Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Berries and fresh grilled peaches add a sweet flavor to this spring kale salad. Add goat cheese for a tangy flavor.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Gustare Vita extra-virgin olive oil | ||
| ¾ c. fresh raspberries, divided | ||
| 2 tbsp. Gustare Vita red wine vinegar | ||
| ½ shallot, chopped | ||
| ¼ tsp. Hy-Vee sea salt, coarsely ground | ||
| ¼ tsp. Hy-Vee black pepper, coarsely ground, plus additional for garnish | ||
| 2 yellow peaches, pitted and cut into 4 wedges | ||
| 4 c. Full Circle Market organic baby kale, lightly packed | ||
| 4 c. spring mix salad blend, lightly packed | ||
| ½ c. Hy-Vee Short Cuts strawberries, halved | ||
| ½ c. fresh blackberries | ||
| 1 (4-oz.) pkg. Soiree honey goat cheese, cut into 8 slices | ||
| ½ c. Hy-Vee chopped pecans |
Things To Grab
- Charcoal or gas grill
- Food processor or blender
- Large bowl
- Large serving platter
Directions
For vinaigrette, place olive oil, 1/4 cup raspberries, red wine vinegar, shallot, salt, and 1/4 teaspoon pepper in a food processor or blender. Cover and process or blend until well combined; set aside.
Grill peaches, cut sides down, 6 to 10 minutes or until softened and slightly charred, turning halfway through. Remove from grill; cool slightly.
To serve, toss together kale and spring mix in large bowl. Arrange lettuce mixture, grilled peaches, strawberries, remaining 1/2 cup raspberries, blackberries, and goat cheese on large serving platter. Sprinkle with pecans. Garnish with additional pepper, if desired. Serve with raspberry vinaigrette.
Nutrition facts
Servings
420 Calories per serving
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 25mg
- Sodium: 250mg
- Total Carbohydrates: 23g
- Protein: 9g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%