- Dressing:
- 1 medium red bell pepper, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup chopped yellow onion
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon garlic paste
- Salad:
- 1 tablespoon vegetable oil
- 2 peaches, sliced into eighths
- 1/2 pound kale leaves, veins removed
- 1/3 cup goat cheese
- salt and pepper to taste
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
- Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
10/09/2019
recipepes.com
warm grilled peach and kale salad, recipe
PT15M
PT1H
5
455 calories