This baby kale salad with apricots, feta, and apricot dressing is a wonderful way to eat your greens and indulge in summer fruit. The homemade apricot dressing is tangy and versatile.
This post first appeared on September 11, 2013 and on Wayfair.com. I hope you enjoy this favorite from my kitchen!
On the way to school, my daughter flipped through the stations, each song eliciting an opinion from my little carpool. Funny how songs from before their time can produce such judgement from little ones! Each channel took us on a trip through era after era, decade after decade. “Boring!” “Skip!” “Ooh yes!” “No!” they rated each song as we all tried to come to agreement.
One second I was reliving the high pitched electronic chirps of the 80s, followed by flashbacks of my college days in the 90s. If there’s anything I have learned from this, it’s never underestimate the power of music. It can bring back memories. A good song is timeless…and one both the kids and I can bop to.
I am holding on to memories of a tasty summer, as you know. I’ll remember the songs my children (and I, ahem) danced to, the ones my daughter crooned over and over with gusto.
I’ll remember the sweet fruits and the tender greens, and I will remember this Baby Kale Salad with Apricots, Feta & Apricot Dressing. The apricot dressing is one way to stretch the tastes of summertime a little while longer, at least until the next season. Till then, I’ll replay the music in my mind.
More Salad Recipes to Try
Baby Kale Salad with Apricots, Feta, and Apricot Dressing
For the dressing:
- 5-6 ripe apricots pitted and halved
- 2 tablespoons sugar
- 1/4 cup sherry vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/2 cup olive oil
For the salad:
- Apricot dressing
- 12-14 ounces baby kale greens (a blend of assorted baby greens also works great)
- 1 cup snap peas
- 2 1/2 cups sliced apricots
- 1 cup cubed feta
- Blend the apricots, sugar, sherry vinegar, Dijon mustard, salt, and lemon juice in a food processor. With the motor running, drizzle in the olive oil until it emulsifies into a creamy consistency. If preparing in advance, refrigerate in a sealed container and whisk well before serving.
- Bring a small saucepan of water to a boil. Drop in the peas and cook quickly, about 2 minutes. Strain and cool completely in an icebath. Drain.
- Toss together the baby kale with about 1/4 cup of dressing (enough to lightly coat). Let it sit in the refrigerator for about 30 minutes in a tightly sealed container. Add remaining baby greens, peas, apricots, and feta and toss with additional dressing. Serve immediately.