Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375 degrees).
Berries and fresh grilled peaches add a sweet flavor to this spring kale salad. Add goat cheese for a tangy flavor.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 36g
- Cholesterol: 25mg
- Sodium: 250mg
- Total Carbohydrates: 23g
- Protein: 9g