Jump to Recipe·Print Recipe·Leave a Review

This Summer Peach and Blueberry Kale Salad is a vibrant, refreshing dish that celebrates the best flavors of the season. Juicy, ripe peaches and sweet blueberries complement hearty kale, creating a beautiful balance of textures and tastes. Massaging the kale with lemon juice and olive oil softens the leaves, making them tender and easier to enjoy. A bright lemon vinaigrette with a touch of honey ties everything together, adding a sweet and tangy finish.

Perfect for a light lunch, side dish, or picnic treat, this salad is packed with antioxidants, vitamins, and fresh flavor. Pepitas (pumpkin seeds) add a delightful crunch and a boost of nutrition. Whether you’re looking for a healthy way to cool off or a colorful salad to impress at your next gathering, this recipe is a winner. The combination of seasonal fruit and nutrient-dense kale makes it both satisfying and nourishing.

Why You’ll Love This Recipe

Seasonal Freshness: Features ripe peaches and blueberries at their peak.
Nutrient-Packed: Kale and pepitas provide vitamins, minerals, and healthy fats.
Easy Prep: Simple ingredients with minimal cooking or fuss.
Bright and Flavorful: Lemon and honey vinaigrette adds perfect balance.
Versatile Side or Main: Great on its own or paired with grilled proteins.

Ingredients

For the Salad

Kale (leaves removed from stems and chopped)
Fresh peaches (pitted and diced)
Blueberries
Pepitas (pumpkin seeds)
Lemon (for massaging kale)
Olive oil (for massaging kale)

For the Lemon Vinaigrette

Fresh lemon juice
Honey
Olive oil
Cracked black pepper

Variations

Add Cheese: Crumbled feta or goat cheese pairs beautifully with the fruit and kale.
Nuts Instead of Seeds: Swap pepitas for toasted almonds or walnuts.
Other Fruits: Use nectarines, plums, or blackberries instead of peaches or blueberries.
Herbs: Add fresh mint or basil for an herbal twist.
Spicy Kick: Sprinkle with chili flakes or add diced jalapeño for heat.

How to Make the Recipe

Step 1

Wash and dry the kale. Remove leaves from stems and chop into bite-sized pieces.

Step 2

In a large bowl, drizzle kale with olive oil and squeeze juice from half a lemon over it.

Step 3

Massage the kale with your hands for 2–3 minutes until the leaves soften and darken.

Step 4

Add diced peaches, blueberries, and pepitas to the kale.

Step 5

In a small bowl, whisk together the lemon juice, honey, olive oil, and cracked black pepper to make the vinaigrette.

Step 6

Pour the vinaigrette over the salad and toss gently to combine.

Step 7

Adjust seasoning with additional cracked pepper or lemon juice as desired.

Tips for Making the Recipe

Use ripe, fragrant peaches for the best flavor.
Massaging kale is key for a tender texture—don’t skip it.
Toast pepitas lightly in a dry pan for extra crunch and nuttiness.
Prepare the vinaigrette just before serving for maximum freshness.
Serve the salad within a few hours of making to keep fruit fresh.

How to Serve

Serve as a light main dish or side salad.
Pair with grilled chicken, fish, or tofu for a complete meal.
Add crusty bread on the side for a casual summer lunch.
Garnish with extra lemon zest or fresh herbs for presentation.
Chill briefly before serving on hot days.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad refrigerated in an airtight container for up to 1 day. Fruit may release juice over time, so toss gently before serving.

Freezing

Not recommended due to fresh fruit and kale texture.

Reheating

Best served cold or at room temperature; no reheating needed.

FAQs

1. Can I use baby kale?

Yes, baby kale is more tender and won’t require massaging.

2. Can I substitute the peaches?

Nectarines, plums, or mango work well as substitutes.

3. How long should I massage the kale?

About 2–3 minutes until it softens and darkens.

4. Can I make the vinaigrette ahead of time?

Yes, but store it in the fridge and bring to room temperature before dressing the salad.

5. Are pepitas necessary?

No, you can substitute with nuts or omit them entirely.

6. Is this salad vegan?

Yes, it is naturally vegan.

7. Can I add protein?

Grilled chicken, shrimp, or chickpeas make great additions.

8. How do I keep the fruit from getting mushy?

Add fruit just before serving and toss gently.

9. Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can be used in a pinch.

10. What if I don’t have almond emulsion or extract?

This salad doesn’t require almond flavoring; that ingredient is from other recipes.

Conclusion

The Summer Peach and Blueberry Kale Salad is a deliciously fresh and wholesome way to enjoy summer’s bounty. With tender, massaged kale, juicy seasonal fruit, crunchy pepitas, and a bright lemon-honey dressing, this salad brings together textures and flavors that celebrate the season. It’s simple to make, packed with nutrition, and perfect for warm weather meals or entertaining. Enjoy this colorful, vibrant salad as a refreshing break from heavier dishes anytime you want a taste of summer.