Kale Salad with Caramelized Peaches and Orange Vinegarette
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 cups curly kale, chopped into bite size pieces
  • juice of ½ of a lemon
  • 4 fresh peaches, sliced
  • 1 cup pecans, toasted, roughly chopped
  • ½ cup feta cheese
  • ½ red onion, chopped
  • For the Dressing:
  • 1 tablespoon fresh basil (you can use parsley, too)
  • ½ cup fresh squeezed orange juice
  • ¼ olive oil (You’ll need a couple of tablespoons more when cooking the peaches)
  • 1 tablespoon honey (you’ll also need an extra drizzle for caramelizing the peaches)
  • 1 tablespoon balsamic vinegar (You’ll need a splash more used in caramelizing)
  • 2 tablespoons champagne vinegar
  • 1 ½ teaspoon Greek yogurt
  • ¼ teaspoon salt
  • ⅛ teaspoon red pepper
Instructions
  1. Take a fresh bunch of Kale and cut it off the stems.
  2. Chop it up into bite-size pieces and put it into a medium size bowl.
  3. Squeeze a half of a lemon on the kale and rub it in vigorously. Massage it in thoroughly. This softens the kale and brings out a nice flavor.
  4. Toast the pecans in a skillet or oven until they are warm and slightly crunchy. Roughly chop them and set them aside.
  5. Slice four peaches and grill them in a skillet with olive oil.
  6. Add the chopped onion and cook until onions are soft and translucent.
  7. Add a drizzle of honey to help with the caramelizing and sweetening.
  8. Pour about a tablespoon or more of balsamic vinegar. This will help it to sizzle and finish caramelizing. The onions will turn a golden brown when done.
  9. Put the kale in a salad plate. Put about a cup of chopped kale on each plate.
  10. You may want to chop the peach slices into bite size pieces before you add them to the kale. The peaches will be soft so just chop them with your spoon.
  11. Pour the hot peaches and onion mixture on top of the kale. It should wilt it slightly. Some parts will stay crunchy, but it gives it a nice mix.
  12. Sprinkle on the pecans evenly across each plate.
  13. Top that off with feta. Just sprinkle it evenly like the pecans. I like a lot of feta because it brings out a salty taste, and that compliments the sweet peaches.
  14. Drizzle on a small amount of dressing to complete the salad.
  15. Note: If you’re like me and use a small amount of dressing, you will have a lot leftover. Just store it in the refrigerator to use later. It stores nicely.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/kale-salad-with-carmelized-peaches-and-orange-vinegarette/