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Peach, Pecan & Blue Cheese Kale Salad

Chelsea Colbath
A simple kale salad inspired by late summer farmer's market finds. Make a big batch on Sunday to have for lunch all week!
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Servings 2

Ingredients
  

Salad

  • 1 bunch of kale or about 10-12 large leaves (I used Russian Red, but any variety is fine)
  • 1 ripe peach thinly sliced
  • 1/2 a pint of cherry tomatoes halved (I used sungolds, any variety is fine)
  • 1/2 a red onion thinly sliced (or the bulbs of 4 purple scallions)
  • 4 ounces blue cheese
  • 1/2 cup pecans

Maple-Dijon Vinaigrette

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon maple syrup
  • 2 Tablespoons olive oil
  • 1/4 teaspoon each salt and pepper

Instructions
 

  • 1. Toast pecans in a skillet over medium heat, stirring occasionally, for about 8 minutes, or until starting to brown. Remove from pan and set aside to cool.
  • 2. Remove stems from kale, and thinly slice the leaves. Add the leaves to a large bowl. Top with peach slices, halved cherry tomatoes, sliced red onion, crumbled blue cheese, and toasted pecans.
  • 3. Put all dressing ingredients into a small mason jar or bowl. Shake/whisk to combine, then pour over salad. Serve immediately, though leftovers are still good up to 1 day later if dressed. Without dressing, salad will last for 4-5 days in the fridge. Pecans will be crunchiest if left off the salad and added when ready to serve, if you're making this several days in advance.

Notes

Adapted from My Summer Kale Salad with Spicy Granola