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Did you BBQ any fruit this past weekend? Even if you didn’t have the chance to, here’s a great salad that will give you an opportunity because it calls for grilled peaches.
This salad is easy and bursts with flavor. You can change the fruit – try apricots or even mango! And if walnuts are not your favorites, try pecans – plain, candied, or even spiced. Bbq the fruit right before you start cooking your main meal, that way it has a chance to cool off before you assemble the salad. If you aren’t making a bbq, you can always grill the peaches on the stove or try broiling them!
I know kale isn’t everyones ‘green’ of choice, so if it’s not yours substitute it with spinach paired with other lettuces like romaine, curly or arugula. I promise it will be just as delicious!
I’d love to hear from you! Do you use any grilled fruit in your salad?
Please feel free to share your ideas and tips in the comments below:)
For the dressing:
Place the Dijon mustard, honey and apple cider vinegar in a small bowl and blend, using a whisk, until smooth. Pour the oil in a steady stream slowly and whisk to emulsify. Add salt and pepper to taste. Depending on how much salad you use, you may have leftover dressing.
For the salad:
Cut the peaches in half and remove the pits. Brush the cut sides lightly with olive oil and grill until just charred, about 3-5 minutes. You can grill the other side if you like. When cooled, cut the grilled peaches into slices and set aside. You can also roast them in the oven. Preheat to 375°F, and line a cookie sheet with fresh parchment paper. Lightly coat the cut peaches with some olive oil and place them on the baking sheet. Roast for about 30 minutes, until the peaches are tender and caramelized.
Place the torn kale leaves in a serving bowl and massaged the leaves gently with your fingers. Add the cooked quinoa and toss with just enough dressing to coat lightly. Top with grilled fruit and nuts. Drizzle a touch more of the dressing, and serve.