Grilled Peaches and Mozzarella in a Kale Salad with Pecans

Peaches grilled and mixed with cheese, blueberries, and walnuts in a kale salad with a white bowl.

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5 from 1 vote

Grilled Peaches and Mozzarella in a Kale Salad with Pecans

Warm grilled peaches combined with kale, mozzarella, and pecans to make this delicious salad!

Total Time25

Course: Appetizer, Dinner, Lunch, Main Course, Meals, Salad, Salad Dressing, Side Dish, Starters and Sides

Cuisine: American

Allergy: Gluten Free, Vegetarian

Servings:

Calories: 226kcal

Author: Marina Rizhkov

Equipment

Dressing bowl
whisk
mixing bowl
Serving plate
Cast Iron Grill
tongs

Ingredients

10 oz kale
4 small peaches, ripe and firm
1 tsp olive oil
⅓ cup buffalo mozzarella, ripped into bite-sized pieces
¼ cup pecans, toasted
¼ cup blueberries

For the dressing:

1 tsp Dijon mustard, whole grain
1 Tbsp honey
¼ tsp salt
¼ tsp black pepper
⅓ lemon, juiced
3 Tbsp olive oil

Instructions

Put all ingredients for the dressing into a small bowl or a jar and whisk until combined. (Dijon mustard, honey, salt, black pepper, lemon, and olive oil.)
1 tsp Dijon mustard,, 1 Tbsp honey, ¼ tsp salt, ¼ tsp black pepper, ⅓ lemon,, 3 Tbsp olive oil
Wash the kale. Cut off the stems and tear them into small pieces.
10 oz kale
Place kale into a bowl and add half of the dressing. Massage the kale to coat it with dressing and soften.
10 oz kale
Slice the peaches and coat with 1 tsp olive oil.
1 tsp olive oil
Grill on high heat for 2 min, then turn and grill for 1 more minute.
To assemble the salad, spread the kale on a serving plate. Top with grilled peaches and the rest of the ingredients and drizzle with the other half of the dressing.
4 small peaches,, ⅓ cup buffalo mozzarella,, ¼ cup pecans,, ¼ cup blueberries

Notes

This salad is best enjoyed immediately or within a day. Store leftover kale salad for 1-2 days in an airtight container in the fridge. The rest of the ingredients are good but the peaches may start turning brown.

Nutrition