Warm Grilled Peach and Kale Salad
Ingredients
- 1 medium red bell pepper, chopped
- ¼ cup apple cider vinegar
- ¼ cup chopped yellow onion
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- ½ teaspoon freshly grated ginger
- ½ teaspoon garlic paste
- 1 tablespoon vegetable oil
- 2 peaches, each cut into 8 wedges
- ½ pound kale leaves, veins removed
- ⅓ cup goat cheese
- salt and pepper to taste
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Instructions
- Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place peaches and kale leaves on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
- Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm.
Source
Original recipe: View Original
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