Roasted Peach Kale Salad

 

Hey guys, Nicole with you today!  On Saturday I was in Corner Brook and stopped into the country market on O’Connell Drive.  I picked up some really fresh local veggies, including the largest bunch of kale I’d ever seen (for $2), and some peaches from Nova Scotia.  I wanted to make a salad with the kale and came up with this roasted peach and kale salad.  It’s dressed in a balsamic vinaigrette, and topped with goats cheese and pepitas (pumpkin seeds).

 

 

It’s almost fall, which is my favourite time of year. Some of the veggies in my own garden (and dad’s, he does most of the work) are finally ready to be harvested. Green peas galore, green beans, beets, and romaine lettuce. No kale or peaches though, which makes a trip to the market so great. Being able to get fresh vegetables in Newfoundland is not always the easiest, so I try to make the most of what summer and fall has to offer.

 

 

This salad is tasty, healthy and EASY. You’ve got the pepitas for crunch, the goats cheese for creaminess and tang, and the sweet roasted peaches to bring it all together. Hope you all like it as much as I do!

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Roasted Peach and Kale Salad


A fresh healthy salad made with local ingredients.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 side salads or 2 large

Ingredients

  • 6 Kale leaves
  • 4 Peaches
  • 1/2 cup pepitas
  • 1/4 cup + 2 tbsp Goats Cheese, soft unripened
  • 1/2 Small Red Onion, thinly sliced
  • 2 + 1/2 tsp Honey or Maple syrup
  • 1 + 2 tbsp Extra Virgin Olive Oil
  • 2 tbsp Balsamic vinegar
  • 1 tsp Mustard
  • Sea Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Preheat oven to 350F.  Line a baking sheet with parchment paper.  Slice the peaches, place on baking sheet, and drizzle with 2 tsp honey (or maple syrup) and 1 tbsp olive oil.  Bake for 30 minutes.

  2. Meanwhile, in a jar, shake together the balsamic vinegar, mustard, remaining olive oil and honey, and salt and pepper, to taste.

  3. Wash the kale, remove and discard the stems, placing the leaves in a bowl.  Pour the dressing over the kale, and using your hands massage the dressing into kale for several minutes.  Add the peaches, goats cheese, red onion and pepitas to the salad.  Serve and enjoy!

 

 

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