Late summer is the perfect time to incorporate peaches into your diet. Peach trees across the U.S. are brimming with this fresh, juicy fruit, and it’s making its way to our local market. I bought my peaches from Whole Foods in Boca Raton and found them to be full of flavor. Peaches are great ingredients for so many recipes from jelly to pies. Of course, I love a good salad, so I took this opportunity to really step up my salad game with a roasted peach garnish. Trust me, your house will smell better than a Yankee candle by the time you’re done making this delicious dish!
Peaches have orange pigment thanks to the beta-carotene they contain, and they have fuzz on their skin. They are a stone fruit, meaning they have a seed inside.
Fun fact: China is the world’s largest producer of peaches.
This roasted peach and kale salad with balsamic reduction is succulent and rich in flavor. The roasted peaches offer a warm, lightly sweetened centerpiece for the salad, while the savory in-season black figs complement the nutty pistachios. The mozzarella lightly soaks in the balsamic dressing and blends well with the robust red kale. This recipe is perfect for a family meal or your next dinner party.
Roasted Peach and Kale Salad with Balsamic Reduction
Makes 4 servings
¾ cup balsamic vinegar
1 teaspoon honey
5 organic peaches
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 teaspoon honey
1 bunch of red kale
½ cup dried black figs, halved (about 6-7 whole dried figs)
¼ cup pistachios, coarsely chopped
½ cup mozzarella, torn into pieces
Make the dressing: In a small pot on medium heat, simmer the balsamic vinegar, honey and sea salt for 10 to 12 minutes until reduced. Remove from heat.
Make the roasted peaches: Preheat oven to 325°F. Slice the peaches into quarters. In a medium sized mixing bowl, combine balsamic vinegar, olive oil, honey and a pinch of sea salt. Gently fold the peaches into the balsamic mixture, and mix until peaches are coated. Place peaches onto a tinfoil lined baking tray, flesh side up, then place them into the oven for 45 minutes.
Make the salad: Wash the kale. Tear small pieces off the stems, discarding the stems and placing the leaves into a large bowl. Drizzle the balsamic reduction onto the kale. Use your hands to firmly start massaging the dressing into the leaves for about one minute. You’ll feel the leaves start to soften and wilt. Keep massaging until the leaves are soft and the dressing is absorbed. Add the peaches, dried black figs, pistachios and mozzarella to the kale salad. Toss to coat with dressing, and serve.
About Amanda Jane
Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing. Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.