May Recipes

Berry 'n' Peach Kale Salad

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Serving platter of Berry n Peach Kale Salad
Hands On:
10 minutes
Total Time:
25 minutes


  • ⅓ cup Gustare Vita extra-virgin olive oil
  • ¾ cup fresh raspberries, divided
  • 2 tbsp Gustare Vita red wine vinegar
  • ½ shallot, chopped
  • ¼ tsp Hy-Vee sea salt, coarsely ground
  • ¼ tsp Hy-Vee black pepper, coarsely ground, plus additional for garnish
  • 2 yellow peaches, pitted and cut into 4 wedges
  • 4 cups Full Circle Market organic baby kale, lightly packed
  • 4 cups spring mix salad blend, lightly packed
  • ½ cup Hy-Vee Short Cuts strawberries, halved
  • ½ cup fresh blackberries
  • 1 (4-oz.) pkg. Soiree honey goat cheese, cut into 8 slices
  • ½ cup Hy-Vee chopped pecans
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Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat (375°).
For vinaigrette, place olive oil, ¼ cup raspberries, red wine vinegar, shallot, salt, and ¼ teaspoon pepper in a food processor or blender. Cover and process or blend until well combined; set aside.
Grill peaches, cut sides down, 6 to 10 minutes or until softened and slightly charred, turning halfway through. Remove from grill; cool slightly.
To serve, toss together kale and spring mix in large bowl. Arrange lettuce mixture, grilled peaches, strawberries, remaining ½ cup raspberries, blackberries, and goat cheese on large serving platter. Sprinkle with pecans. Garnish with additional pepper, if desired. Serve with raspberry vinaigrette.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 36g 46%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 25mg 8%
Sodium: 250mg 11%
Total Carbohydrate: 23g 8%
Dietary Fiber: 4g 14%
Sugars: 14g 28%
Protein: 9g 18%

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