Kale Salad with Peaches, Corn, Feta and Honey Dijon Dressing
This kale salad features sweet, ripe peaches and corn balanced with salty feta and crunchy pumpkin seeds. Massaging the curly kale with olive oil and a bright honey-dijon dressing tenderizes the leaves, making them more palatable.
Ingredients
1 bunch curly kale, stems removed and chopped
2 peaches, chopped
1 ear sweet corn, kernals removed from cob (can be used raw or grilled)
1/2 cup feta cheese, crumbled
1/4 cup pumpkin seeds, toasted
1/4 cup red onion, thinly sliced
2 tbsp red wine vinegar
1 tbsp olive oil
2 tsp dijon
1-2 tsp honey (to desired sweetness)
salt and pepper, to taste
Method
In a large bowl, combine the chopped curly kale with a glug of olive oil and a pinch of salt. Massage the kale until leaves begin to soften and turn a darker shade of green.
To prepare the dressing, whisk together red wine vinear, olive oil, dijon mustard and honey. Season with salt and pepper.
To assemble the salad, add chopped peaches, corn kernals, crumbled feta and red onion to the massaged kale. Pour half of the dressing over the salad and toss to combine. Sprinkle pepitas over the top and add more dressing if desired.