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Picture of Kale Salad With Roasted Scallions & Peaches topped w/ Feta and Candied Walnuts
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1763 kcal 88 %
  • Fat 135 g 208 %
  • Saturated 15 g 76 %
  • Carbs 137 g 46 %
  • Fiber 23 g 91 %
  • Protein 28 g 56 %
  • Cholesterol 0 mg 0 %
  • Sodium 396 mg 17 %
  • Calcium 662 mg 66 %
  • Magnesium 318 mg 76 %
  • Potassium 2311 mg 49 %
  • Iron 10 mg 54 %
  • Zinc 7 mg 64 %
  • Phosphorus 618 mg 88 %
  • Vitamin A 404 µg 45 %
  • Vitamin C 158 mg 175 %
  • Thiamin (B1) 1 mg 66 %
  • Riboflavin (B2) 2 mg 164 %
  • Niacin (B3) 6 mg 39 %
  • Vitamin B6 1 mg 78 %
  • Folate equivalent (total) 337 µg 84 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 13 mg 85 %
  • Vitamin K 902 µg 752 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kale Salad With Roasted Scallions & Peaches topped w/ Feta and Candied Walnuts

Ingredients

  • 2 bunches scallions, whole
  • 2 peaches, seed removed and quarted
  • 1/4 cup olive oil, divided
  • 5 large lacinato kale leaves, thinly chiffonade
  • 1 cup whole walnuts
  • 1/3 cup maple syrup
  • 1/8 teaspoon salt, and extra for finishing
  • 1/8 teaspoon pepper

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