Summer Peach & Baby Kale Power Salad
This Summer Peach & Baby Kale Power Salad is a refreshing, nutrient-packed meal with sweet peaches, hearty kale, quinoa, and a tangy honey dressing.
Servings: 4 servings
Ingredients
- 2 cups baby kale washed and dried
- 2 ripe peaches pitted and sliced
- 1 cup cooked quinoa
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds toasted
- 1/4 cup dried cranberries
- 1/4 cup red onion thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- salt and pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Wash and thoroughly dry the baby kale to avoid a soggy salad. Pit and slice the peaches into thin wedges. If quinoa is not cooked, rinse 1/2 cup dry quinoa and cook according to package instructions, then let cool.
Step 2: Toast the Almonds
- In a dry skillet over medium heat, toast the sliced almonds until golden brown and fragrant, about 3 to 5 minutes. Watch carefully to avoid burning.
Step 3: Make the Dressing
- Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl. Adjust seasoning to taste.
Step 4: Assemble the Salad
- Combine baby kale, sliced peaches, cooked quinoa, crumbled feta, toasted almonds, dried cranberries, and thinly sliced red onion in a large mixing bowl. Drizzle dressing over and gently toss to coat.
Step 5: Serve
- Serve immediately for the freshest taste, or chill for 30 minutes to let flavors meld. Enjoy as a main or side dish.
Equipment
- Dry Skillet
- Mixing Bowl
- Small Bowl
Notes
- Use ripe but firm peaches to maintain texture and avoid mushiness.
- Ensure baby kale is completely dry before tossing to prevent watery dressing.
- Toast almonds just before assembling to keep them crunchy.