The summer brings about family, fun and of course your relative's “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 grilled until caramelized, sweet and juicy. Paired with kale greens, un-salted roasted sunflower seeds for crunch, dried cranberries and balsamic vinegar, this salad is a “super star.”
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Serves 4
Preparation Time: 20 minutes
Cook Time: 15 minutes
INGREDIENTS
- 2-3 bunches of kale, cleaned and shredded
- 2 peaches, cut in wedges
- 2 tablespoon dried cranberries
- 2 tablespoons roasted sunflower seeds (un-salted)
- ½ teaspoon olive oil
- 1 teaspoon of honey
- ¼ teaspoon cajun spice
- ¼ cup balsamic vinegar
DIRECTIONS
1. 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.
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2. In a medium mixing bowl add your sliced peach wedges, oil, honey and cajun spice. Toss to fully coat and refrigerate for approximately 15 minutes.
3. On a charcoal or gas and/or home grill set at 400 degrees Fahrenheit. Add marinated peaches. Cook until charred, soft and caramelized. Remove from grill and set aside in a glass bowl.
4. In medium bowl w/ lid, add kale greens, cranberries and un-salted sunflower seeds. Top with grilled peaches. Serve balsamic vinegar on the side.
