Warm Grilled Peach And Kale Salad Recipes

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WARM GRILLED PEACH AND KALE SALAD



Warm Grilled Peach and Kale Salad image

Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.

Provided by Chef Mo

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 8h30m

Yield 4

Number Of Ingredients 12

1 medium red bell pepper, chopped
¼ cup apple cider vinegar
¼ cup chopped yellow onion
2 tablespoons vegetable oil
2 tablespoons honey
½ teaspoon freshly grated ginger
½ teaspoon garlic paste
1 tablespoon vegetable oil
2 peaches, each cut into 8 wedges
½ pound kale leaves, veins removed
⅓ cup goat cheese
salt and pepper to taste

Steps:

  • Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
  • Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 20.5 g, Cholesterol 9.2 mg, Fat 14.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 149.3 mg, Sugar 13.6 g

WARM GRILLED PEACH AND KALE SALAD



Warm Grilled Peach and Kale Salad image

Wow your guests with this elegant warm grilled peach and kale salad topped with goat cheese.

Provided by Chef Mo

Categories     Kale Salad

Time 8h30m

Yield 4

Number Of Ingredients 12

1 medium red bell pepper, chopped
¼ cup apple cider vinegar
¼ cup chopped yellow onion
2 tablespoons vegetable oil
2 tablespoons honey
½ teaspoon freshly grated ginger
½ teaspoon garlic paste
1 tablespoon vegetable oil
2 peaches, each cut into 8 wedges
½ pound kale leaves, veins removed
⅓ cup goat cheese
salt and pepper to taste

Steps:

  • Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
  • Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 223.4 calories, Carbohydrate 20.5 g, Cholesterol 9.2 mg, Fat 14.2 g, Fiber 1.9 g, Protein 4.8 g, SaturatedFat 4.1 g, Sodium 149.3 mg, Sugar 13.6 g

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