Why I Love This Recipe
I adore this salad because it’s both nutritious and bursting with seasonal flavors. The sweetness of the peaches and blueberries pairs beautifully with the earthy kale, while the toasted pepitas add a satisfying crunch. The lemon-honey dressing ties everything together with a bright, tangy finish. Plus, it’s quick to assemble, making it ideal for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 bunch kale, stems removed and leaves chopped
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2 ripe peaches, pitted and chopped
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1 cup fresh blueberries
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¼ cup toasted pepitas (pumpkin seeds)
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2 tablespoons fresh lemon juice
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2 teaspoons honey
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1 teaspoon olive oil
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Salt and cracked black pepper to taste
Directions
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I start by placing the chopped kale in a large bowl. I drizzle it with olive oil and a pinch of salt, then massage the leaves with my hands for about 2–3 minutes until they become tender and dark green.
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In a small bowl, I whisk together the lemon juice and honey to create the dressing.
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I pour the dressing over the massaged kale and toss to coat evenly.
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I gently fold in the chopped peaches and blueberries.
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Just before serving, I sprinkle the toasted pepitas on top for added crunch.
Servings and Timing
This recipe yields approximately 4 servings. Preparation time is around 10 minutes, making it a quick and easy dish to whip up.
Variations
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Add Protein: I sometimes add grilled chicken or chickpeas to make it a more substantial meal.
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Cheese Addition: Crumbled goat cheese or feta can add a creamy, tangy element.
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Nutty Crunch: Swapping pepitas for toasted almonds or walnuts offers a different texture and flavor.
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Dressing Twist: A balsamic glaze drizzle can provide a richer, sweeter note.
Storage and Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. The kale holds up well, but I recommend adding the pepitas just before serving to maintain their crunch. This salad is best enjoyed cold and doesn’t require reheating.
FAQs
Can I use baby kale instead of regular kale?
Yes, baby kale is more tender and doesn’t require massaging. I simply toss it with the dressing and other ingredients.
How do I toast pepitas?
I place them in a dry skillet over medium heat, stirring frequently for about 3–5 minutes until they start to pop and turn golden brown.
Can I prepare this salad in advance?
Absolutely. I often prepare the kale and dressing ahead of time and store them separately. I add the fruits and pepitas just before serving to keep everything fresh.
What other fruits can I use?
Strawberries, nectarines, or raspberries make excellent substitutes or additions to the peaches and blueberries.
Is there a vegan alternative to honey in the dressing?
Yes, I use maple syrup or agave nectar as a vegan-friendly sweetener in the dressing.
Conclusion
This Summer Peach and Blueberry Kale Salad is a delightful celebration of seasonal produce. Its combination of sweet fruits, hearty greens, and a zesty dressing makes it a standout dish for any summer gathering. I hope you enjoy preparing and savoring this salad as much as I do.
Print
Summer Peach and Blueberry Kale Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A fresh, colorful salad with tender kale, juicy peaches, sweet blueberries, and crunchy pepitas—tossed in a light lemon honey vinaigrette.
Ingredients
1 bunch kale, stems removed and leaves chopped
2 ripe peaches, pitted and chopped
1 cup fresh blueberries
¼ cup toasted pepitas (pumpkin seeds)
2 tablespoons fresh lemon juice
2 teaspoons honey (or maple syrup for vegan option)
1 teaspoon olive oil
Salt and cracked black pepper, to taste
Instructions
Place chopped kale in a large bowl. Drizzle with olive oil and a pinch of salt. Massage kale with hands for 2–3 minutes until tender and dark green.
In a small bowl, whisk together lemon juice and honey (or maple syrup) to make the dressing.
Pour the dressing over the kale and toss to coat evenly.
Gently fold in the chopped peaches and blueberries.
Just before serving, sprinkle toasted pepitas on top for crunch.
Notes
Add Protein: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.
Cheese Option: Add crumbled goat cheese or feta for extra creaminess and flavor.
Nut Alternatives: Swap pepitas for toasted almonds, pecans, or walnuts.
Dressing Swap: Use a balsamic glaze drizzle for a richer, sweeter flavor.
Make Ahead: Prep kale and dressing ahead; add fruit and seeds just before serving.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Seasonal
