This is hands-down one of my favorite salads to make during the summer months. I bring it to just about every barbecue, potluck, or picnic we’re invited to—and it’s always a hit! With its bright, fruity flavors and simple ingredients, this peach and blueberry kale salad is the perfect side dish for warm-weather gatherings.
What makes this salad extra special (aside from how easy it is to make) is that it can be prepped ahead of time, making it a no-stress dish that’s always ready when you are.
Why You’ll Love This Salad
- Only 4 simple ingredients
- Naturally gluten-free & dairy-free
- Make-ahead friendly
- Perfect for potlucks, BBQs, or everyday meals
- Even kale skeptics love it!
Ingredients You’ll Need
You don’t need much to make this salad shine—just a few fresh ingredients and a quick homemade vinaigrette!
For the Salad:
- Kale – hearty, nutritious, and perfect for holding up to dressing
- Peaches – ripe, juicy, and sweet (you can use nectarines as a substitute)
- Blueberries – for a pop of color and tart-sweet flavor
- Toasted pepitas – pumpkin seeds that add crunch and nuttiness (can sub with sunflower seeds, almonds, or pecans)
For the Lemon-Honey Vinaigrette:
- Juice of 2 lemons
- 4 tsp honey
- A splash of light olive oil (about 1–2 teaspoons)
- Cracked black pepper, to taste
How to Massage Kale (Don’t Skip This Step!)
Massaging the kale is key to a tender, enjoyable salad. It softens the tough leaves and reduces bitterness.
- Remove kale leaves from the stems and chop into bite-sized pieces.
- Add 1 tsp of olive oil (or a few sprays of avocado oil) and juice from ½ lemon.
- Rub the kale with your hands for about 5 minutes until the leaves soften and turn bright green.
- Store in the fridge until ready to use—massaged kale will stay fresh for up to 1 week!
How to Toast Pepitas
Toasting adds extra crunch and enhances their natural nutty flavor. Here’s how:
- Preheat your oven to 375°F.
- Line a baking sheet with parchment paper and spread the pepitas in a single layer.
- Bake for 6–7 minutes or until lightly golden brown.
- Let cool and store in an airtight container until ready to use.
How to Make the Lemon-Honey Vinaigrette
This simple dressing brings everything together with bright citrus and a touch of sweetness.
- In a small bowl, whisk together lemon juice, honey, olive oil, and cracked pepper.
- Refrigerate until ready to serve.
(Tip: This vinaigrette is also amazing on grilled veggies or grain bowls!)
Putting It All Together
- Add the massaged kale to a large bowl.
- Top with chopped peaches and blueberries.
- Drizzle with vinaigrette and toss gently to combine.
- Sprinkle toasted pepitas over the top right before serving.
Storage Tips
- The vinaigrette can be stored in the fridge for up to 1 week.
- Assembled salad (without pepitas) can be stored in the fridge for 2–3 days. Add pepitas just before serving to keep them crunchy.
Final Thoughts
This peach and blueberry kale salad is everything a summer salad should be—fresh, fruity, crunchy, and so easy to love. Whether you’re serving it at a cookout or enjoying it as a light lunch, it’s bound to become a staple in your seasonal menu.
More Summer Salad Favorites
- Grape & Feta Kale Salad
- Cilantro Lime Pasta Salad
- Italian Chopped Salad Flatbread
- Summer Melon Salad with Prosciutto & Mozzarella