Your visitors will be impressed by this classy grilled peach salad with kale and goat cheese!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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 leaves 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 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 149 mg |
| Sugars | 14 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for dinner last night and it was delicious. I did not chop the kale, i deveined the pieces from the stems and left them as large as possible. I liked how the smaller pieces got a little charred to give it a nice grilled taste. Would definitely recommend this salad. The ginger and garlic in the dressing offset the sweetness of the peaches and the honey . DELICIOUS!