Sweet Peach Kale Salad with Feta & Toasted Pecans

Sweet Peach Kale Salad with Feta & Toasted Pecans

My first recipe in a few weeks – Sweet peach kale salad with feta and toasted pecans. (That title is quite the mouthful, but I wanted to include all the goodness!).

Actually, this is the first salad I’m sharing that doesn’t require turning on the oven. For real. All of my other favorite salads include either cooked grains or roasted veggies. I can’t help it, I love that hot and cold combination when it comes to salads! However, now that we’re in Vernon and the temperature is considerably warmer than it was in Saint John, I’m craving cold salads. Honestly, anything that doesn’t require turning on the oven.

A little off topic, but as I’m writing this (a few days before actually sharing the recipe), it’s Saturday evening and we’re driving back from Vancouver. My first time visiting this place and I can’t get over the beauty of the city and its surroundings. I’m serious when I say that after walking around the city for 15 minutes, I was already dreaming of moving here. It has everything we want and more – Mountains, trails, beaches, lots of vegetarian restaurants and health food stores… It’s a dream!

I know I just said that about our current city last week, but that’s because British Columbia itself is a dream. I love it in the Okanagan and on the coast!

So what did we do in Vancouver? Well, on our first day, we walked over 30 km. We also rented bikes and biked across the city, around Stanley Park, the Seawall, downtown and the Granville Market. We walked in an underground mall and we ate at Virtuous Pie, which was a vegan pizzeria (SO good!). The next day, we walked around University of British Columbia, we walked on Wreck beach, ate lunch at Naam, another vegetarian restaurant, and drove up Cypress Mountain to have a view of the entire city.

Now, we’re driving through Squamish and Whistler, seeing the sea on one side and the mountains all around us. I’m excited to pass many more weekends exploring beautiful British Columbia.

Sweet Peach Kale Salad with Feta & Toasted Pecans

Sweet Peach Kale Salad with Feta & Toasted Pecans

Another perk of living here? The local peaches, cherries and other fresh fruits and veggies. The other week, while driving back from Kelowna, I picked up a large case of peaches and I’ve been eating them daily since then. One thing I wanted to try was a savory peach recipe and that’s when I decided to make this salad.

I paired the peaches with feta for a sweet and salty mix, then added them to marinated kale and arugula with red onion. I finished it off with pecans for a nice crunch. Toasted pecans have a nuttier taste, but if you want to skip this step, then feel free! You can also adjust the amount of red onion to your liking – go light (or omit them) if you’re not a fan of raw onion. Finally, you can use a different cheese if preferred. I love feta for its saltiness, but goat cheese is great too. Simply use what you have on hand.

This sweet peach kale salad has been my favorite way to enjoy our fresh Okanagan peaches and I hope you’ll love it too! And now, I’ll leave you to the recipe.

Sweet Peach Kale Salad with Feta & Toasted Pecans

Sweet Peach Kale Salad with Feta & Toasted Pecans

Sweet Peach Kale Salad with Feta & Toasted Pecans

Sweet Peach Kale Salad with Feta & Toasted Pecans

A delicious sweet and salty salad that takes advantage of fresh summer produce. Peaches are paired with salty feta and nutty toasted pecans for a delicious flavor combination. Add to marinated kale and arugula for a fresh and healthy summer salad.
Course Salad
Cuisine vegetarian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 2


  • 4 cups kale, shredded
  • 3 cups arugula
  • 1/2 a red onion, thinly sliced (chop the slices in half if desired)
  • 2 peaches, sliced
  • 1/2 cup feta, crumbled
  • 1/2 cup pecans


  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 medium garlic cloves, minced
  • 1/8 teaspoon fine grain sea salt


  • In a small jar or bowl, whisk together all of the vinaigrette ingredients. Set aside.
  • In a large bowl, add the kale. Drizzle with vinaigrette and massage with your hands to incorporate the dressing and tenderize the kale. Set aside to let the kale marinate until the other ingredients are ready. 
  • In a small pan, toast the pecans over medium heat for about 5 minutes or until lightly toasted and fragrant. Stir a few times. 
  • Transfer the pecans and feta to the kale, along with the arugula, red onion and peaches and toss all the ingredients together. Serve immediately for ideal freshness.


Feel free to use goat cheese instead of feta.
You can also omit or reduce the onions in this recipe if you're not a fan of raw onions. You could use green onions instead for a milder taste.

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!

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Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!