Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette (Gluten-free)

A Tuscan Kale Salad featuring shredded cheese, walnut pieces, and sliced apples is served on a white plate against a marble background.

5 from 4 votes

Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette (Gluten-free)

I’ve been dreaming up new, delicious ways to use this seasons abundance of peaches, and this Hungry Lady Salad delivers a symphony of flavors that will have you falling in love with every bite.

Prep Time15

Total Time15

Course: Lunch, Salad, Salad Dressing

Cuisine: American

Keyword: Hungry Lady Salads, Parmesan, peaches

Servings:

Author: Kat Ashmore

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