Summer Peach and Blueberry Kale Salad

“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.


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!

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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 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American, Dairy free, Easy, Gluten free
Keyword: blueberry, dairy free, easy, gluten free, kale salad, peach, summer
Servings: 6 servings


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


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.


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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