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 minutes mins
Course: Appetizer, Dinner, Lunch, Main Course, Meals, Salad, Salad Dressing, Side Dish, Starters and Sides
Cuisine: American
Allergy: Gluten Free, Vegetarian
Servings: 5
Calories: 226kcal
Dressing bowl
whisk
mixing bowl
Serving plate
Cast Iron Grill
tongs
- 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
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
Calories: 226kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 204mg | Potassium: 390mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6285IU | Vitamin C: 62mg | Calcium: 323mg | Iron: 2mg