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Kale and Stone Fruit Salad
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5 from 2 votes

Kale & Stone Fruit Salad with Balsamic-Peach Vinaigrette

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4


  • 1 bunch kale, washed, stemmed, and chopped
  • 1 head romaine, washed and chopped
  • ¼ cup fresh basil leaves, very thinly sliced, plus more for garnishing
  • 8 apricots, halved and thinly sliced
  • 2 peaches, halved and thinly sliced
  • 2 tablespoons shelled pumpkin seeds (pepitas)
  • 1 recipe Balsamic-Peach Dressing (see recipe below)


  • Add the chopped kale to a large bowl. Pour in ¼ of the dressing (see below) and massage the dressing into the kale leaves for 2-3 minutes. This helps tenderize the kale.
  • Just before serving, add the chopped romaine and basil to the bowl and toss. Divide the greens between four plates. 
  • Top each bed of greens with 2 sliced apricots and ½ a sliced peach. 
  • Sprinkle with pepitas, drizzle with dressing, and garnish with basil.
  • Serve immediately.