A fresh, colorful salad with tender kale, juicy peaches, sweet blueberries, and crunchy pepitas—tossed in a light lemon honey vinaigrette.

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

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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.

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.