Grilled Peach and Kale Salad
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![Preparation time]()
Prep time20 min![Ready in]()
Ready in![Servings]()
PortionsPortions 2![Difficulty]()
DifficultyMedium
Ingredients
Grilled Peaches
- 5 ounces lacinato kale, cut into bite-size pieces, tough stems removed
- 2/3 cup crumbled Violife 100% Vegan Just Like Feta
- 1/4 cup thinly sliced red onion
- grilled peaches *see recipe below
- white wine Vinaigrette *see recipe below
For Grilled Peaches
- 2 cups halved or quartered peaches
- 1 tablespoon light brown sugar
-
2 tablespoons Country Crock® Plant Butter Sticks with Olive Oil
![olive oil butter sticks]()
For Vinaigrette
- 1 tablespoon white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon agave nectar
- 1 teaspoon Dijon mustard
- kosher salt to taste
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
To grill peaches
- Mix peaches and light brown sugar in a bowl.
- Set a grill pan over medium-low heat and melt Country Crock in the pan.
- When the grill is hot and the plant butter is melted, transfer peaches to the pan with the cut side facing down.
- Grill until there are sear marks on the peaches, about 10 minutes.
- Remove peaches from the grill pan and cool.
To make vinaigrette
- Add all ingredients in a small mason jar. Cover the jar with the lid and secure tightly.
- Vigorously shake the jar to combine all of the ingredients.
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