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Peach-Pecan Kale Salad With Hot-Honey Vinaigrette
This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.
👥 4 Servings👤 Tanya Holland📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Preheat oven to 350°. Toast ½ cup pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–⏱️ 8 minutes. Let cool; coarsely chop.
2
Toss 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced, with 2 Tbsp. extra-virgin olive oil in a large bowl to coat. Massage leaves until starting to soften, about ⏱️ 3 minutes. Let sit at room temperature at least ⏱️ 15 minutes and up to ⏱️ 2 hours.
large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced2. extra-virgin olive oil, divided8 Tbsp
3
Toss 1½ large ripe peaches, thinly sliced, with 2 Tbsp. fresh lemon juice in a small bowl to coat. Set aside.
large ripe peaches, thinly sliced, divided3. fresh lemon juice2 Tbsp
4
Blend 3 Tbsp. Champagne vinegar, 2 tsp. hot honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, remaining 1½ large ripe peaches, thinly sliced, and remaining 6 Tbsp. extra-virgin olive oil in a blender until smooth and emulsified.
. Champagne vinegar3 Tbsp. hot honey2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsplarge ripe peaches, thinly sliced, divided3. extra-virgin olive oil, divided8 Tbsp
5
Pour dressing over kale. Add pecans, 4 oz. Gouda, coarsely chopped, ½ cup torn mint leaves, and reserved peaches; toss to combine. Sprinkle with flaky sea salt and season with more pepper.
. Gouda, coarsely chopped4 ozFlaky sea salt
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