A late-summer peach kale salad with caramelized peaches, crispy fried onions, cherry tomatoes, and walnuts.
Peach Kale Salad
This peach kale salad brings together ripe summer peaches, kale, cherry tomatoes, walnuts, and crispy fried onions for a colorful salad that bridges the seasons. The peaches are cooked until caramelized, concentrating their sweetness and giving them lightly browned edges, while crispy onions add a savory crunch.
It's an easy salad to serve alongside a simple summer meal, and a good way to use fresh peaches toward the end of the season.
(Recipe and original photos by Alexis Kornblum Davidson. Post originally published as a guest post and updated with new editorial content by Sylvie Shirazi.)
Why You'll Love This Peach Kale Salad
- Caramelized peaches. Cooking the peaches until they begin to caramelize concentrates their flavor and gives them lightly browned edges.
- Crispy fried onions. Thinly sliced onions are coated in arrowroot flour and fried until golden and crisp, adding a savory contrast to the sweet peaches and tender kale.
- Seasonal ingredients. Kale, peaches, cherry tomatoes, and walnuts come together in a salad that works especially well when summer produce overlaps with the beginning of fall.
- A simple dressing. A combination of extra virgin olive oil and balsamic vinegar brings everything together without competing with the peaches.
Ingredients for Peach Kale Salad
- Kale. Use curly or lacinato kale. Remove the tough stems and chop the leaves before massaging them with olive oil.
- Peaches. Choose ripe peaches that are still firm enough to slice and cook without falling apart.
- Onion. Thinly sliced onion is coated in arrowroot flour before frying to give it a crisp coating.
- Arrowroot flour. Used to coat the onions before frying, arrowroot helps give them their crisp texture.
- Cherry tomatoes. Added fresh to the salad, they provide juicy, fresh pieces alongside the cooked peaches and kale.
- Walnuts. Chopped walnuts add crunch and complement the peaches and balsamic dressing.
- Extra virgin olive oil. Used to massage the kale and as part of the dressing.
- Balsamic vinegar. Whisked with olive oil to make the simple dressing for the finished salad.
- Butter, ghee, or coconut oil. Used to cook and caramelize the peaches.
How to Make Peach Kale Salad
Step 1: Make the Crispy Onions
Heat the frying oil in a cast iron skillet until hot.
Place the arrowroot flour in a bowl. Dredge the sliced onions in the arrowroot flour, shaking off any excess, and transfer them to the skillet.
Fry for about 15 minutes, tossing frequently and watching them closely so they don't burn. Once golden and crisp, transfer the onions to a paper towel-lined plate to drain.
Step 2: Caramelize the Peaches
Heat the butter, ghee, or coconut oil in a separate skillet. Add the sliced peaches and cook, stirring frequently, for 7 to 10 minutes, until the peaches are tender and begin to caramelize.
Step 3: Prepare the Kale
Chop the kale and place it in a large bowl. Add the olive oil and massage the kale with your hands until the leaves soften slightly.
Step 4: Assemble the Salad
Add the peaches, crispy onions, cherry tomatoes, and chopped walnuts to the kale.
Whisk together the olive oil and balsamic vinegar and drizzle over the salad. Toss gently to combine and serve.
Tips for Making Peach Kale Salad
- Choose firm-ripe peaches. They should be sweet and fragrant but firm enough to hold their shape when cooked.
- Watch the onions closely. The frying time can vary depending on how thinly the onions are sliced and the temperature of the oil. They can go from golden to burnt quickly.
- Don't skip massaging the kale. A little olive oil helps soften the leaves and makes the salad more pleasant to eat.
- Keep the crispy onions separate until serving if you're preparing the other components ahead of time. This helps them retain their crunch.
What to Serve With Peach Kale Salad
This salad makes an easy side salad for a simple summer dinner and works well alongside grilled or roasted dishes.
It can also be served as a light lunch.
Frequently Asked Questions
Can I use a different type of kale?
Yes. Both curly kale and lacinato kale work well in this salad. Remove the tough stems and chop the leaves before massaging them with olive oil.
Do I need to massage the kale?
It's recommended. Massaging the kale with olive oil softens the leaves, making them more tender and easier to eat.
Can I use nectarines instead of peaches?
Yes. Nectarines can be substituted for peaches using the same cooking method. Choose fruit that is ripe but still firm enough to hold its shape when cooked.
Can I make this salad without the walnuts?
Yes. The walnuts add crunch and a little nuttiness, but you can leave them out if you prefer.
Can I use a different dressing?
The recipe uses a simple balsamic and olive oil dressing, but you can substitute another dressing if you prefer. A lemon vinaigrette would also work well with the peaches and kale.
Final Thoughts
Peach kale salad brings together some of the best produce from late summer and early fall. It's a good choice when peaches are still plentiful but you're starting to see more kale and other cool-weather produce at the market.
If you find yourself with good peaches toward the end of summer, this is a recipe worth making before the season moves on.
More Kale Salads:
Kale and Peach Salad
This hearty end of summer kale, peach and crispy onion salad is filled with caramelized peaches and crispy fried onions.
Ingredients
- 3 cups kale, chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp grass-fed butter, ghee, or coconut oil (for the peaches)
- 3 peaches, sliced
- 1 large onion, sliced thin
- ½ cup arrowroot flour
- ½ cup of oil of choice, for frying
- ½ cup fresh cherry tomatoes
- ⅓ cup chopped walnuts
- 1 small red onion, sliced
Instructions
- Heat oil in a cast iron skillet until hot.
- Place arrowroot flour in a bowl.
- Dredge sliced onions in arrowroot flour then transfer to the skillet.
- Let fry for 15 minutes or until golden brown, tossing often and watching to make sure they don't burn.
- Once done, place onions on a plate lined with a paper towel and set aside.
- In another skillet, heat oil or butter and add in sliced peaches.
- Stir often, and cook for 7-10 minutes until peaches start to caramelize.
- Chop kale and massage with 1 tablespoon oil.
- Assemble salad: kale, onion, peaches, tomatoes, walnuts.
- Dress with dressing of choice or a simple combination of 3 tablespoons extra-virgin olive oil and 1 ½ tablespoon balsamic vinegar whisked.
Notes
For Vegan use coconut oil instead of butter
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 390Total Fat: 32gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 11mgSodium: 32mgCarbohydrates: 26gFiber: 4gSugar: 10gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Rosa says
A scrumptious combination and colourful salad. Fantastic!
Cheers,
Rosa