Name: Summer Peach and Blueberry Kale Salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: American
Ingredients: 1 bunch of kale, chopped; 2–3 fresh peaches, pitted and chopped; 1 cup blueberries; ¼–⅓ cup toasted pepitas; 1 teaspoon extra virgin olive oil; Juice of ½ lemon; Juice of 2 medium lemons (for vinaigrette); 4 teaspoons honey (for vinaigrette); 1–2 teaspoons extra light-tasting olive oil (for vinaigrette); Cracked black pepper, to taste (for vinaigrette)

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This Summer Peach and Blueberry Kale Salad is a refreshing and vibrant dish that captures the essence of the season. With juicy peaches, sweet blueberries, and crunchy toasted pepitas tossed in a zesty lemon-honey vinaigrette, it’s a delightful combination of flavors and textures. The massaged kale provides a tender base that perfectly complements the fresh fruits, making it an ideal choice for a light lunch or a colorful side at your next gathering.

Why You’ll Love This Recipe

I find this salad to be a perfect balance of sweet and savory, with the natural sweetness of the fruits enhancing the earthy kale. The lemon-honey vinaigrette adds a tangy brightness that ties everything together. It's quick to prepare, making it a go-to for busy days when I still want something wholesome and satisfying. Plus, it's versatile enough to adapt to various dietary preferences.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 bunch of kale, chopped
2–3 fresh peaches, pitted and chopped
1 cup blueberries
¼–⅓ cup toasted pepitas
1 teaspoon extra virgin olive oil
Juice of ½ lemon

For the lemon vinaigrette:

Juice of 2 medium lemons
4 teaspoons honey
Splash of extra light-tasting olive oil (about 1–2 teaspoons)
Cracked black pepper, to taste

Directions

Prepare the kale: I place the chopped kale in a large bowl, drizzle it with 1 teaspoon of extra virgin olive oil and the juice of half a lemon. Then, I massage the kale with my hands for about 5 minutes until it becomes tender and slightly darker in color.
Toast the pepitas: I preheat the oven to 375°F (190°C), spread the pepitas on a baking sheet lined with parchment paper, and bake them for 6–7 minutes until they turn slightly brown. Afterward, I let them cool completely.
Make the vinaigrette: In a small bowl, I whisk together the lemon juice, honey, extra light-tasting olive oil, and cracked black pepper until well combined.
Assemble the salad: I add the chopped peaches and blueberries to the massaged kale, pour the vinaigrette over the top, and toss everything gently to combine.
Serve: Just before serving, I sprinkle the toasted pepitas over the salad for an added crunch.

Servings and Timing

This recipe yields approximately 6 servings. The preparation time is about 10 minutes, with an additional 5–7 minutes for toasting the pepitas, making it a quick and easy dish to prepare.

Variations

Add protein: For a more substantial meal, I sometimes add grilled chicken, shrimp, or tofu on top.
Different fruits: Depending on what's in season, I might substitute the peaches and blueberries with strawberries, mangoes, or cherries.
Nuts and seeds: If I don't have pepitas on hand, I use toasted pecans, almonds, or sunflower seeds.
Cheese: Adding crumbled feta or goat cheese provides a creamy, tangy contrast to the sweet fruits.
Vegan option: To make the salad vegan, I replace the honey in the vinaigrette with maple syrup or agave nectar.

Storage/Reheating

I store any leftover salad in an airtight container in the refrigerator for up to 1–2 days. However, I find it's best to store the dressing separately and add it just before serving to prevent the kale from becoming soggy. This salad is meant to be enjoyed cold, so reheating is not recommended.

FAQs

Can I use curly kale instead of regular kale?

Yes, I often use curly kale as an alternative. It works just as well, though I find it may require a bit more massaging to make it tender.

Can I make this salad ahead of time?

Absolutely. I prepare the salad components ahead of time and store them separately in the refrigerator. I add the dressing and pepitas just before serving to ensure the salad remains fresh.

What other fruits can I add to this salad?

I like to experiment with different fruits such as strawberries, blackberries, mangoes, or nectarines, depending on what's in season.

Can I use bottled lemon juice for the dressing?

While fresh lemon juice provides the best flavor, I sometimes use bottled lemon juice in a pinch.

Can I make the dressing ahead of time?

Yes, I often prepare the lemon vinaigrette ahead of time and store it in the refrigerator for up to a week.

Conclusion

This Summer Peach and Blueberry Kale Salad is a delightful way to enjoy the fresh flavors of the season. It's light, nutritious, and bursting with color, making it a perfect addition to any meal. Whether I'm serving it at a summer picnic or enjoying it as a quick lunch, this salad never fails to impress.

Summer Peach and Blueberry Kale Salad

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Author: Sue
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 6 servings
Category: Salad
Method: No-Cook (except toasting pepitas)
Cuisine: American
Diet: Vegetarian

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Description

A refreshing summer salad featuring massaged kale, juicy peaches, sweet blueberries, and toasted pepitas tossed in a tangy lemon-honey vinaigrette. Perfect for a light lunch or a colorful side dish.

Instructions

Place the chopped kale in a large bowl, drizzle with 1 teaspoon of olive oil and juice of ½ lemon. Massage with hands for about 5 minutes until tender and slightly darker.
Preheat oven to 375°F (190°C). Spread pepitas on a parchment-lined baking sheet and bake for 6–7 minutes until lightly browned. Let cool completely.
Whisk together lemon juice, honey, olive oil, and cracked black pepper in a small bowl to make the vinaigrette.
Add chopped peaches and blueberries to the massaged kale. Pour vinaigrette over and toss gently to combine.
Sprinkle toasted pepitas over the salad just before serving.