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.
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.