Peach-Pecan Kale Salad with Hot Honey Vinaigrette

Name: Peach-Pecan Kale Salad with Hot Honey Vinaigrette
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Cuisine: American
Ingredients: 1/2 cup pecans; 2 large bunches Tuscan kale, ribs and stems removed, thinly sliced, divided; 8 tablespoons extra-virgin olive oil, divided; 3 large ripe peaches, thinly sliced, divided; 2 tablespoons fresh lemon juice; 3 tablespoons champagne vinegar; 2 tsp hot honey; 1/2 tsp kosher salt; 1/2 tsp freshly ground pepper; 4 oz Gouda, coarsely chopped; 1/4 cup torn mint leaves; Flaky sea salt, to taste

5 steps

Prep:45minCook:8min

From Tanya Holland’s California Soul. Add grilled shrimp, chicken or spicy sausage to turn into main dish.

Updated at: Wed, 16 Aug 2023 16:17:09 GMT

Nutrition balance score

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Ingredients

4 servings

½ cuppecans

2 bunchesTuscan kale

ribs and stems removed, thinly sliced, divided

8 tablespoonsextra-virgin olive oil

divided

3peaches

large ripe, thinly sliced, divided

2 tablespoonsfresh lemon juice

3 tablespoonschampagne vinegar

2 tsphot honey

½ tspkosher salt

½ tspfreshly ground pepper

4 ozGouda

Instructions

Step 1

Preheat oven to 350°. Toast pecans on rimmed baking sheet, tossing once until slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop.

Step 2

Toss kale with two tablespoons olive oil in a large bowl to coat, massage leaves until starting to soften, about 3 minutes. Let sit at room temp for at least 15 minutes up to 2 hours.

Step 3

Toss half of peaches with lemon juice in small bowl to coat, set aside.

Step 4

Blend vinegar, hot honey, kosher salt, pepper, remaining peaches, and remaining 6 tablespoons of olive oil in blender until smooth and emulsified.

Step 5

Pour dressing over kale, add pecans, Gouda, mint, and reserved pearches. Toss to combine. Sprinkle with sea salt and season with more pepper.