The summer brings about family, fun and of course your relatives “signature” must have side dish. Create a stand out crowd pleaser and try this non-traditional vegetarian side option that packs mesmerizing colors and bold flavors. The peaches are marinated in my CHEF BLEND hot sauce for an added kick and grilled until caramelized, sweet and juicy. Paired with kale greens, roasted sunflower seeds for crunch, dried cranberries, creamy goat cheese, and balsamic vinegar, this “super star” salad will send you into a state of sublime.
Grilled Spiced Peach Summer Kale Salad
w/ Roasted Sunflower Seeds, Dried Cranberries,
Goat Cheese in a Balsamic Vinaigrette
By: Chef Judson Todd Allen
Preparation Time: 20 minutes
Cook Time: 15 minutes
2-3 bunches of kale, cleaned and shredded
2 peaches, cut in wedges
¼ cup goat cheese, crumbled
2 tablespoon, dried cranberries
2 tablespoons, roasted sunflower seeds
1 tablespoon, CHEF BLEND Hot Sauce
1 teaspoon, grape seed oil
¼ cup, raspberry balsamic vinegar
On a cutting board, remove large base stems from kale. You should be left with the edible leaves. Stack the kale leaves on top of each other and roll like a cigar. Using a shard knife shred the kale, cutting into small strips. Place in a bowl and set aside.
In a medium mixing bowl add your sliced peach wedges, oil and hot sauce. Toss to fully coat and refrigerate for approximately 15-20 minutes.
On a charcoal or gas grill set at 375degrees, add marinated peaches. Cook until charred, soft and caramelized. Remove from grill and set aside in a glass bowl.
In large mixing bowl add kale greens, cranberries and sunflower seeds. Add balsamic vinegar and toss to fully combine flavors. Using tongs, transfer salad to presentation plate and top with goat cheese and assembles grilled peaches on top and within the salad. Finish with more cranberries and sunflower seeds and serve.