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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 minutes
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

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
  • 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
  • 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

Nutrition

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