Description
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This refreshing Summer Peach and Blueberry Kale Salad combines sweet, juicy peaches and blueberries with hearty kale, topped with crunchy toasted pepitas. The vibrant lemon vinaigrette adds a zesty finish, perfect for a light and healthy meal or side dish. It’s bursting with flavor and packed with nutrients!
Ingredients
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For the Salad:
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1 bunch of kale, chopped
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2–3 fresh peaches, pitted & chopped
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1 cup blueberries
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¼–⅓ cup toasted pepitas (see directions below for toasting)
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1 tsp extra virgin olive oil (see substitution below)
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½ lemon, juiced
For the Lemon Vinaigrette:
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2 medium lemons, juiced
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4 tsp honey
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Splash of extra light tasting olive oil (about 1-2 tsp)
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Cracked black pepper, to taste
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Instructions
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Toast the Pepitas: In a dry pan over medium heat, toast the pepitas for 2-3 minutes until golden and fragrant. Set aside.
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Prepare the Salad: In a large bowl, massage the chopped kale with the 1 tsp of extra virgin olive oil and lemon juice until the kale softens.
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Make the Lemon Vinaigrette: In a small bowl, whisk together the lemon juice, honey, olive oil, and cracked black pepper. Adjust the sweetness or acidity based on your preference.
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Assemble the Salad: Toss the kale with the peaches, blueberries, and toasted pepitas. Drizzle with the lemon vinaigrette and toss gently to coat.
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Serve: Serve immediately for the freshest flavor!
Notes
You can substitute the honey with maple syrup for a vegan version of the salad.
If you don’t have pepitas, sunflower seeds or chopped nuts can be a good alternative.
The salad can be refrigerated for a few hours before serving, but it’s best served fresh.
To make the vinaigrette ahead, whisk it together and store it in the fridge.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for toasting pepitas)
- Category: Salad
- Method: Tossing, No-Cook
- Cuisine: American
Keywords: Summer Salad, Kale Salad, Peach Salad, Blueberry Salad, Healthy Salad, Fresh Salad