This hearty end of summer peach and kale salad is filled with caramelized peaches and crispy fried onions.
I’m taking a little time off to adjust to life with a newborn, but I have some super talented guest posters stopping in over the next couple of weeks that you are going to love. Next up is Lexi from Lexi's Clean Kitchen sharing her new favorite salad filled with fresh peaches, kale and crispy onions.
Hi all! I'm Lexi from over at Lexi's Clean Kitchen, and I am SO excited to be here guest posting for Sylvie while she takes time off to be with her little sweet baby girl!
Today's recipe is hands down one of my new favorites. See, while some people are moving towards Fall recipes already, I'm still sitting here in the heat, with TONS of fresh peaches and fresh kale and onions from my local CSA.
I love this peach and kale salad. The sweet caramelized peaches with the crunch of the crispy onions is just such a wonderful combination! I also love that it is so flavorful that it pairs with any simple dressing!
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.
- 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
- 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.
For Vegan use coconut oil instead of butter
Amount 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.
Lexi is the blogger behind the popular healthy food website Lexi's Clean Kitchen. Lexi's Clean Kitchen features healthy, simple, and good-for-you recipes free of gluten, grains, dairy, and refined sugars. Visit Lexi on her website, on social media channels: Facebook, Twitter, Instagram, & Pinterest.
Stay tuned as she writes her first cookbook, in stores November 2016!
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.
A scrumptious combination and colourful salad. Fantastic!