This Watermelon, Peach, Quinoa and Purple Kale Salad was inspired by our latest trip to Sundance Utah. There is nothing like summer in these beautiful mountains to make you crave healthy, fresh seasonal produce.
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We thoroughly enjoy our trips to these peaceful mountains and enjoy meandering through the quaint Sundance Resort.
The scenery is breathtaking.
And the restaurants are top notch.
And we get to spend time with some of our grandchildren.
(Photography by Octavia Kathryn)
Oh… and did I mention the mountains?
All this beauty, warm weather fun, and vibrant color led to the creation of this fantastic salad.
Purple leaf kale, tossed with fresh, ripe, yellow peaches, sweet red watermelon, quinoa, pecorino cheese, walnuts and dried cranberries, all dressed in a beautiful balsamic vinaigrette.
The Recipe: Watermelon, Peach, Quinoa and Purple Kale Salad
Tips, variations and what you will need: If you aren’t a fan of kale, using baby greens works just fine. Sometimes I like to add shredded leftover roasted or rotisserie chicken to this salad. Pecorino Romano is a hard, salty Italian cheese, often used for grating, made out of sheep’s milk. Pecorino Romano can be found in the deli section of most grocery stores.
A delicious salad made with fresh summer fruit. If kale isn't your deal, use baby greens. If using kale be sure to remove the 'ribs' in the leaves and finely chop for easier eating.
- 3/4 cup white quinoa cooked in water according to package instructions
- 2 cups baby kale shredded
- 2 cups purple curly leaf kale ribs removed, finely chopped
- 2 cups watermelon cubed
- 2 ripe peaches peeled and sliced
- 1/2 cup raw walnuts
- pecorino cheese shaved (use a potato peeler)
- 1/2 cup dried cranberries
- optional: shredded roasted or rotisserie chicken
- 1/2 cup extra virgin olive oil
- 1/4 cup good quality aged balsamic
- 1 teaspoon honey dijon mustard
- generous pinch sea salt
- freshly ground black pepper
Cook quinoa in water according to package directions. Strain and set aside.
Wash purple kale and allow to dry.
Use a knife to cut the ribs (the thick center of the leaf) out of purple curly kale and then finely chop leaves.
Roughly shred baby kale.
Place kale, watermelon, peaches, walnuts and cranberries in a bowl or on a platter. Use a y peeler to shave pecorino on top of salad. Add cooled quinoa, dress, toss and then sprinkle with sea salt and freshly ground pepper.
Balsamic: Place all dressing ingredients in a bowl and whisk.
MAY I PLEASE ASK A LITTLE FAVOR?
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