Stone fruit season has officially arrived, so if you are looking for some new ways to enjoy them, give this flavorful side salad a try!

This recipe contains many nutritious ingredients, such as wild rice, peach, kale, and almonds. Some healthy benefits of consuming each of these include:

Wild rice- is a prebiotic, thus it encourages the growth of healthy bacteria in one’s gastrointestinal tract, allowing for improved digestion.
Peaches- a good source of both soluble and insoluble fiber. Soluble fiber aids in balancing blood sugar and cholesterol, while insoluble fiber helps with digesting and preventing constipation.
Kale- contains vitamin A, which is beneficial for eye health.
Almonds- are rich in antioxidants, such as vitamin E and flavonoids, so it can reduce inflammation and guard the brain against oxidative stress.

Stone Fruit Salad with Kale-Almond Pesto

Servings: 8-10 | Active time: 30 min | Total time: 1 hour

Ingredients:

1 ½ cups uncooked wild rice, optional: soaked overnight
1 cup plus 3 tablespoons olive oil, divided
3 3/4 cups water
1 tablespoon plus 2 teaspoons salt, divided, plus more to taste
1 dried bay leaf
2 cups packed stemmed and roughly chopped kale (about 4 ounces)
¾ cup unsalted roasted almonds
½ ounces Parmesan cheese, grated on
¼ teaspoon grated lemon zest
1 1/2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1 garlic clove, smashed
2 teaspoon honey, divided
¼ teaspoon black pepper, plus more for garnish
2 pounds mixed nectarines and plums (about 5 medium), pitted and cut into 1/2-inch wedges

Instructions:

Stir together soaked wild rice and 3 tablespoons oil in a medium saucepan until coated. Add water, 3/4 teaspoon salt, and bay leaf. Bring to a boil over medium-high. Cover and reduce heat to low; cook for 20-30 minutes or 40-45 minutes if unsoaked. Remove from heat; drain liquid. Transfer to a large baking sheet, and spread in an even layer. Let cool completely, about 45 minutes. Discard bay leaf.
While wild rice cools, bring a large pot of water to a boil over medium-high heat. Stir in 1 tablespoon of salt. Add kale; cook, stirring occasionally, until bright green, about 2 minutes. Transfer greens to a bowl filled with ice water; let cool for 2 minutes. Drain and pat greens completely dry. Set aside.
Toast almonds in a small skillet over medium heat, stirring often, until slightly browned and fragrant, 4 to 5 minutes. Transfer to a cutting board; let cool for 5 minutes. Roughly chop 1/4 cup almonds, and reserve for garnish.
Place greens, parmesan cheese, lemon zest, lemon juice, soy sauce, garlic, 1 teaspoon honey, and remaining 1/2 cup almonds in a food processor; pulse until a coarse paste forms, about 20 pulses. With the food processor running, gradually stream in remaining 1 cup oil until well combined, about 45 seconds. Add pepper and 3/4 teaspoon salt; pulse until incorporated, about 3 pulses. Transfer mixture to a medium bowl. Season to taste with salt. Set aside.
Toss together nectarines, plums, remaining 1 teaspoon honey, and remaining 1/2 teaspoon salt in a large bowl. Let stand for 5 minutes.
To serve, spread 1 1/2 cups pesto on a large platter. Top with wild rice and nectarine mixture. Drizzle with the remaining pesto. Garnish with reserved chopped peanuts and additional pepper.