Now that peaches are in season, it’s the perfect time for a raw kale and peach salad recipe. I love peaches. They are perfection. This salad brings together the wonderful sweetness of peaches with crunchy, nutritional kale and ties together with a tangy Maple Miso Vinaigrette and pecans. It makes a delicious, satisfying lunch or dinner salad.
In this recipe, I used Grade B maple syrup. Many people believe that “Grade B” has more nutrients in it than the other organic, pure maple syrups. Actually, the nutrients are the same in Grade A and Grade B. The difference, and one that I love, is the flavor. Grade B is much deeper and more complex. It has a stronger maple flavor. I would suggest that you give it a try.
Why it is really just a myth that Grade B is better than Grade A? What is the real difference?
Maple tree’s sap runs from late winter to spring. Maple syrup is graded by color and the earlier sap is a much lighter color (grade a) than the sap collected later in the spring (grade b). The darker sap creates a syrup that has a stronger, deeper flavor. But more nutrients? All pure maple syrup is made the same way. It seems that some people thought that since Grade B was darker, it was less refined. But no pure maple syrup is “refined” so that simply isn’t true. They both contain many beneficial nutrients, including minerals such as potassium, magnesium, and iron.
Pure maple syrup is not raw but is a natural sweetener that many raw recipes use.
You can read more about the different grades of maple syrup here: Maple Syrup: Facts and Fiction.
Peach and Kale Salad with Maple Miso Vinaigrette
Makes 2 large salads or 4 medium salads.
- 1 large bunch kale
- 2 peaches, peeled and cut into bite sized pieces
- 1 cup pecans, coarsely chopped
- 2 tablespoons Maple Syrup Grade B
- 2 tablespoons olive oil (cold pressed)
- 1 tablespoon raw apple cider vinegar
- 2 teaspoons light miso (white or yellow)
- Himalayan salt and pepper
1. Remove stems from kale and tear into bite-sized pieces. Place in large bowl.
2. Prepare vinaigrette by whisking all ingredients together in a small bowl.
3. Pour vinaigrette over kale and give it a really good massage. The idea here is to massage the dressing into the leaves and break down the leaves a bit. This step is crucial.
4. Toss with peaches and pecans.