Summer days seem to go on forever, and if I close my eyes and picture those perfect sun-drenched moments, I swear I can smell fresh peaches. There’s something so quintessentially ‘Summer’ about that smell, and this season they’ve been growing in abundance – I’m certainly not complaining! In fact, I’ve been dreaming up new, delicious ways to use them (my Dump-It Peach Cobbler anyone?). I’ve been crushing on this salad for months and I couldn’t wait another second to share it with you.
My Tuscan Kale salad with Peaches, Parmesan and Toasted Walnut Vinaigrette comes together in just 15 minutes, is gluten-free, and can be adapted to share with any dairy-free/vegan friends. Imagine the juiciest peaches harmonizing with the soft nuttiness of Parmesan, the delicate tartness of nutrient-rich kale and the paprika adding just a touch of smokiness to balance every bite… I hope you’ve got your big spoons at the ready, because, trust me, this Hungry Lady Salad calls for big bites!
Watch Me Make My Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette
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How To Make My Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette
Step 1. First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.
Step 2. Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t).
Step 3. Place the chopped kale in a large serving bowl. Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds. Add the peaches and half of the Parmesan, and toss to coat again.
Step 4. Pile the salad high on a serving platter, or plate each serving high on plates. Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve.
Step 5. Enjoy!
The full recipe and ingredients are waiting for you at the bottom of this post, with a printable version for if you fall in love with this recipe as much as I have!
The Tools I Use To Make This:
What Else Can I Use?
- Almonds or pecans can be used in place of walnuts
- White wine vinegar or lemon juice can be used in place of the apple cider vinegar in the dressing.
- I like coarse, grainy mustard in this dressing but regular dijon mustard also works great.
- You want peaches that are ripe, but still hold their shape – any peach or nectarine will do.
- I love Tuscan, or Lacinato kale for its soft texture but you can use regular green kale as well – it will just have a more fibrous texture.
- If you’re dairy-free or vegan, leave out the cheese or replace it with a dairy-free hard cheese.
This Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette is special because:
It features a summer staple: deliciously ripe peaches!
It’s nutritious and a whole symphony of flavors
It comes together in just 15 minutes
It’s gluten free and can be adapted for any dairy free or vegan friends!
Hungry Lady Salads
Quinoa Glow Salad (Gluten Free, Vegetarian)
Tuscan Kale Chopped Salad with Lemon Tahini Dressing (Gluten Free, Vegetarian)
Celery Chopped Salad with Apricots, Gorgonzola and Pecans (Vegetarian, Gluten Free)
The Famous La Scala Chopped Salad
Mediterranean Chopped Salad with Roasted Red Pepper Dressing (Vegetarian, Gluten-Free)
If you make my Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette (Gluten-free)
Ingredients
For the Toasted Walnut Vinaigrette:
- ¼ cup walnuts
- 1 large shallot halved
- ¼ teaspoon smoked paprika
- ¼ teaspoon Kosher salt
- 5 tablespoons extra-virgin olive oil
- ¼ cup apple cider vinegar
- 1 teaspoon coarse-grain Dijon mustard
- 2 teaspoons honey
For the salad:
- ¼ cup walnuts chopped
- 1 pound Tuscan kale de-stemmed and sliced into thin ribbons (about 8 packed cups)
- Kosher salt
- 2 large ripe peaches or nectarines, halved, pitted and sliced into thin wedges
- ½ cup Parmesan cheese grated (divided)
- Fresh cracked black pepper
Instructions
- First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.
- Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t).
- Place the chopped kale in a large serving bowl.
- Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds.
- Add the peaches and half of the Parmesan and toss to coat again.
- Pile the salad high on a serving platter, or plate each serving high on plates. Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve.
- Enjoy!
Nutrition
