Imagine a salad that captures the essence of summer in every single bite - crisp kale, smoky grilled apricots, and a tantalizing blend of textures that will transport you to a sun-drenched paradise. This Countdown Summer Grilled Apricot Kale Salad isn't just a recipe; it's a culinary adventure that transforms simple ingredients into a mouthwatering masterpiece that will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Kale, chopped
- Apricots, halved
- Olive oil
- Feta cheese, crumbled
- Walnuts, toasted
- Balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the kale thoroughly under cold water to remove any dirt or grit. Pat it dry with a clean kitchen towel or use a salad spinner to remove excess moisture. Once dry, chop the kale into bite-sized pieces and place it in a large salad bowl.
- Next, prepare the apricots. Rinse them under cold water, then cut them in half and remove the pits. If the apricots are firm, you can grill them directly. If they are very ripe, consider lightly brushing them with olive oil to prevent sticking on the grill.
- Preheat your grill to medium heat. Once hot, place the halved apricots cut side down on the grill. Grill them for about 4-5 minutes until they are caramelized and have nice grill marks. Flip them over and grill for an additional 2-3 minutes on the skin side, just to warm them through. Remove from the grill and set aside to cool slightly.
- While the apricots are grilling, prepare the dressing. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season the dressing with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the feta cheese will add some saltiness to the salad.
- Once the grilled apricots have cooled slightly, slice them into wedges. Add the grilled apricot wedges to the bowl with the chopped kale.
- Next, add the crumbled feta cheese and the toasted walnuts to the salad. If you haven't toasted the walnuts yet, you can do so by placing them in a dry skillet over medium heat. Stir them frequently for about 3-4 minutes until they are golden and fragrant. Be careful not to burn them.
- Drizzle the prepared dressing over the salad and toss gently to combine all the ingredients. Make sure the kale is well coated with the dressing, and the feta and walnuts are evenly distributed throughout the salad.
- Let the salad sit for a few minutes to allow the flavors to meld together. This will also help soften the kale slightly.
- Before serving, give the salad a final toss and taste it one last time. Adjust the seasoning with additional salt, pepper, or balsamic vinegar if desired. Serve the salad chilled or at room temperature for the best flavor.
- Enjoy your Countdown Summer Grilled Apricot Kale Salad as a refreshing side dish or a light main course!
Tips
- Choose fresh, firm apricots for grilling to ensure they hold their shape and caramelize beautifully.
- Toast walnuts just before adding them to the salad to maximize their nutty flavor and crunch.
- Massage the kale with a bit of olive oil before adding other ingredients to soften its texture and reduce bitterness.
- For extra flavor, consider adding a sprinkle of fresh herbs like mint or basil.
- If you don't have a grill, you can also roast apricots in the oven at 400°F for similar caramelization.
- Let the salad sit for 5-10 minutes after dressing to allow flavors to meld and kale to slightly soften.
- Use high-quality balsamic vinegar for the most robust dressing flavor.
Nutrition Facts
Calories: 391kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
