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Summer Peach and Blueberry Kale Salad

July 13, 2020 by Caitlin Monson Leave a Comment

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“The salad that makes kale NOT taste like kale!” It’s light, refreshing and full of all those fresh summer flavors!

A healthy kale salad recipe made with peaches, blueberries and toasted pepitas! It's light, refreshing and sure to becoming your go-to side dish this summer!

This is by far one of my favorite salads to make during summer! (And I pretty much bring it to every party/potluck we get invited to.) But it’s not too hard to see why! It’s light and refreshing, pairs perfectly with just about everything and is loaded with everyone’s favorite summer fruit! But I think what I love most about this peach and blueberry kale salad recipe is that it’s so easy to make and can even be made a few days in advance too!

A light and refreshing summer salad made with peaches, blueberries, massaged kale and toasted pepitas all tossed in a lemon honey vinaigrette.

Ingredients

When it comes to summer, I’m all about the simple ingredients! And it just doesn’t get any easier than this! This salad is only 4 ingredients and is tossed in an incredibly easy lemon-honey vinaigrette that is just to die for! Here’s the ingredients you’ll need below along with a few substitutions.

  • Kale
  • Peaches: Can be replaced with nectarines
  • Blueberries
  • Toasted pepitas: Can be replaced with de-shelled sunflower seeds or toasted pecans/almonds too
  • Lemon-honey vinaigrette: See my recipe below

How to massage kale

Massaging kale is VERY important (especially when it comes to salads) because it helps to soften the leaves and make them easier to eat. Trust me if you’ve ever had unmassaged kale before, my guest is you weren’t a fan! Here are a few easy steps on how to massage it below.

  1. Cut the kale leaves off the stem or “rib”. Then cut the leaves into bite sized pieces.
  2. Drizzle 1 tsp of olive oil and the juice from 1/2 lemon over the kale. (Sometimes I’ll use avocado oil spray instead of olive oil. Just use a few squirts.)
  3. Rub the kale together with your hands to fully incorporate the oil and lemon juice throughout. Do this for 5 minutes. (The kale should begin to soften and turn a bright vibrant green color. You’ll also notice that the amount of kale you have might “shrink” as well.)
  4. At this point, the kale can be stored in the fridge until your ready to use it. It should last for up to 1 week.
An easy peach and kale salad that's made with only 4 ingredients and tastes amazing too! This will even turn kale haters into kale lovers!

What is a pepita?

To be completely honest with you, before making this salad I had no idea what a pepita was. (I actually thought it was some kind of sunflower seed or something along those lines.) But if any of you reading this are like me, pepitas are basically just a different type of pumpkin seed. They’re harvested from specific pumpkins which is why they don’t look like the normal white pumpkin seeds we’re all so used to seeing. (But the reason I love them is because they’re slightly sweet and have a nutty flavor when toasted which pairs perfectly with the rest of the ingredients in this salad!)

How to toast pepitas

This step is completely optional, but I personally think it adds that special something to your salad. 😉

Simply preheat your oven to 375 degrees and line a baking sheet with parchment paper. Then spread your pepitas out on the baking sheet and bake them for 6-7 minutes or until they just start to turn brown-ish. Take them out of the oven to cool and store them in an airtight container until you’re ready to eat!

The ultimate summer kale salad! It's loaded with fresh fruit, can easily be made in advance and is always a hit at our summer potlucks! Plus it's full of flavor and so refreshing too!

How to make lemon-honey vinaigrette

If you didn’t know by now, I’m all about making my own dressings and vinaigrettes. And this one definitely makes my top 5 favorites! It’s sweet and tangy and hardly uses any oil at all!

  • 2 lemons, juiced
  • 4 tsp honey
  • Splash of extra light tasting olive oil (Literally just a splash! If I’d had to guess I’d say maybe a teaspoon at the most.)
  • Cracked pepper, to taste

Whisk all of these ingredients together in a small bowl and pour them over your salad right before serving!

That’s all there is to it loves!

I just know this peach and blueberry kale salad is going to be a huge hit with your family and friends just like it is with mine! Hope you’re all enjoying you’re summer so far!

More recipes like this:
  • Grape and Feta Kale Salad
  • Italian Chopped Salad Flatbread
  • Cilantro Lime Pasta Salad
  • Summer Melon Salad with Prosciutto & Mozzarella

[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]

A healthy kale salad recipe made with peaches, blueberries and toasted pepitas! It's light, refreshing and sure to becoming your go-to side dish this summer!
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Summer Peach & Blueberry Kale Salad

Juicy peaches, blueberries, toasted pepitas & tender kale all tossed in an easy lemon dressing! This is the ultimate summer kale salad!
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: American, Dairy free, Easy, Gluten free
Keyword: blueberry, dairy free, easy, gluten free, kale salad, peach, summer
Servings: 6 servings

Ingredients

For the salad:

  • 1 bunch of kale, chopped
  • 2-3 fresh peaches, pitted & chopped
  • 1 cup blueberries
  • ¼-⅓ cup toasted pepitas* (see directions below for toasting)
  • 1 tsp extra virign olive oil (see substitution below)
  • ½ lemon, juiced

For the lemon vinaigrette:

  • 2 medium lemons, juiced
  • 4 tsp honey
  • Splash of extra light tasting olive oil (about 1-2 tsp)
  • Cracked black pepper, to taste

Instructions

To make the vinaigrette:

  • Whisk all of your vinaigrette ingredients together in a bowl. Store it in the fridge until you're ready to eat.

To make the salad:

  • Place the kale in a bowl and drizzle it with the olive oil and lemon juice. Rub the kale together with your hands to fully coat/massage it in the oil and lemon juice. Do this for 5 minutes.
  • Add the peaches and blueberries and pour your vinaigrette over the top. Toss the salad and sprinkle it with toasted pepitas right before serving.

Notes

Olive oil substitution: Sometimes I’ll use avocado oil spray in place of the olive oil. Just use a few squirts and follow the rest of the directions.
*You can also replaced the pepitas with toasted pecans/almonds or de-shelled sunflower seeds
To toast the pepitas:
  1. Preheat your oven to 375 degrees and line baking sheet with parchment paper.
  2. Spread your pepitas out on the sheet and bake for 6-7 minutes or until they turn slightly brown. Let them cool completely before storing them in an airtight container.
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Filed Under: Meatless, Salad, Side Dish Tagged With: blueberry, dairy free, easy, gluten free, kale salad, meatless, peach, summer

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Meet Caitlin

Hey there!

I’m Caitlin and I’m here to simplify California cuisine! I’m just your every day Cali girl with a huge passion for cooking and sharing simple healthy eats with a few sweet treats.

Welcome to my kitchen!

Recent Posts

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Let’s get social!

Weekend plans include: Devouring this SOURDOUGH FR Weekend plans include: Devouring this SOURDOUGH FRENCH TOAST CASSEROLE with BLUEBERRIES & all the maple syrup!🤗
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French toast has always been my jam. (Even as a little one!) But I’ve never tried making a casserole with it until now. All I can say is...holy moly have been missing out!😱 It’s super soft & “custardy” in the center, perfectly toasted on top & then you get that juicy burst from a warm blueberry... Ohhhh baby, that’s breakfast heaven right there!🤤 Swipe ➡️ to see that close up!
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Hope you’re having a great Friday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Sourdough French Toast Casserole🍞🫐
5 cups sourdough bread, cut into cubes
2 eggs
3/4 cup unsweetened almond milk
2 Tbsp maple syrup
1/2 tsp vanilla
1/2 tsp cinnamon
1 cup blueberries
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1. Whisk the eggs, milk, syrup, vanilla & cinnamon together & set it aside.
2. Spray a 7x11” pan with nonstick cooking spray & spread half of your bread cubes on the bottom. Then sprinkle half of your blueberries over the top & repeat the layers.
3. Pour your egg mixture over the top and cover the pan with foil. Let the pan sit in the fridge for 2 hours - overnight.
4. Then bake it uncovered at 350 degrees for 30-40 minutes. Serve with extra blue fries & syrup!
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Tacos are my weakness... Especially CHIPOTLE LIME Tacos are my weakness... Especially CHIPOTLE LIME SHRIMP TACOS with a tangy CHIPOTLE SAUCE!🌮
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One of our go-to dinners during the week is always tacos. And this easy peasy shrimp version hits the spot every single time!🙌🏻 They’re a little spicy, loaded with fresh cabbage & creamy avocado & are best served with slightly charred corn tortillas!
Who’s ready for a taco party at my house?!🕺🏼
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Hope you’re all having a great day loves!😊💕
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Chipotle Lime Shrimp Tacos🌮
1 lb. shrimp, peeled & deveined
1/2 tsp chipotle powder
1/2 tsp chili powder
1/4 tsp paprika
1/2 tsp salt
Squeeze of lime
Chipotle sauce: 3/4 cup light mayo + 3/4 tsp chipotle powder + 4 Tbsp lime juice
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1. Add the shrimp, spices & a squeeze of lime to a plastic bag & shake it to coat the shrimp. Cook your shrimp in a skillet for 2 minutes per side.
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So I’ve come to the conclusion that if you can throw it in a bowl & drizzle it with a simple vinaigrette, I’ll pretty much eat anything you put in front of me...🥴 (Bonus points if it tastes like a pizza though!😉) And this zesty pizza pasta salad earns a 10/10 in my book! It’s quick & easy, full of veggies & (most importantly) tastes just like your favorite loaded pepperoni pizza!🤗
How could you not want to dig in right?!
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Hope you’re having the best Monday loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Pizza Pasta Salad🍕
Rotini pasta, cooked & cooled (use gluten free if needed)
Pepperoni (can use turkey pepperoni)
Cherry tomatoes
Mozzarella balls
Green bell pepper
Red onion
Black olives
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Italian Dressing: 1/2 cup olive oil + 1/4 cup red wine vinegar + 2 garlic cloves, minced + 1 Tbsp Italian seasoning + 1/4 tsp red pepper flakes + salt & pepper, to taste
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1. Add all salad ingredients to a large bowl & pour your desired amount of dressing over the top. Toss & serve immediately! (Try adding a sprinkle of parmesan on top too!😉)
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#kaleforniakravings #thekitchn #pastasalad #healthylunch #dinner #healthydinner #dinnerideas #easymeals #easyrecipes #healthyeats #cleaneats #lunchideas #healthfood #healthyfood #quickmeals #thenewhealthy #foodblogger #glutenfree #glutenfreerecipes #thefeedfeed #healthyrecipes #huffposttaste #realfood #foodblogfeed #healthyfoodshare #feedfeed #mealprep #goodmoodfood #healthyfoodporn @thekitchn @thefeedfeed @huffposttaste
Just a little reminder that these DOUBLE CHOCOLATE Just a little reminder that these DOUBLE CHOCOLATE CHIP BUTTERNUT SQUASH BROWNIES do exist & you should make them ASAP!😉
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And I also woke up thinking today was Friday soo now it feels like the longest week ever...🥴 But that’s nothing a little chocolate can’t fix, right?! These babies are loaded with chocolate chips, super fudgy & are hands down my favorite brownie recipe of all time!🙌🏻
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Hope you’re having the best THURSDAY loves!😊💕
(Full recipe & tips are on my website. Link in bio⬆️)
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Double Chocolate Chip Butternut Squash Brownies🍫
1 cup puréed butternut squash
2 eggs
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2/3 cup flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
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1. Preheat oven to 350 degrees & line an 8x8 pan with parchment paper.
2. Mix the flour, cocoa powder, baking soda & salt together. Set is aside.
3. In a separate bowl, mix the squash, eggs, vanilla & coconut sugar together with a large spoon. Add your flour mixture & mix again. Stir in your chocolate chips.
3. Pour the batter into your prepared pan, top with extra chocolate chips & bake for 25-30 minutes.
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#kaleforniakravings #brownies #healthydessert #chocolatebrownies #feedfeed #healthfood #healthyish #healthyfood #dessert #healthyeats #foodtographyschool #wholefoods #foodblogfeed #foodphotography #wellandgoodeats #thebakefeed #foodblogger #todayfood #huffposttaste #f52grams #healthyrecipes #damnthatsdelish #realfood #foods4thought #thekitchn #easyrecipes #chocolatelover #goodmoodfood #healthyfoodporn @thefeedfeed @huffposttaste @foodblogfeed
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