale (8–10 cups chopped)
- 3 medium ripe peaches, pitted and sliced
- 1 cup fresh blueberries
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 small shallot, finely minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions
- 1. Remove stems from kale and chop into bite-sized pieces. Place in large bowl.
- 2. Massage kale with 1 tablespoon olive oil for 2-3 minutes until softened.
- 3. Cut peaches into 1/2-inch wedges.
- 4. Rinse and dry blueberries thoroughly.
- 5. Toast walnuts in dry skillet for 3-4 minutes until fragrant. Cool and chop.
- 6. Whisk together remaining olive oil, lemon juice, honey, balsamic vinegar, shallot, salt, pepper, and thyme.
- 7. Add peaches and blueberries to kale. Pour dressing over and toss gently.
- 8. Let sit 10-15 minutes for flavors to meld.
- 9. Add toasted walnuts and goat cheese just before serving.
Notes
Best served fresh within 24 hours. Store leftovers refrigerated up to 2 days. Add nuts and cheese just before serving to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 12g
- Sodium: 245mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g