This Kale and Spelt Salad with Peach and Pine Nuts really started as a kitchen sink salad, but ended up being something I made three times in a week. So yes, it’s this good. I had kale from the farmers market that I wanted to use as well as some cherry tomatoes. I knew I wanted a grain in there, I love kale salads with grains, so I opted for spelt this time, but feel free to use freekeh, farro, or barley. Any chewy grain will do.
If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.
PrintKale and Spelt Salad with Peach and Pine Nuts
Ingredients
- 1 cup spelt, cooked according to package directions
- 1 bunch Tuscan kale (lacinato), stemmed and sliced thin
- Fresh juice from 2 lemons
- Olive oil, to taste
- Sea salt and pepper, to taste
- 1 peach, diced
- 1 quart cherry tomatoes, halved
- Kernels from one ear of fresh corn
- 1/2 cup red onion, diced
- 1 big handful baby spinach
- 1 zucchini, diced
- 1/3 cup pine nuts, toasted
- 1 clove garlic, minced
- Toppings: micro greens or sprouts, hemp seeds, red pepper flakes
Instructions
While you cook the spelt according to package directions, place the sliced kale in a large bowl, drizzle with a bit of olive oil, the juice of half a lemon, and a pinch of sea salt. Massage with your hands for about 2 minutes. Make the vinaigrette by mixing some olive oil, lemon juice, minced garlic clove, and sea salt and pepper, to taste. Assemble the salad by adding the drained spelt to the kale, mix well. Add the peach, tomatoes, corn, red onion, baby spinach, and zucchini. Mix delicately. Add the vinaigrette, top with the pine nuts and gently mix. Add the toppings and serve. Bon appรฉtit!
Salade de kale et d’รฉpeautre avec pรชche et noix de pin
Ingredients
- 1 tasse d’รฉpeautre, cuit selon les directives sur l’emballage
- 1 botte de chou kale toscan (lacinato), parรฉ et tranchรฉ mince
- Jus de 2 citrons
- Huile d’olive, au goรปt
- Sel de mer et poivre, au goรปt
- 1 pรชche, coupรฉe en dรฉs
- 1 emballage de tomates cerises, coupรฉes en deux
- Grains de maรฏs d’un รฉpi
- 1/2 tasse d’oignon rouge, coupรฉ en dรฉs
- 1 grosse poignรฉe d’รฉpinards frais
- 1 zucchini, coupรฉ en dรฉs
- 1/3 tasse de noix de pin, rรดties
- 1 gousse d’ail, รฉmincรฉe
- Garnitures: jeunes pousses, graines de chanvre, flocons de chili broyรฉs
Instructions
Pendant la cuisson de l’รฉpeautre, dรฉposer le chou kale dans un grand bol et arroser du jus de citron, d’un trait d’huile d’olive et d’une pincรฉe de sel de mer. Masser avec les mains pendant 2 minutes.
Pour faire la vinaigrette, combiner de l’huile d’olive, le jus de citron, l’ail รฉmincรฉe, le sel de mer et le poivre, au goรปt. Assembler la salade en ajoutant l’รฉpeautre au chou kale en remuant. Ajouter les pรชches, tomates, maรฏs, oignon rouge, รฉpinards et zucchini. Ajouter la vinaigrette, garnir de noix de pin et mรฉlanger dรฉlicatement. Ajouter les garnitures, si dรฉsirรฉ, et servir. Bon appรฉtit!
