The BEST summer kale salad! Made with massaged green kale, fresh juicy peaches & sweet blueberries all tossed in a refreshing honey-lemon vinaigrette. Top each bowl with toasty pepitas for a fabulous crunch! It’s easy to prep + loaded with flavor making it a delicious addition to any summer party/barbecue. You’re going to love this stunning peach blueberry kale salad!
If you’re a fan of my citrus pomegranate kale salad, allow me to introduce the summer version.😎 This peach blueberry kale salad is just as flavorful, just as refreshing and…dare I say it… even EASIER to make! It’s full of summer superfoods including fresh peaches and blueberries all tossed in an insanely delicious 4 ingredient honey-lemon vinaigrette.
We practically live off this salad during summer! It takes no time at all to prep and pairs well with just about any entree. (This is one of my favorite salads for a bbq too!) Grilled meats, burgers, pasta salads, etc. – think of any dish you’d serve at a barbecue and this salad fits right in. It’s vibrant and refreshing flavors make it a HUGE hit with guests and it’s always the first dish to go at parties.
We’re constantly requested to bring it to 4th of July, Memorial Day or even random pool parties. It’s so simple yet one of the most versatile and delicious salads you’ll make this summer!
Ingredients You’ll Need
Kale: Green curly kale works the best for this salad. You’ll need at least 2 bunches.
Peaches: Use ripe or slightly underripe peaches for the best results. I’d also suggest waiting to cut them until right before serving – that way they won’t turn brown.
Blueberries: I always love using smaller blueberries for this salad – they’re the perfect blend of sweet and tart. Plus blueberries are rich in antioxidants and vitamins!
Pepitas: A variety of pumpkin seed that are dark green in color and have a nutty, slightly sweet flavor. This recipe calls for roasting them which highlights their flavor and adds the perfect crunchy component to the salad. You can usually find pepitas in the nut/seed aisle or bulk aisle in most grocery stores.
Olive oil: You’ll need olive oil for the vinaigrette and to massage the kale. I always suggest using a mild tasting olive oil so it won’t overpower the other flavors. (We typically use Bertolli’s Extra Light Tasting Olive Oil for the vinaigrette.)
Lemons: You’ll need fresh lemon juice for the base of the vinaigrette + a splash of fresh juice to massage the kale. (This vinaigrette is pretty heavy on the lemon – you can always add more olive oil to tone down the acidity if it’s too much.)
Honey: Used as the sweetener in your vinaigrette.
Cracked black pepper: Cracked black pepper is a MUST for the vinaigrette. Feel free to use as little or as much as you want.
How To Make A Peach Kale Salad
1. Toast the pepitas. Preheat the oven to 350 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. (The pepitas will have a nutty aroma and should be lightly golden once done.) Set them aside to cool completely.
2. Make the vinaigrette. Whisk the lemon juice, honey, olive oil and black pepper together in a small bowl or jar. Keep the vinaigrette stored in the refrigerator while you prepare the rest of the salad.
3. Massage the kale. Cut the kale leaves off the stems and chop them into bite-size pieces. Add the leaves to a large bowl, add a splash of olive oil and squeeze 1 lemon over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes). (Kale leaves are VERY sturdy so don’t be afraid to really manhandle them – we want to soften the leaves making them easier to digest.)
4. Prepare the rest of the ingredients. Rinse the peaches then cut them into bite-size pieces. Rince and dry the blueberries then set them aside.
5. Toss. Add the diced peaches and blueberries to the bowl with your kale and drizzle your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking.
6. Serve! Spoon the salad into individual bowls and garnish each bowl with toasted pepitas right before serving.
Serving this salad for a crowd? I’ll usually wait until right before serving to toss the salad – then garnish it with a few more peaches and blueberries. (Most of the fruit tends to fall to the bottom after it’s been tossed. Adding a few pieces on top makes it easier for your guests to grab a little bit of everything without having to dig for them.😉)
Variations
The simplicity of this kale salad makes it a great base to mix and match ingredients! Use whatever you have on hand or try a new variation every time – the possibilites are endless! Here’s a few of our favorite swaps:
- Peaches: Use mandarins or clementine oranges instead. (We always use mandarins whenever peaches aren’t in season.)
- Blueberries: Blackberries or raspberries would be fantasitc replacements!
- Pepitas: Try using toasted sunflower seeds, pecans or walnuts instead. Candied nuts would also add a deliciously sweet component.
- Add cheese! Plain goat cheese would make a delicious addition to this salad!
Why you’ll love this massaged kale salad recipe!
- A healthy summer salad! Green kale, fresh peaches & sweet blueberries are all loaded with vitamins & antioxidants making this a refreshing side dish you can feel good about!
- Perfect for a crowd! It’s simple ingredients + refreshing flavors make this salad a guest favorite & perfect for summer cookouts.
- Prep it ahead of time! The kale’s sturdiness allows this salad to stay fresh for days in the refrigerator. (Plus it’s great for leftovers too – no need to worry about the kale wilting after being dressed.)
- A versatile summer side dish! It pairs well with a variety of grilled meats & it holds up well in the heat – it’s a great option for summer potlucks!
More salad recipes you might like:
- Mexican Street Corn Kale Salad
- Watermelon Summer Berry Salad
- Summer Corn Salad with Avocado
- Black Bean Mango & Avocado Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Summer Peach Blueberry Kale Salad
Ingredients
For the salad:
- 1 bunch of kale, (leaves cut off the stem & chopped into bite-sized pieces)
- 2 large peaches, pitted & diced
- ¾ cup blueberries
- ¼ cup pepitas
- ½-1 lemon (for massaging the kale)
- Olive oil (for massaging the kale)
For the lemon vinaigrette:
- 2 lemons, juiced
- 2 Tbsp honey
- 2 Tbsp olive oil*
- Cracked black pepper, to taste
Instructions
- Toast the pepitas. Preheat the oven to 350 degrees and line a baking pan with parchment paper. Spread the pepitas out in an even layer on the pan and toast in the oven for 5-6 minutes. Set aside to cool completely.(The pepitas will have a nutty aroma and should be lightly golden once done. If your oven runs "cooler" you may need to turn it up to 375 degrees.)
- Make the vinaigrette. Whisk the lemon juice, honey, olive oil and black pepper together in a small bowl or jar. Cover & refrigerate while you prepare the rest of your salad.
- Massage the kale. Place the kale leaves in a large bowl, add a splash of olive oil and squeeze some lemon juice over the leaves. Use your hands to massage the kale until the leaves begin to soften and shrink in size (about 5 minutes).(Kale leaves are VERY sturdy so don’t be afraid to really man-handle them.)
- Toss. Add the diced peaches and blueberries to the bowl with your kale and pour your desired amount of vinaigrette over the top. Toss until the salad is coated to your liking.
- Serve. Divide the salad into individual bowls and garnish with toasted pepitas. Serve immediately.
Notes
- 1 lemon, juiced + 1 Tbsp honey + 1 Tbsp olive oil + cracked black pepper
OMG!! I am eating this beautiful, delicious salad as I type this reviewed. This is a must do. I am not a salad person at all. But this salad made fall in love. Thank so much for sharing this recipe. Hugs and kisses 💋🫂
Made this last night, delicious. Added mango to it because we had one turning. My lemons were big which gave it a pretty tart flavor. But the acid was countered by the sweetness of the fruit. The vinegarette was good, but didn’t add it to the salad because of the aforementioned tartness. Would definitely do this again with slight modifications. Never go wrong with a Caitlin recipe.
Hi Chris! Love the swap for mango – that sounds delicious! Totally understand the tartness of the dressing, that happens to me sometimes when my lemons are huge too. So happy you overall enjoyed the salad! 🙂
Mangos were an addition with the peaches, but yes so good.