Serves 6
56 min
Peach-Pecan Kale Salad With Hot-Honey Vinaigrette
Recipe GLPR70d17742bbda74
A vibrant Southern-inspired salad featuring tender massaged Tuscan kale dressed with a smooth, spiced peach-vinegar vinaigrette. Topped with toasted pecans, creamy Gouda, fresh mint, and bright peach slices for a perfect balance of sweet, savory, and nutty flavors.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
½ cup raw pecans
2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced
8 Tbsp. extra-virgin olive oil, divided
3 large ripe peaches, thinly sliced, divided
2 Tbsp. fresh lemon juice
3 Tbsp. Champagne vinegar
2 tsp. hot honey
1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt
½ tsp. freshly ground black pepper, plus more for serving
4 oz. Gouda cheese, coarsely chopped
½ cup fresh mint leaves, torn
Flaky sea salt for finishing
Directions
Preheat your oven to 350°F. Spread the pecans on a rimmed baking sheet in a single layer. Toast for 6–8 minutes, stirring once halfway through, until the nuts are slightly darkened and fragrant. Transfer to a plate to cool, then coarsely chop them.
Place the sliced kale in a large bowl. Drizzle with 2 Tbsp. of olive oil and massage the leaves gently but firmly for about 3 minutes, using your hands to break down the fibers until the leaves begin to soften and wilt slightly. Let the kale sit at room temperature for at least 15 minutes—or up to 2 hours—to continue softening.
In a small bowl, combine 1½ of the sliced peaches with the fresh lemon juice, stirring gently to coat. Set this bowl aside.
Pour the Champagne vinegar, hot honey, kosher salt, black pepper, the remaining 1½ sliced peaches, and the remaining 6 Tbsp. of olive oil into a blender. Blend on high speed until the mixture is completely smooth and fully emulsified, about 1–2 minutes.
Pour the warm peach vinaigrette over the massaged kale and gently toss to coat evenly. Add the toasted pecans, chopped Gouda, torn mint leaves, and the reserved lemon-coated peach slices. Toss everything together until well combined. Finish by sprinkling flaky sea salt over the top and adding additional freshly ground black pepper to taste.
