Kale Salad With Roasted Scallions & Peaches Topped W/ Feta And Candied Walnuts

1. 1

   Preheat oven at 350u00b0F

2. 2

   Wash scallions thoroughly, living roots intact. Let them dry over a towel until excess water dries out.

3. 3

   In the meantime, toss kale with half of olive oil, massage thoroughly with love and set aside.

4. 4

   When scallions have dried toss with peaches, remaining olive oil and pepper. Line a baking sheet with parchment paper and arrange scallions with peaches not so tight so they can have enough room. Bake for 40 minutes or until scallions are slightly turning brown. Do not cover them.

5. 5

   To prepare walnuts: on a medium size skillet toss walnuts with maple syrup and a pinch of salt. Stir constantly on a medium high heat, until maple syrup has evaporated completely. Remember to never stop stirring.

6. 6

   To arrange salad. Lay a bed of kale topping it with two scallions per person two peaches, some feta cheese and candied walnuts. Add extra salt and pepper if desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.