Kale Nectarine Salad Recipe

Name: Kale Nectarine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Olive oil; 1 teaspoon Balsamic vinegar; 1 teaspoon Maple syrup; 1/4 teaspoons Salt; Pepper, to taste; 1 Small bunch of kale; 1/4 cup Walnuts; 3 Nectarines; 1/4 of a red onion; few tablespoons White vinegar; 1/4 cups parmesan or pecorino romano cheese, grated fres; 1/4 cup Bread crumbs, preferably homemade

Servings: persons

1 tablespoon Olive oil
1 teaspoon Balsamic vinegar
1 teaspoon Maple syrup
1/4 teaspoons Salt
Pepper, to taste
1 Small bunch of kale
1/4 cup Walnuts
3 Nectarines
1/4 of a red onion
few tablespoons White vinegar
1/4 cups parmesan or pecorino romano cheese, grated fres
1/4 cup Bread crumbs, preferably homemade

1
In a large salad bowl, combine the olive oil, vinegar, maple syrup, salt, pepper, and spices. Use a fork to whisk well.
2
Use a chef's knife to cut the kale into ribbons. Put them in the bowl with the dressing. Use your hands (wear gloves if you like) to massage the dressing into the kale until it's well coated and you can feel the kale softening and wilting a bit. This will take 2-3 minutes. Don't skimp
3
Let the kale rest. Preheat the oven to 350 and toast the walnuts for about 7 minutes, till fragrant. When they are cool, chop them coarsely and put that on top of the kale.
4
Meanwhile, slice your nectarines thin and put them on top of the kale as well.
5
Cut the onion into thin slices and put them in a bowl or cup with enough vinegar to cover them. (This takes the bite out of the onion.) Once they've been resting for about ten minutes, drain and discard the vinegar. Put the onions on top of the kale.
6
Last, put the cheese and bread crumbs into the bowl and give it a good toss. Eat fresh. If you have any left, it'll keep nicely for a day or two in the fridge.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon Olive oil, 1 teaspoon Balsamic vinegar, 1 teaspoon Maple syrup, 1/4 teaspoons Salt, and more.

Yes, Kale Nectarine Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Nectarine Salad

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