Peach-Pecan Kale Salad With Hot-Honey Vinaigrette

Name: Peach-Pecan Kale Salad With Hot-Honey Vinaigrette
Prep time: 25 min
Cook time: 8 min
Total time: 56 min
Yield: 6
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

Recipe GLPR70d17742bbda74

Salad

56 min

401 cal

Servings: 6

Oven

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.25

Champagne vinegar is the hitch—you'll make a second stop at Harris Teeter's specialty vinegar section or ALDI's import aisle, not a stock item at Food Lion or Walmart. Peaches and local pecans are seasonal summer-to-early-fall staples in North Carolina, keeping ingredient cost moderate when ripe fruit arrives, but pricing swings hard if you're shopping off-season. The stated 56 minutes overstates the work: kale needs a real massage with salt and lemon (5 minutes), peaches and gouda take 10 minutes to prep, and the vinaigrette pulls together in 3. Honest total is 25 minutes, making this a weeknight winner. Reheats poorly once the kale softens; eat it same day for the texture that makes the dish sing.