Kale Salad with Peach and Cherries

A wonderfully delicious, natural, non-processed and healthy Kale Salad with Peach and Cherries salad suitable for any diet.

Simplicity is a key word when describing this salad. Its melange of garden colours and textures present beautifully and your family and guests are sure to devour it with abandon.

This Kale salad with peach and cherries recipe is easy and quick to prepare and uses only 4 ingredients. I don’t count olive oil, vinegar and salt/spices. It’s a great side dish to almost any meal. Adjust the proportions of ingredients to your taste.

Kale Salad with Peach and Tart Dried Cherries

5 from 2 votes

Recipe by The Minty Tomato Course: SaladsCuisine: Vegan, Vegetarian, Gluten FreeDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Calories

231

kcal

Total time

10

minutes

A super-easy, colorful and nutritious raw kale salad with peaches, dried tart cherries and pine nuts, tossed with extra virgin olive oil and white balsamic vinegar. I find the mild sweetness of the white balsamic vinegar awakens the kale. You must include it! This recipe is vegan, vegetarian and gluten free.

Ingredients

• 1 1 Kale, bunch, stems removed

• 2 2 Peaches, pitted and chopped

• 1/3 cup 1/3 Tart cherries, dried (or cranberries)

• 1/4 cup 1/4 Pine nuts

• 1.5 tbsp 1.5 White balsamic vinegar

• 4 tbsp 4 Extra virgin olive oil

• 1/3 tsp 1/3 Kosher salt

• 1/4 tsp 1/4 Black pepper, freshly ground

Directions

• Prepare all the ingredients – remove the stems from the kale and chop/tear into bite-size pieces; chop peaches into healthy chunks; leave dried tart cherries whole, as shown.
  
• In a large mixing bowl, slightly squeeze (no massaging) the chopped kale leaves and a pinch of coarse salt with your hands just to soften kale a bit.
• Transfer kale to the salad bowl/platter.
• Add chopped peaches and cherries.
• Sprinkle pine nuts over the salad.
• In a small bowl, whisk white vinegar and olive oil to form a translucent emulsion and pour the dressing over the salad. Alternatively, you can toss vinegar and olive oil right over the salad until it is evenly coated.
  
• Garnish with freshly ground pepper to your taste.

Notes

• Salad and dressing can be stored separately in the fridge up to 3 days.

Nutrition information is estimated. It is calculated using an online nutrition calculator based on recipe ingredients as inputs. Accuracy is dependent on the calculator. It is not intended as a professional nutritionist’s advice.