Roasted Peach, Kale, and Feta Salad with Lemon Garlic Vinaigrette


I am not a salad person. I do not go out to a restaurant and get excited about ordering a salad. Yet, I still eat a salad for lunch every day at work. As you can probably tell, I eat a lot of desserts, so I try to balance my diet by eating a very healthy lunch and breakfast every day. I try to mix it up from week to week, rotating ingredients so I don’t get tired of eating the same thing. I have made a lot of salads in the last few years and I will admit that this one is my favorite so far, mostly because roasted peaches are super tasty.


The first part of the recipe involves roasting the peaches with a honey cinnamon butter glaze. Yes you heard me right, if you just see this recipe, make the honey cinnamon butter, and then stop there, I will not judge you. I definitely did not lick the honey cinnamon butter bowl clean after making these peaches (okay I did). These peaches are the best part, and very versatile. I had extra roasted peaches after making the salads and decided to make a phenomenal dessert with them (keep an eye out for that recipe soon). The second part of this recipe involves making a vinaigrette, which you would think would be a lot more difficult than it actually is. Don’t ask me why I decided to make it in the largest mason jar I have, despite an abundance of much smaller mason jars in my cabinet.


Roasted Peach, Kale, and Feta Salad with Lemon Garlic Vinaigrette

Servings: 5

For the vinaigrette:

  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 tablespoon sugar
  • 1 clove garlic, chopped
  • juice of 1/2 lemon
  • salt and pepper to taste

For the salad:

  • 1 bunch kale, chopped finely
  • 1 cup pecans
  • 1/2 cup feta
  • 5 peaches
  • 1 tablespoon salted butter
  • 1 tablespoon honey
  • 1/4 teaspoon cinnamon


  • Roast peaches: Preheat oven to 450 degrees. Cut peaches in half and remove pits. Place in greased pan cut side up. Melt butter and add in honey and cinnamon to combine. Brush tops of peaches with honey cinnamon butter. Bake for 15-20 minutes until juices are collecting in center of peach.
  • Make vinaigrette: Add olive oil, white wine vinegar, sugar, lemon, garlic, salt, and pepper to a mason jar. Cap the jar and shake vigorously until combined.
  • Most people like to massage the kale before eating. If I am making the salads ahead of time for meal prepping, I do not massage the kale. I find that if I chop it finely, add the dressing, and then keep it in the fridge until lunch time that the acid of the vinaigrette has softened the kale. If eating immediately, I would recommend massaging the kale before chopping it finely.
  • Dress salad with vinaigrette. Add pecans and feta. Add hot peaches. Enjoy!



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