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Peach Pecan Salad

Course Salad
Prep Time 15 minutes
Servings 2
Author Laura Doerr


  • 1 cup kale (curly leaf variety) chopped
  • 1/2 tsp olive oil
  • 1/2 cup brussel sprouts shaved or grated
  • 2 cups spring mix
  • 1/2 cup pecans chopped, toasted
  • 1 cup rotisserie chicken chopped
  • 1/2 cup crumbled goat cheese
  • 1 peach chopped
  • salt and pepper
  • champagne vinaigrette or poppy seed dressing
  • dried cranberries or other dried fruit optional
  • balsamic glaze optional


  1. In a large bowl, add in the kale and olive oil. Using your hand, massage the oil into the kale for about 1 minute, until soft.

  2. Add in shaved/grated brussels sprouts, spring mix, chicken, goat cheese, and toasted pecans. Optional step: toss the chopped peaches with a drizzle of balsamic glaze. Add to salad and toss with desired dressing. Season with salt and pepper.

  3. Divide and serve.

Recipe Notes

Tossing the peaches in balsamic glaze is optional, but adds a level of tangy sweetness.

Dried cranberries would be a great addition to this salad as well.

I recommend a poppy seed dressing, balsamic vinaigrette, or champagne vinaigrette for this salad.