Summer Kale Salad With Peaches And Candied Pecans

Summer Kale Salad With Peaches And Candied Pecans


Ingredients:
3/4 cup pecan halves
1 tablespoon plus 1 teaspoon maple syrup
1/8 teaspoon bittersweet smoked paprika
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar or white balsamic vinegar
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Instructions:
  • First step is To make the candied pecans, heat the butter in a skillet over medium heat. Add the pecan halves, maple syrup, smoked paprika, and a couple of pinches of sea salt. Cook, stirring constantly, until the pecans are coated in a sticky glaze and no liquid remains in the pan, about 8 minutes. Transfer the pecans to a parchment-lined plate and spread them out in a single layer to cool.
  • And then, Mix all the dressing ingredients with a fork in a large bowl. Add the kale leaves, toss to coat them with the dressing, and massage them by hand until reduced in volume, darker green, and tender, 2 to 3 minutes. Transfer the kale to a platter or divide it between individual serving plates. Top with the peach slices, blueberries, crumbled goat cheese, and candied pecans.
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