Summer Peach and Blueberry Kale Salad

There’s something about summer that calls for vibrant, fresh, and energizing meals—and this Summer Peach and Blueberry Kale Salad is all that and more. Bursting with seasonal fruits, leafy greens, and a zesty lemon vinaigrette, this salad is a refreshing escape from heavy dishes. It’s perfect for a light lunch, an elegant side, or even as a colorful centerpiece at your next backyard gathering. The combination of sweet peaches, juicy blueberries, and nutrient-rich kale creates a salad that’s both nutritious and delicious.

The texture in every bite is satisfying: crunchy toasted pepitas add a nutty depth, while the citrusy dressing ties everything together with brightness and balance. This salad doesn’t just look like summer—it tastes like it, too. Whether you’re a kale lover or not, this recipe has a way of converting skeptics thanks to the perfect balance of flavors and the gentle massaging of kale with lemon juice and olive oil that softens its natural toughness.

Best of all, this salad is incredibly easy to throw together with minimal prep and maximum payoff. So grab those fresh summer peaches and let this salad be your new seasonal staple!

Why You’ll Love This Recipe

1. Fresh and Seasonal – Uses peak summer produce for flavor-packed bites.
2. Nutrient-Rich – Kale, blueberries, and pepitas deliver fiber, antioxidants, and healthy fats.
3. Naturally Sweet – Fresh fruit and honey add sweetness without refined sugar.
4. Great for Prep – Kale holds up well, making it perfect for prepping ahead of time.
5. Versatile – Enjoy it as a light meal, side dish, or even a healthy potluck option.

Ingredients

For the Salad:

• Kale
• Peaches
• Blueberries
• Toasted pepitas
• Extra virgin olive oil
• Lemon juice

For the Lemon Vinaigrette:

• Lemon juice
• Honey
• Extra light tasting olive oil
• Cracked black pepper

Variations

• Add Protein: Toss in grilled chicken, shrimp, or chickpeas for a heartier salad.
• Change the Greens: Swap kale for baby spinach, arugula, or mixed greens.
• Try Different Fruits: Use nectarines, strawberries, or raspberries in place of peaches and blueberries.
• Add Cheese: Crumbled feta or goat cheese adds a creamy contrast to the fruits.
• Use Nuts: Substitute pepitas with toasted almonds, walnuts, or pecans for a twist.

How to Make the Recipe

Step 1: Prepare the Kale

Wash and chop the kale. Add it to a large bowl with olive oil and lemon juice. Massage gently for 1–2 minutes until softened.

Step 2: Toast the Pepitas

In a dry skillet over medium heat, toast the pepitas for 2–3 minutes until golden and fragrant. Let cool.

Step 3: Add the Fruits

Add chopped peaches and fresh blueberries to the kale.

Step 4: Make the Vinaigrette

In a small bowl or jar, whisk together lemon juice, honey, olive oil, and cracked black pepper.

Step 5: Assemble the Salad

Drizzle the vinaigrette over the salad. Toss to combine all ingredients evenly.

Step 6: Serve

Top with toasted pepitas just before serving to keep them crunchy.

Tips for Making the Recipe

• Massage the kale well—it improves texture and makes it more palatable.
• Use ripe but firm peaches to avoid mushiness.
• Toast the pepitas ahead of time and store in an airtight container.
• Adjust sweetness by varying the amount of honey in the dressing.
• Chill the salad briefly before serving for an extra-refreshing taste.

How to Serve

• Serve as a main salad for a light, summery lunch.
• Pair with grilled meats, seafood, or veggie burgers at a BBQ.
• Plate it alongside sandwiches or wraps for a balanced meal.
• Use as a colorful starter for dinner parties or holiday feasts.
• Garnish with edible flowers or fresh herbs for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days. The kale holds up well, but add pepitas just before eating to retain crunch.

Freezing

Not recommended. The fresh fruit and greens don’t freeze well and will become mushy upon thawing.

Reheating

This salad is meant to be served cold or at room temperature—no reheating needed!

FAQs

1. Can I make this salad ahead of time?

Yes, assemble everything except the pepitas and vinaigrette. Add them just before serving.

2. What’s the best kale to use?

Lacinato (dino) kale or curly kale both work well. Just make sure it’s fresh and de-stemmed.

3. Can I use frozen fruit?

Fresh is best for texture, but in a pinch, thawed frozen fruit can be used (drain well).

4. How do I toast pepitas?

Simply heat them in a dry skillet over medium heat for 2–3 minutes, stirring often.

5. Is this salad vegan?

Yes, if you use maple syrup instead of honey in the dressing.

6. What can I use instead of olive oil?

Avocado oil or grapeseed oil are good neutral-flavored substitutes.

7. Can I add grains?

Definitely! Cooked quinoa, farro, or couscous adds heartiness and texture.

8. What kind of honey should I use?

Raw or mild-flavored honey works best to complement the lemon without overpowering it.

9. How long should I massage kale?

Just 1–2 minutes until it darkens in color and softens—don’t overdo it.

10. Can I make this salad nut-free?

Yes! Pepitas are seeds, not nuts, and can be safely used in nut-free diets.

Conclusion

The Summer Peach and Blueberry Kale Salad is everything you want in a seasonal dish—fresh, bright, nourishing, and full of natural flavor. It’s a celebration of summer produce that feels indulgent while being incredibly healthy. Whether you’re making it for a quick weekday meal, packing it for lunch, or bringing it to a potluck, it’s guaranteed to impress. Simple to prepare and bursting with color and crunch, this salad is a beautiful way to eat more greens and enjoy the sweetness of summer in every bite.

Print