the taste space

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

Posted in Favourites, Salads by janet @ the taste space on August 13, 2013

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

After so many people recommended Meetup a few weeks ago, I have really been making an effort to get out and meet new people and experience new things. I like the Houston meetups so far because they don’t fill up so fast. I often tried to sign up for Toronto meetups but they would fill up before I knew whether I could commit to the event. Houston also has quite a variety of groups. Since there are so many groups, it has become interesting to see which of my “interests” has people with which I click the most.

My blog is mostly about healthy vegan food, so I picked a raw vegan potluck as my first foray into social gathering.

The meeting was tucked at the top of Central Market, with a pretty view of the colourful aisles of groceries. However, the most beautiful produce was upstairs, in our room. The spread of delicious food was incredible. Foodie heaven! Lots and lots of salads. Some were more simple and others more elaborate. A lot of classic raw dishes, too: raw zucchini spaghetti with marinara, raw walnut tacos, guacamole and lots of delicious raw crackers.  Zucchini pesto roll-ups were unique (and very good). I honestly thought there would be more desserts, but the two that were there were incredible: raw peach cobbler and superfood nut butter cups (I recognized Sarah’s recipe).

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

I had master plans to bring Genevieve’s raw tropical jicama nachos but when I went to assemble the dish after work, my pineapple was not ripe enough and my peaches were screaming: eat me NOW!  So, at the last minute, I ended up making this salad. It passed the taste-test with flying colours, and off I ran.

As we each introduced the meal we brought, I felt a bit sheepish because I ended up picking a dressing with maple syrup, which is technically not raw. This is not a problem for me, and I think most people still tried it because there wasn’t much left by the end of the night. In any case, I thought it was delicious. I usually eat my kale salads with a citrus dressing, but the maple-miso dressing worked really well with the sweet peaches, earthy kale and crunchy hazelnuts. It would be perfect for picnics, too.

Have you ever been to Meetups in your city?

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette

This is my submission to Deb for this week’s Souper Sundays.

Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette
Adapted from Rawmazing

1 large bunch kale, stemmed and thinly sliced
2 peaches, chopped
1/2 cup hazelnuts

2 tbsp maple syrup
1 tbsp extra-virgin olive oil
1 tbsp raw apple cider vinegar
2 tsp light miso
salt and pepper, to taste

1. In a small bowl, combine the maple syrup, oil, apple cider vinegar and miso. Mix to combine.

2. Place chopped kale in a large bowl and pour dressing overtop. Massage dressing into kale for a good 3-5 minutes, until it turns a darker shade of green and wilts down in size.

3. Stir in chopped peaches and sprinkle hazelnuts overtop.

Serves 4 as an appetizer.

34 Responses

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  1. Allysia Kerney said, on August 13, 2013 at 7:02 AM

    Ooh la la, getting all fancy with kale salad! This sounds intensely heavenly, I don’t usually buy hazelnuts which is for shame. Also I should totally look at Meetup, don’t really know anyone in Toronto yet! Forgot about that site!

    • janet @ the taste space said, on August 13, 2013 at 12:52 PM

      I love, love, love hazelnuts… and thankfully they are one of the cheaper nuts at TJ’s! There is one problem with Toronto meetups: they fill up super fast! I would have loved to connect with you – but now we’re not in the same place. :(

  2. lani said, on August 13, 2013 at 7:42 AM

    i love all your food but wondering if you could be adventurous and start trying not to use oil in recipes? It would be a boon to those of us who follow the “no oil” movement…

    • janet @ the taste space said, on August 13, 2013 at 12:35 PM

      Hey Lani, Thanks for the suggestion. I totally buy into the oil is a refined product and devoid of nutrients. How do you feel about non-oil fat sources like hemp. avocado and coconut? I have recently made a few no-oil dishes but I used another fat source. I will be happy to share those and investigate other recipes, too. Did you see Susan’s no-oil curry? It has been on my recipe hitlist:

      • lani said, on August 13, 2013 at 1:40 PM

        I am not a fan of coconut oil at all and use hemp and avocado sparingly as I have a bad family history of heart disease..Yes, I use Susan’s recipe and all no oil blogs and make oil free dal weekly. I also don’t use coconut milk but take almond milk and put coconut extract in it..

      • janet @ the taste space said, on August 13, 2013 at 2:44 PM

        Hey Lani, Great idea for the mock coconut milk. I’ll see what I can do. Although, do you have a favourite curry? Feel free to email me a fabulous recipe to try :)

    • Anna said, on August 13, 2013 at 2:39 PM

      As far as salad dressings go, I’ve had *some* luck substituting beans in for oil. It does change the texture slightly (more grainy/chalky) and taste (more beany). However, if you’re making a more savory dressing, I haven’t minded the grainy texture too much and the bean taste usually doesn’t compete too much with the other ingredients. So far I’ve used 1/4 cup white kidney beans in a dressing with grated ginger, lemon juice, bragg’s aminos, miso, and apple cider vinegar – a version of Ani Phyo’s thermo dressing, which Janet actually made here:

      White navy beans or great northern beans might also work in more savory/herby dressings. I’ve also seen other people touting recipes subbing different veggies for oil, like peeled zucchini or red pepper.

      For other oil-free salad dressing ideas, check out this by Dreena Burton

      Do you have an oil-free salad dressing you like? I’d love to know if you do!

    • janet @ the taste space said, on August 13, 2013 at 6:51 PM

      Anna has some great suggestions. I probably have a few other no-oils things on here already. Here are a few that pop out (especially since I made the Thai salad this weekend!):
      (just omit the cashews in the salad)

      You are likely already familiar with it but this is a nice, simple oil-free balsamic dressing:

      I sense a theme here… but anyways, here are no-oil balsamic chickpeas with broccoli!

      • lani said, on August 13, 2013 at 7:41 PM

        Thank you all ..these are helpful..I just tried to make a roasted Brussels sprouts, quinoa and pomegranate salad with a lemon dressing but without the oil it just didn’t quite make it. I am not good at guessing what to make it better but I am determined to fool around with this one..I usually use the 3,2,1 dressing as it is the most healthy one and vary all the vinegars(have over 15) but am determined to live an oil free life!

      • janet @ the taste space said, on August 14, 2013 at 2:32 PM

        Lani, please let me know how your experiments go…. I love that you have so many vinegars! Do you infuse your own? I just made some pineapple vinegar but it needs to ferment, so it will be a few weeks before I know whether it worked. ;)

        Btw, stay tuned for tomorrow’s post. Oil and nut free. :)

    • janet @ the taste space said, on August 21, 2013 at 8:03 AM

      Hey Lani, I stumbled on this recipe from my archives… also has an oil-free dressing:

  3. Yvonne @ bitter baker said, on August 13, 2013 at 11:22 AM

    Wow, this looks sooo good! I never even thought about putting peaches in salad before. And with a maple miso vinaigrette – I have to try this!!

    • janet @ the taste space said, on August 13, 2013 at 12:51 PM

      Thanks! Fruit in salads is more fun than you think.. at least in my home where we always have lots of fruit. If you try it, please let me know how you enjoy it :)

  4. sprint2thetable said, on August 13, 2013 at 11:37 AM

    I can taste the miso-peach combo from there! You know I love my sweet and salty. :)

    Meetups are such a fun idea. I’ve joined a coupl groups’ email lists but never went. Need to get on that!

  5. erika said, on August 13, 2013 at 1:48 PM

    Ahh awesome to hear you had a good experience with Houston meet ups! I’ve ventured on the site a few times but have never gone to an event…I’d love to hear how other ones go for you! And maybe someday you’ll convince me to try one :)

    • janet @ the taste space said, on August 14, 2013 at 2:35 PM

      I think the cycling meetup has been my favourite so far. I hope to go to more if you ever want to join me. :)

  6. Hannah said, on August 13, 2013 at 7:08 PM

    I love that we live in a world where raw vegan potlucks are enough of a norm to be on a site like that, presumably regularly. You go girl!

    • janet @ the taste space said, on August 14, 2013 at 2:36 PM

      Yes! They are monthly, which is nice. The sad thing is that they are switching up the location. The old location (before it was Central Market) was literally a walk away from my home. I hope the next location will still be reasonably convenient.

  7. Joanne said, on August 13, 2013 at 9:40 PM

    I signed up to get some meetup notifications years ago and still have not gone to ONE. I feel really awkward in a whole room of new people. But I really should try to put myself out there more! Good for you for doing it!

  8. […] like a delicious raw vegan potluck to reignite an interest in raw […]

  9. Kari @ bite-sized thoughts said, on August 15, 2013 at 7:26 PM

    I’m so impressed with your socialising :) I find things like that really hard, but have registered for a raw dessert meetup later in the year that I am super excited about! This salad looks divine, too :)

  10. Veronica Sheppard said, on August 15, 2013 at 9:01 PM

    Everything about this sounds great!

  11. Deb in Hawaii said, on August 18, 2013 at 7:24 PM

    Raw vegan potlucks always have the best food. ;-) It’s good you’re are getting to meet some new people. Love the peach-hazelnut-kale combination in this salad–what a great match! Thanks for sharing with Souper Sundays.

  12. Fuss Free Helen said, on August 26, 2013 at 1:12 PM

    This ticks all my boxes, I love kale salads and nearly always use miso in my dressings.
    Did you know that nearly all the kale sold in the UK has been shredded into small pieces? I long to be able to buy bunches of whole leaves.

  13. kimmythevegan said, on August 26, 2013 at 2:36 PM

    Mmm this salad sounds so good!!! My first raw vegan potluck in California also involved maple syrup and I was slightly chewed out for it :/ I do know a fair amount of raw vegans that eat it – I still find it a much more healthy alternative to most other sweeteners.
    Glad you had some meetup success! I didn’t realise Toronto was so busy with the meetups and having things fill up so quickly, I haven’t really experienced this.

  14. Genevieve said, on September 1, 2013 at 2:20 PM

    Sounds like a fun meetup, I would love to try all that food! I didn’t even realize things like that existed…the nachos might have been a bit difficult for people to eat, so I’m glad you found a good substitute! Best to use up those peaches right now anyway!

  15. […] addition to the raw vegan meet-up potluck, I have connected with others at the Vegan Society of P.E.A.C.E. (VSOP)’s monthly potluck. […]

  16. […] Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette […]

  17. […] Bring on the kale salads !! […]

  18. […] Peach & Hazelnut Kale Salad with Maple Miso Vinaigrette […]

  19. […] salad reminds me a bit of this seasonal Peach and Hazelnut Kale Salad with a Maple Miso Vinaigrette.  I didn’t realize it at the time, but it definitely has an Asian-fusion feel to it. Miso […]

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