Roasted Nectarine and Baby Kale Salad

Dan    Appetizers & Co., Recipes, Vegan/Vegetarian     Dan Clapson, greek yogurt, iogu yogurt, kale, nectarines, recipes, salads, summer

What you’ll need…

2 nectarines (halved, stoned and 1″ sliced)

1 14 oz can artichoke hearts (drained and quartered)

4 cups baby kale

1 cup cucumber (thinly sliced)

1 cup radishes (quartered)

1/2 red onion (thinly sliced)

1 lemon (zest and juice)

1/3 cup greek yogurt (I used the brand new iogo greko yogurt)

1 TBSP honey

1 TBSP white wine vinegar

salt and pepper

olive oil

Yup, I’m still on the salad train apparently! Not that it’s a bad train to be on, I just wish I would have embraced tasty, nutrient-filled salads prior to the summertime to obtain that beach body I ‘strive’ for every year. There’s always next year, right? Perhaps, I’ll book a sunny vacation for December and aim for then. We shall see!

If you’re looking for a nice, light lunch while enjoying some sun on your deck, then this will do the trick. In lieu of roasting the nectarines, you can leave them halved and toss them on the barbecue to get some nice grill marks on them.

Preheat your oven to 400 degrees. Toss the nectarine slices with a bit of olive oil, season with salt and pepper, place them into a small baking dish and pop them into the oven until they’ve softened and begin to caramelize, about 20 minutes.

While those are roasting away, place the next 5 ingredients in a large mixing bowl. Add the lemon zest to the bowl as well. Instead of grating the lemon or using a microplane to get the zest off, for this salad I like to use a vegetable peeler to get nice, big pieces of the peel. Once I’ve peeled all of the zest off, I thinly slice it, then add it to the salad. This way, it packs an awesomely bright punch to each bite of the salad; kind of like sunshine on your plate and then in your mouth? Trust me!

In a separate small bowl, whisk together the yogurt, honey and vinegar. Add some fresh ground pepper and a few pinches of salt then pour over the salad mix. Toss gently with tongs until well-dressed. Remove the nectarine slices from the oven and serve warm over top a generous portion of the kale salad.

Serves 4

Total prep time…25 min

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