June 15, 2021

Kale salad with dried peaches and balsamic dressing

This bright green Kale Salad with Dried Peaches and Balsamic Dressing is loaded with all kinds of good-for-you ingredients. Tender kale, shaved brussels sprouts, dried peaches, toasted almonds, and parmesan cheese, all dressed with the easiest balsamic vinaigrette.

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Kale is known and popular for it’s bright green color and high nutrient content. Did you know that just 1 cup of chopped raw kale gives you 100% of the daily recommended amounts of vitamin A and K? Kale contains Lutein, a nutrient that gives the plant it’s beautiful green color, which in return helps keep eyes and vision healthy.

These healthy greens also add a boost of antioxidants, fiber, a generous amount of vitamin C, and so much more! Kale is among the most nutrient dense food on the planet! I have really grown to appreciate this beautiful vegetable.

Favorite Ways To Enjoy Kale:

Some of my favorite ways to enjoy kale and all its nutrients is in smoothies, soups, salads, and of course, this Kale Salad with Dried Peaches and Balsamic Dressing.

There are many different varieties of kale but I like to use curly kale for most of my recipes. The texture holds up well and the flavor is mild.

How to tenderize kale for salads.

Raw kale can sometimes be tough and fibrous making it not so pleasant to eat in salads. This method for tenderizing the leaf can be used in any raw kale salad.

Wash and remove the leaf from the stems.
Chop to desired size and add to a large bowl.
Squeeze lemon juice and a drizzle of olive oil over the greens.
With clean hands, gently massage the kale leaves until they start to soften. They will also turn an even brighter green.
That’s it! Now you’re ready to assemble the salad.

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Let’s eat!🤍

Kale Salad with Dried Peaches and Balsamic Dressing

This bright green salad is loaded with all kinds of good-for-you ingredients. Tender kale, shaved brussels sprouts, dried peaches, toasted almonds and parmesan cheese, all dressed with the easiest balsamic vinaigrette.

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Prep Time 20

Total Time 20

Course Brunch, Lunch, Salad, Sides

Cuisine American

Servings 5

Ingredients

1 bunch curly kale, stems removed and leaves chopped
1 cup brussels sprouts, outer leaves removed, stems removed, and sliced thin You can also use a food processor to shave brussels sprouts
6 ounce bag of dried peaches chopped in small pieces, about 1 cup
1/2 cup toasted sliced almonds
1/4-1/2 cup freshly shredded parmesan cheese optional
1/2 lemon, juiced
1 1/2 tbsp olive oil

Balsamic Dressing

1/4 cup olive oil
1 garlic clove, smashed
3 tbsp balsamic vinegar
1 tsp low sodium soy sauce
splash of Worcestershire
1 tsp Dijon mustard
1 tsp honey optional
salt and pepper to taste

Instructions

Start by removing kale from the stems. Chop and place in a large bowl. Add lemon juice and 1 1/2 tablespoons olive oil over the greens. Using your hands, massage leaves until they feel tender and turn a bright green.
Add shaved brussels sprouts, dried peaches, toasted almonds and parmesan cheese.
Add all the dressing ingredients to a small bowl and whisk until slightly thickened. Remove smashed garlic.
Pour all the dressing over the salad and gently toss to coat. Serve right away or keep chilled until ready to eat.

Notes

Make ahead- This salad can be made 1 day in advance. Assemble salad and keep dressing separate until ready to consume.

Dried fruit- Use whatever kind of dried fruit you like in this salad. Craisins, apricots mangos and dried cherries all work well.

Nuts- Toasted pine nuts, pistachios, pecans and walnuts are all great nuts to add to this salad.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Keyword Almonds, Balsamic dressing, Brussels sprouts, Dried fruit, kale, parmesan cheese, Salad, Vinaigrette